Super Easy Chocolate Cream Puffs

Cream Puffs

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
2. Combine the flour, sugar, and cocoa powder in a medium mixing bowl. Set aside.
3. Melt the butter in a medium saucepan over medium heat. Add the water and bring to a rolling boil.
4. Pour in the flour mixture and continue to stir until the dough starts to come together. The dough will become a ball, but keep stirring over heat for 1 minute.
5. Transfer the dough to the bowl of a stand mixer. (see note) Turn the mixer to medium speed and beat the dough for 2-3 minutes, allowing it to cool slightly. Add the eggs one at a time as you continue to let the mixer run. (The dough will become creamy and smooth.)
6. Place 1 tablespoon scoops of the dough onto the prepared baking sheet spacing them at least 1 inch apart.
7. Bake for 20 minutes. Remove from the oven and allow the puffs to cool completely on a wire rack.

Chocolate Cream Filling

1. In a large mixing bowl, whisk the pudding mix and milk together until thickened and smooth, about 2 minutes. Whisk in the sour cream until completely incorporated.
2. Cover with plastic wrap and place in the refrigerator for 1 hour.

Assembly

1. Method 1: Slice the puffs in half. Pipe the filling onto the bottom half, place the top of the cream puffs in place (like a sandwich), and dust with powdered sugar.
2. Method 2: Transfer the cream filling to a pastry bag with a pointed tip. Carefully stick the tip into a puff and fill it with the chocolate cream. Dust the tops with powdered sugar.