No-Bake Éclair Cupcakes

Why You’ll Love This Recipe

I’m a big fan of any dessert that skips the oven and still delivers big flavor, and these no-bake cupcakes do exactly that. They come together in layers, with a graham cracker crust, creamy pudding filling, and a chocolate glaze that sets into a soft, glossy finish. Best of all, they’re make-ahead friendly—ideal for parties or potlucks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust Base:

• 12 graham cracker sheets, crushed fine

• 4 tablespoons melted butter

Filling:

• 1 box (3.4 oz) instant vanilla pudding mix

• 1½ cups cold milk

• 1 cup Cool Whip or whipped topping

Topping:

• ½ cup semisweet chocolate chips

• ¼ cup heavy cream

• Optional: pinch of salt or 1 teaspoon corn syrup (for shine)

Directions

1. Make the Crust:
   I combine the crushed graham crackers with melted butter until the mixture resembles wet sand. Then I press a heaping tablespoon into the bottom of each cupcake liner in a 12-cup muffin tin, pressing firmly to form a base. I chill the pan while preparing the filling.

2. Prepare the Filling:
   In a mixing bowl, I whisk together the vanilla pudding mix and cold milk for 2 minutes until it starts to thicken. I gently fold in the Cool Whip until smooth and fluffy.

3. Assemble the Cupcakes:
   I spoon the filling evenly over the chilled graham crusts and smooth the tops. I refrigerate the cupcakes for at least 1 hour to set.

4. Make the Topping:
   In a small saucepan or microwave-safe bowl, I heat the heavy cream just until simmering. I pour it over the chocolate chips and let it sit for 1–2 minutes, then stir until smooth and glossy.

5. Finish and Chill:
   I spoon or spread the chocolate topping over each cupcake and return the pan to the fridge for another 1–2 hours, or until fully set.

6. Serve:
   I peel off the cupcake liners before serving or serve them straight from the liner for easy cleanup.

Servings and timing

This recipe makes 12 cupcakes. It takes about 20 minutes to prep and at least 2–3 hours to chill for the best texture and flavor.

Variations

• I use chocolate pudding instead of vanilla for a double chocolate version.

• I swap the graham crackers for crushed vanilla wafers or digestive biscuits for a different base.

• For a more decadent version, I add a layer of sliced banana or fresh strawberries before adding the pudding.

• I top with crushed peanuts or sprinkles for extra texture and color.

storage/reheating

I store these cupcakes in an airtight container in the refrigerator for up to 4 days. I don’t freeze them because the pudding texture can change when thawed. No reheating is needed—they’re best served chilled.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, I can. I whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form and use it in place of Cool Whip.

Can I make these in a baking dish instead of cupcakes?

Absolutely. I press the crust into an 8×8-inch dish, layer with filling and topping, then chill and slice like a traditional no-bake éclair cake.

How long do these need to chill?

I recommend at least 2 hours of chilling time to fully set the filling and chocolate topping.

Can I make these the day before?

Yes, and I often do. They hold up well overnight and even taste better the next day.

Do I need to bake the graham cracker crust?

No baking is needed. The melted butter binds the crumbs together as it chills.

Conclusion

Print

No-Bake Éclair Cupcakes are my shortcut to a crowd-pleasing dessert that’s as easy as it is delicious. With minimal prep, no oven, and layers of creamy, crunchy goodness, these cupcakes are always a hit—especially when I need something quick that doesn’t sacrifice on flavor or fun.