cream puff cupcakes

Posted on 12. Jul, 2009 by admin in Uncategorized

I adapted this recipe from the cream puff dessert recipe on Meg Duerksen’s blog (one of my favorites! such awesome photos). It’s easy to make–just a few ingredients that you can pick up at any store if you don’t already have them in your pantry–and every time I make them, the crowd goes wild. It’s an impressive dessert, but little do they know that mixing pudding and cool whip is no big deal…

I modified this recipe because last time I made this dessert in pan form, I had to bring a knife to the party and cut it which was kind of inconvenient. In cupcake form, the cream puffs are much easier to eat and everyone can have their own equal portion!

Crust:
…3/4 c. water
…6 T butter
…3/4 c. flour
…3 eggs

Filling:
…2 c. cold milk
…2 packages (3.4 oz) vanilla instant pudding
…1 container whipped topping (thawed)

Topping:
…3 squares semi-sweet baking chocolate, chopped
…3 T. whipped topping

1. Preheat oven to 400 degrees F. Line a muffin pan with 2 liners.

2.For crust, heat butter and water in saucepan until butter is melted and comes to a boil. Stir in flour all at once. Reduce heat and stir mixture vigorously for about 1 minute until the mixture leaves the sides of the pan and forms a ball. Remove from heat; let stand 5 minutes.

3. Add eggs, one at a time, beating after each addition until the mixture is smooth. Using a spoon, spread some crust mixture on the bottom of each cupcake liner. I don’t have an exact measurement here, but the crust will puff up and get really huge so don’t use too much. Maybe fill each one 1/4 of the way.

4. Bake for 20 minutes. Surfaces will puff unevenly. Prick each one to release steam, and continue baking for 5 minutes. Cool completely.

5. For filling, pour milk in mixing bowl. Add pudding mixes; whisk 2 minutes until thickened. Fold in 2 cups whipped topping. Pour mixture into each cupcake liner–I like to use an ice cream scoop! Refrigerate 1 hour.

6. For topping, place chocolate and whipped topping in a small bowl. Microwave for 30 seconds, stir until smooth. Pour chocolate into a small baggie. Cut the tip of the bag with scissors and garnish each cupcake with a drizzle of chocolate. Refrigerate until ready to serve.