Decadent chocolate ganache tops a moist vanilla cupcake with a sweet-n-creamy surprise center for the ultimate grain-free treat … Chocolate Éclair Cupcakes!
As a gluten-free girl living in a house full of grain-lovin’ guys, I’m passionate about creating delicious gluten-free, grain-free recipes that everyone will enjoy whether they’re living a GF lifestyle or not.
And these scrumptious cupcakes are definitely a dream come true! They’re so incredibly delicious with their delectable combination of rich, decadent flavors reminiscent of a classic favorite – chocolate éclairs!
One creamy, luscious bite of these decadent chocolate-glazed cupcakes is all it takes to fall in love!
These beauties are a tasty little spin on the Boston Cream Pie recipe from my published cookbook, Everyday Grain-Free Baking. And although these exquisite little treats may appear to be a bit time-consuming to make, let me assure you, they’re actually fairly quick and simple to put together.
Trust me, this scrumptious labor of love is worth every second! {Plus, I have a little reward just for you when you’ve finished making them! Keep reading …}
Filling & Frosting Chocolate Éclair Cupcakes
These beautiful Chocolate Éclair Cupcakes are as easy to put together as they are delicious! This simple photo tutorial will show you just how easy it is to fill and frost these decadent little treats.
Step One: Remove cupcake liners from completely cooled cupcakes. Using an apple corer
Once you’ve cored the cupcakes, cut the top of each cake plug to create a half-inch cork for the top of the cupcakes. Insert the top-corks into the top of each cupcake. Then, turn the cupcakes upside down as shown above.
Next, cut the bottom of each cake plug to create a half-inch cork for the bottom of the cupcakes. Set those aside. The bottom corks will be used in step three below.
Take the remaining centers of the cake plugs and place them into a small bowl. (I know it’s hard, but try to resist the urge to eat all of them right now.)
P.S. If you don’t have an apple corer, it will take a little more time, but you can use a pairing knife
Step Two: Place the completely chilled pastry cream into a pastry bag, or use a plastic baggie with the tip cut off. Pipe the pastry cream into the center of each cupcake making sure to leave a little room to insert the bottom cake plug.
Once all of the cupcakes are filled, drizzle the remaining pastry cream over those leftover cake plug centers you’ve hopefully saved in a bowl. (Can you see where I’m going with this … you’re going to have a tasty little reward to enjoy, once you’re done filling and frosting these beauties!)
Step Three: Place the bottom cake plugs into the bottom of each cupcake as shown above. Then, carefully turn each cupcake over, back to its upright position. Now we’re ready for frosting …
Step Four: Using the Chocolate Ganache Icing, frost the top of each cupcake using an offset spatula.
Add a spoonful or two of the leftover ganache to that little bowl of leftover cake plugs and pastry cream you’ve been saving. It’s time to reward yourself for all the love you’ve poured into creating these scrumptious cupcakes. Yum!
P.S. One of my favorite ways to use leftover ganache is to make chocolate-covered strawberries. Just dip fresh ripe strawberries into the ganache and place on a parchment-lined platter. Place in fridge to cool. Ganache will become firm when refrigerated.
Ready to enjoy! These decadent cupcakes are the perfect treat for any holiday or celebration (or just because)! So be prepared for lots of “ooo’s” and “ahhh’s!” These scrumptious little chocolate-glazed, cream-filled cupcakes are always a huge hit!
Ingredients
- 1 cup pure coconut milk
- 3/4 tsp unflavored gelatin, preferably grass-fed
- 2 large egg yolks
- 2 Tbsp honey (mild clover honey is best)
- 1/2 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 2 Tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup honey (mild clover honey is best)
- 1 Tbsp butter, melted (if DF, use ghee or palm shortening)
- 1/3 cup pure coconut milk
- 1 Tbsp pure vanilla extract
- 1 tsp apple cider vinegar
- 2 large eggs, plus 1 egg white
- Make 1 batch of Chocolate Ganache Icing
Instructions
- For the Pastry Cream: (Can be made up to 3 days in advance.) In a small saucepan, add the coconut milk. Sprinkle the gelatin on the top of the milk. Allow the gelatin to bloom (soften) about 5 minutes.
- Meanwhile, in a small bowl, whisk together the egg yolks, honey, and vanilla. Set aside.
- Once gelatin has softened, place saucepan over medium heat. Whisk constantly until the milk and gelatin are well combined and milk is warm.
- Very slowly add 1/2 cup of the warm milk to the yolks, whisking constantly to combine. Slowly pour the yolk mixture into the saucepan and whisk thoroughly.
- While whisking, bring the mixture to a gentle simmer. Once simmering, continue to whisk for 2–3 minutes until slightly thickened. Then pour the custard through a fine mesh strainer into a shallow dish to cool.
- Once cool, cover and refrigerate for at least 10 hours, or up to 3 days. Once pastry cream is cold and set, transfer it to a pastry bag or plastic baggie to use for piping into the cupcakes.
- For the Cupcakes: (Best when baked fresh the day you'll be enjoying them.) Preheat oven to 325°F. Place 8 parchment paper liners into a 12-cup muffin tin; set aside.
- In a food processor, combine the almond flour, coconut flour, baking soda, and salt.
- Add all of the remaining ingredients except the eggs and egg white to the top of the dry ingredients in the order given.
- Cover and pulse a few times to combine. Then process on low until the batter is smooth and creamy (about 10 seconds).
- Use a thin spatula to scrape down sides, and add the eggs and egg white. Cover and pulse a few times to combine. Then process on low about 20 seconds to thoroughly blend the eggs into the batter. (Use spatula as needed to scrape down the sides.)
- Carefully spoon the cupcake batter into the lined muffin cups. Lightly tap the muffin tin on a kitchen towel on the counter to even out the tops.
- Bake 18–20 minutes until golden brown along edges and a toothpick inserted into center comes out clean. Allow cupcakes to cool in muffin tin about 5 minutes, then transfer to a wire rack to finish cooling.
- For the frosting: (Can be made in advance, see recipe for details.) While the cupcakes are baking, make the Chocolate Ganache Icing and leave at room temperature to cool completely.
- To fill and frost the cupcakes: Follow the photo tutorial in post above for simple step-by-step instructions on how to fill and frost these incredibly delicious treats! Enjoy!
Notes
See photo tutorial above for simple step-by-step instructions on how easy it is to fill and frost these delectable Chocolate Éclair Cupcakes. Enjoy!
. I’m surprised that so few lemon poppy seed muffin recipes take advantage of this powerful all-natural flavoring agent.
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – 