If you love French Silk as much as I do, these cupcakes are for you: an easy chocolate cupcake filled with French silk, topped with whipped cream, and garnished with a pie crust chip!
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One thing I love about baking is combining two desserts into one. I can’t help myself! I just love a sweet mash-up, especially when I can’t decide between two different treats.
Case in point: These French silk cupcakes!
What is a French Silk Cupcake?
They look complicated, but they’re really easy. You can use a box mix for the cupcake, but my chocolate cupcake recipe is my favorite one. It’s also an egg-free recipe, so these cupcakes are a winner if you’re dealing with an egg allergy.
Once the cupcakes are baked and cooled, you fill them with a simple French silk pie. Add the whipped cream and the cute pie chip, and you get the most amazing chocolate-filled cupcakes.
- Chocolate Cupcakes baked and cooled – you can make them from scratch or use a box mix.
- Semi-sweet baking chocolate
- Softened cream cheese
- Cool Whip
- Vanilla extract
How to make French Silk Cupcakes
- You can make the cupcakes ahead of time, so they are cool when you are ready to fill them. Don’t fill them when they’re warm.
- To make the French silk filling, first, melt the chocolate in a microwave-safe bowl for 30 seconds. Stir and then heat it again for 30 seconds. Stir it again and then heat it in 10-second increments, stirring between each, until the chocolate is smooth.
- Beat the cream cheese in a large bowl with a hand mixer until smooth. Add the cooled chocolate and mix until combined. Mix in the vanilla and then fold in half of the Cool Whip.
- Cut a small cone-shaped section out of the center of each cupcake. Fill the hole with some of the chocolate filling. Slice off the tip of the piece you removed and place the rest back on the cupcake. Frost the top of the cupcake with so more of the filling.
- Frost the cupcakes with the rest of the Cool Whip using a piping bag fitted with a 1M tip. Grate or shave some of the leftover baking chocolate over the topping for decoration.
- Chill the chocolate cream pie cupcakes for at least one hour so the filling can set. They will keep well in the refrigerator for up to three days.
How do I fill cupcakes?
There are different ways to fill cupcakes, depending on where you want the filling inside. I like to have the filling towards the top for French silk cupcakes, so I carve out a cone-shaped hole in the top of the cupcake.
Spoon or pipe the filling into the hole. You can leave it as is or replace some of the part you took out to cover up the filling.
Top with a pie crust chip for decoration! Simply cut out circles of pie crust, bake at 400°F until golden, then cool and top cupcakes.
- Make the chocolate cupcakes ahead of time, so they have plenty of time to cool. If you fill warm cupcakes, the chocolate filling will melt.
- I like to use Cool Whip because it’s more stable and doesn’t weep or melt. You can use canned whipped topping or homemade whipped cream, but they won’t stay as nice as long.
- Keep the cupcakes in the refrigerator until you’re ready to serve them. Leftovers should be stored in the fridge, too.
More Dessert MashUps You’ll Enjoy Making
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French Silk Cupcakes
- 24 Chocolate Cupcakes baked and cooled (from scratch or a box mix)
- 4 ounces semi-sweet baking chocolate plus more for garnish
- 8 ounces cream cheese softened
- 16 ounces 2 – 8 ounce tubs Cool Whip
- 1 teaspoon vanilla extract
- Pie Crust Chips (see note)
- You can make box cupcakes, or make my favorite chocolate cupcake recipe (without the filling and frosting). Let them cool completely.
- Melt chocolate in a large microwave safe bowl for 30 seconds, then stir, heat for 30 seconds again, then stir well, then heat on 10 second increments, stirring between each, until smooth. Let cool 5 minutes.
- Beat cream cheese in a large bowl with a hand mixer until smooth. Add chocolate and mix until combined, then mix in vanilla. Fold in half of the Cool Whip (one 8 ounce container).
- Cut a small cone shaped section out of the center of each cupcake. Fill with some of the chocolate filling. Slice the tip of the cone of cupcake you removed then replace the top and frost with a little more of the chocolate mixture.
- Spread more Cool Whip on the top of each cupcake, like frosting. It’s pretty to do this with a pastry bag and a 1M tip. You can also use canned or fresh whipped cream instead.
- Use a potato peeler to shave some additional baking chocolate all over the top of each cupcake.
- Chill for at least one hour before serving to allow them to set. Store in the refrigerator for up to 3 days.
- Note: if you’re using real whipped cream or Reddi-Whip for the top of the cupcakes, add it just before serving. Cool Whip can last longer without melting off the cupcakes or weeping.
Nutritional information not guaranteed to be accurate
Chocolate cupcakes filled with creamy eggless French silk and topped with a pie crust chip!
Last Updated on January 28, 2022
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 28, 2022