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How does one properly stuff a cupcake?

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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.)

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    1. 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.

      1 Reply
      1. re: katecm

        i also fill after baking, but i use either an apple corer or a paring knife to make a hole in the center. (i find that you don't have to remove much cake at all, just sort of push it around or compact it a bit, to create the cavity you want for the filling.)

      2. I was wondering about this. When I ended up stuffing itI thinned the icing out with a bit more butter.

        I do like that there is an actual hole, but the filling is so rich anyways, maybe just pipping it in old be enough.