b'EclairBatter(recipe WHIP CREAM Chocolate Cake Batterfound on page 120 )(recipe found on page 272 )Whipped Cream ( recipe PUFFS Chocolate Fudge Icing found on page 216 ) (recipe found on pagePowdered Sugar,If 276 ) Desired PREHEAT OVEN TO 375 DEGREES. PREHEAT OVEN TO 350 DEGREES.START BY MAKING THE ECLAIR BATTER ( RECIPE ON PREPARE CHOCOLATE CAKE BATTER FOUND ON PAGE 272.PAGE 120 ) AND GREASING 2 LARGE COOKIE SHEETS. PLACE LINERS IN 3 DOZEN 3 INCH CUPCAKECUPS.ONCE BATTER IS READY, USING A LARGE SPOON AND ARUBBER SPATULADROP BATTER ONTO THE PREPAREDCOOKIE SHEETS IN 12 LARGE MOUNDS, 3 INCHES APART,SWIRLING THE TOP OF EACH. BAKE FOR 50 MINUTES.REMOVEFROM OVEN, CUT SLIT IN SIDE OF EACH PUFF.RETURN TO OVEN AND BAKE FOR 10 MINUTES. COOL.PREPAREWHIPPEDCREAMFOUNDONPAGE216. SPOON BATTER INTO CUPCAKE CUPS, FILLING EACH HALFFULL. BAKE FOR 20 MINUTES OR UNTIL TOOTHPICKWHEN PUFFS ARE COOL, SLICE THE TOP OFF OF EACH INSERTED IN CENTER OF ONE COMES OUT CLEAN ANDPUFF AND FILL WITH WHIPPED CREAM REPLACE THE DRY.TOP AND SPRINKLE WITH POWDERED SUGAR IF DESIREDMAKES 2 DOZEN WHIPPED CREAM PUFFS.COOL IN PANS ON A WIRE RACK FOR 10 MINUTES, THENREMOVE FROM PANS AND COOL COMPLETELY ON RACKS.PREPARE CHOCOLATE FUDGE ICING FOUNDON PAGE 276 . USING A ICING BAG WITH ALARGE STAR TIP, PLACE CHOCOLATE FUDGEICING ON THE TOP OF EACH CUPCAKE.MAKES 3 DOZEN CUPCAKES.131 132'