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French silk cupcake split in half to show chocolate cream filling
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4.50 from 6 votes

French Silk Cupcakes

French Silk Cupcakes - an easy chocolate cupcake recipe filled with eggless french silk, topped with whipped cream and a pie crust chip!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 242kcal
Author: Dorothy Kern
Cost: $8


  • 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.


To make pie crust chips: Unroll a sheet of pie crust (homemade pie crust or store bought refrigerated crust). Cut 1 or 2-inch circles using a round cookie cutter. Lay on a cookie sheet covered with parchment or silicone, then bake at 400°F until golden (8-10 minutes). Cool and top cupcakes.


Serving: 1cupcake | Calories: 242kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 185mg | Potassium: 101mg | Fiber: 1g | Sugar: 20g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg