How does one properly stuff a cupcake?
Okay, so this weekend I had a craving to create a Cadbury Creme Cupcake. I adapted a recipe for the filling (mostly corn syrup and icing sugar), rolled it into balls and pushed them into the center of a chocolate cupcake before baking. Then I thinned the filling into a more icing like consistency and pipped the remainder into the open holes when it was finished baking.
Now the recipe turned out delicious, but technically speaking there must be a better way to create a hollow cupcake? In these a bunch of the felling melted and left a caramelized film of sugar on the bottom. Luckily it made the cupcakes extra gooey, but happy accidents aside, how would you do this properly?
(The recipe I made is http://www.dailyunadventuresincooking... if you are interested.)
I'm not sure how this would work with a filling that's a stiff as what you described, but normally I put the filling into a decorating bag with a round tip, then, AFTER the cupcake is baked, stick the tip up into the cupcake from the bottom and squeeze. Don't worry, there's room in there.
Your link is bad. Try this one: