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Chocolate Creme-y Mini Cupcake Eclairs
These are almost like eclairs - soft in the middle. Yum!
Course Dessert
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
mini-cupcakes
Ingredients
Course Dessert
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Servings
mini-cupcakes
Ingredients
Instructions
  1. Over a low stove, in a small pan, melt the vegan butter.
  2. Take off heat and add coconut milk & vanilla extract
  3. In a mixing bowl, combine wet ingredients with package contents
  4. Place in greased mini-muffin baking pan.
  5. Bake in 350˚ oven (preheated) for 11-13 minutes. (You want them still gooey inside - there are no eggs so it’s ok if they are a bit gooey) - If serving as a cupcake, bake 18-20 minutes
  6. Remove from oven & let cool completely.
  7. Slice mini-muffins in half horizontally, flip top over so cut side is up.
  8. Put a generous amount of Coconut Cream Filling on top of each halved mini-cupcake. Serve immediately for gooey goodness.
Recipe Notes

TOP WITH COCONUT CREAM FILLING, EAT, ENJOY & FEEL 8 YEARS OLD AGAIN!