Chocolate Eclair Cupcakes Recipe combines everything you love about classic Eclair Cake into a cupcake. From the cream filling to the chocolate topping, this dessert does not disappoint.

Chocolate eclair cupcakes make an easy to serve cupcake recipe with so much flavor. It starts with a basic cake mix but the final results are anything but basic. Each cupcake is filled with vanilla custard and topped with chocolate ganache.
I am always on the go and this recipe is easy for busy moms. It is great for any occasion and kids love it. You might also like Eclair Cookies for more chocolate flavor and the best Graduation Desserts. For a super fun recipe, try Cookie Monster Cupcakes.
Table of Contents
Why This Recipe is Amazing
- Quick and Easy. The cupcakes are made with a cake mix and the filling is instant pudding.
- Eclair flavor in cupcake form. It’s a fun to eat treat that is great for parties.
- Simple instructions. These easy step by step instructions are easy to follow.
Ingredients

Cupcakes
- Yellow Cake Mix. Use any brand you love.
- Large Eggs. Room temperature.
Filling
- Instant Vanilla Pudding Mix. Make sure to use instant pudding and not the type you cook.
- Sweetened Condensed Milk. This gives the filling such a rich consistency. Don’t substitute for evaporated milk.
- Heavy Cream. It needs to be cold before whipping.
Frosting
- Heavy Whipping Cream. This combines with the chocolate for a rich topping.
- Semi-Sweet Chocolate Chips. Use a good quality chocolate.
Get the complete list of ingredients at the bottom of the page.
Variations and Substitutions
- Whipped Topping. You can substitute cool whip instead of making homemade whipped cream.
- Topping. Sprinkle graham cracker crumbs on top of the cupcakes.
Step By Step Instructions

Step 1. Make the filling by mixing together the sweetened condensed milk, pudding mix and milk in a medium bowl. Combine until smooth.

Step 2. Gently stir the homemade whipped cream into the pudding milk mixture until combined. Place in the fridge until ready to use.

Step 3. Combine the cupcake ingredients. Evenly pour the batter into the cupcake liners. Bake based on the package instructions.

Step 4. Next, remove the cupcakes from the oven and place on wire rack. Once they are cool and room temperature, remove a small middle portion of the center of each cupcake for the filling.

Step 5. Use a piping bag to fill each cupcake with pudding mixture. Don’t overfill the cupcakes.

Step 6. Get out a microwave safe small bowl and place the heavy whipping cream inside. Microwave for 1 minute then add the chocolate chips to the bowl. Allow the mixture to sit for 2-3 minutes so that the chocolate can melt and then stir.

Step 7. Carefully, dip the tops of the cupcakes into the chocolate ganache mixture.

Step 8. Serve and enjoy these delicious cupcakes.

Pro Tips
- Cool completely. The cupcakes need to cool completely before filling with pudding mixture.
- Don’t overfill the cupcakes. It will be messy and hard to top with chocolate if you use too much filing.
- Use good quality ingredients. It’s a simple recipe but the taste and results are much better with good quality ingredients.
FAQ’s
Place leftovers inside an airtight container. Refrigerate up to 5 days.
Yes, feel free to use the stove top and a double boiler to make the chocolate topping. This is another option if you do not want to use the microwave.
More Delicious Cupcake Recipes
- Salted Caramel Cupcakes
- Snickerdoodle Cupcakes
- Thin Mint Cupcakes
- Chocolate Chip Cupcakes
- Tres Leche Cupcakes
- Mocha Cupcakes
Make this for your family for a great treat. Then please leave a star recipe rating and comment!
Eclair Cupcakes
Ingredients
For the Cupcakes:
- 1 Box Yellow Cake Mix
- 1 cup Water
- 1/2 cup Vegetable Oil
- 3 Large Eggs
For the Filling:
- 1 box Instant Vanilla Pudding Mix 3.4 ounces
- 1/2 cup Sweetened Condensed Milk
- 3/4 cup Whole Milk
- 1 cup Heavy Whipping Cream whipped
For the Frosting:
- 1/2 cup Heavy Whipping Cream
- 1 cup Semi-Sweet Chocolate Chips
Instructions
For the Filling:
- Mix together the sweetened condensed milk, pudding mix and milk until combined.
- In a separate bowl, beat the heavy whipping cream with a stand up mixer until stiff peaks form. Gently stir the homemade whipped cream into the pudding mixture until combined.
- Refrigerate until ready to use.
For the Cupcakes:
- Preheat the oven to 350 degrees Fahrenheit and line 2 muffin tins with cupcake liners.
- Mix together all the cupcake ingredients. Pour the batter into the cupcake liners and bake based on the package instructions.
- Remove from the oven and let the cupcakes cool completely on wire racks.
- Remove a small middle portion of each cupcake that is approximately 1 ½ inches wide and 1 inch deep.
- Spoon the filling mixture into af piping bag and pipe the pudding mixture into the center of each cupcake. Make sure just to fill it to the top of the cupcakes.
For the Frosting:
- Place the heavy whipping cream in a large microwave safe bowl. Microwave for 1 minute.
- Add the chocolate chips to the bowl. Let the mixture sit for 2-3 minutes so that the chocolate can melt. Then whisk until the topping is smooth.
- Dip the tops of the cupcakes into the chocolate ganache mixture.
- Then the cupcakes are ready to serve and enjoy!