Print

No-Bake Éclair Cupcakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These No-Bake Éclair Cupcakes are a creamy, crunchy, no-oven dessert twist on the classic éclair cake. With layers of graham cracker crust, vanilla pudding filling, and rich chocolate topping, they’re an easy, crowd-pleasing treat perfect for any party or potluck.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 12 cupcakes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Crust Base:

12 graham cracker sheets, finely crushed

4 tbsp 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 tsp corn syrup (for shine)

Instructions

Make the Crust: Mix crushed graham crackers with melted butter until the texture resembles wet sand. Press a heaping tablespoon into each of 12 cupcake liners in a muffin tin. Chill while you prepare the filling.

Prepare the Filling: Whisk vanilla pudding mix with cold milk for 2 minutes until it thickens. Fold in Cool Whip until smooth.

Assemble: Spoon filling evenly over the crusts. Smooth the tops and refrigerate for at least 1 hour.

Make the Chocolate Topping: Heat heavy cream until steaming, then pour over chocolate chips. Let sit 1–2 minutes and stir until glossy. Add salt or corn syrup if using.

Finish and Chill: Spoon chocolate over each cupcake. Chill another 1–2 hours until set.

Serve: Peel off liners and serve chilled, or serve directly in liners for convenience.

Notes

Use chocolate pudding instead of vanilla for a double-chocolate version.

Swap graham crackers for Nilla wafers or digestive biscuits.

Add sliced fruit before the pudding layer for a fresh twist.

Top with nuts, sprinkles, or shaved chocolate for added texture.

Nutrition

Find it online: https://juliameals.com/no-bake-eclair-cupcakes/