Chocolate Eclair Cupcakes

These were heavenly!



The inside filling was fluffy and light and melted in your mouth through the vanilla flavours of the cupcake.

Topped with chocolate ganache, its almost like the real thing, but in a cupcake.

There is no direct recipe to making these so go with your instinct and personal taste. I used butterscotch instant pudding for the filling, which was the perfect choice as it wasn't too sweet when mixed with cream.

What you will need:
Your favourite vanilla cupcake recipe
250ml whipping cream
250ml double cream
250 grams chocolate (depending on whether you want white, milk or dark chocolate ganache), broken into pieces
1 packet butterscotch instant pudding

Making the cupcakes:
Bake about 12 cupcake and allow them to cool.
Mix together the instant pudding and the whipping cream. The pudding box usually asks for about 400ml of milk, but I just used 250ml cream to make sure it was thick enough.

For the ganache, put the double cream in a pot and gently bring to a boil.
Remove the pot from the heat and add the chocolate, stirring in until it is all combined.
Leave to cool.

Cut a cone shaped hole in the cupcakes, big enough for about a heaped teaspoon of pudding to fill it.
Keep the cutout cupcake pieces aside.
Fill the holes with the instant pudding.
Cut off the cone part of the cupcake cutout, leaving a round, flat disk of cupcake.
Level off the pudding and place the cupcake disk back on top of the cupcake.

Once the ganache has cooled, cover the cupcake with it to look like the top of an eclair.

Eat and enjoy!