Filled cupcakes are super easy to make, and if done right will make your friends think you're some sort of confection wizard. The good news is there are multiple ways to perfect your wizardry. Here I'll be showing you 3 different methods, all with equally delicious results!
Let's start with how to fill the cupcakes...
What You'll Need:
- Sharp, pointed knife
or - Apple corer
or - Bismarck piping tip
- Disposable piping bag (or large Ziploc bag)
- Coupler
So here we have your cupcake filling arsenal: knife, apple corer, & piping tip. Let's see which one will be your weapon of choice.
First of all, the most important thing to remember for all of these methods is to never go all the way to the bottom of the cupcake!! You should have 1/4-1/2 inch of cake remaining untouched at the base.
"But how do you know when to stop?"
Don't worry, you'll get a feel for it. And that's what testers are for - the best part of baking is eating the rejects!
Method #1: Knife
This is the most convenient simply because it requires something you undoubtedly already own - a plain 'ol steak knife. This method is great for three reasons: it's easy, no fancy tools are required, and it allows a good amount of filling into the cupcake. In my opinion, the only drawback is the size of the hole you have to cut out of the top. But fret not! The opening will be re-covered with the cake you remove and concealed with frosting.
To use this method, gently insert a sharp, pointed knife (no butter knives here) at an angle and slowly carve out a 'funnel' from the center. Remember to leave 1/4-1/2 inch of cake at the bottom. If you like a lot of filling in the center (of course you do), you can dig into the sides a bit to create a bigger hole.
Be sure to reserve the tops that you remove, as these will be what plug the cupcake back up so the hole is undetectable when you frost it.
Method #2: Apple Corer
This method is very simple, but I'm a girl that loves my icing and this one just doesn't cut it. To me, this method is ideal for fruit fillings, or anything chunky since it creates a very even, cylindrical hole that allows you to spoon the filling in.
Insert corer into the center, slowly twisting as you push down. Stop when you get 1/4-1/2 inch from the bottom and keep twisting as you pull up. Again, be sure to save the cake you remove.
Method #3: Piping Tip
This is by far my preferred method, as it allows the perfect amount of filling to be injected and leaves an almost undetectable entry point since you don't have to cut a hole in the top.
Now, I'm sure I'm not completely off base in assuming that very few, if any, of you happen to have this genius little gadget lying around your kitchen. It's called a Bismarck Tip and the good news is it can be found at your local baking supplies distributor or online. You will also need a piping bag (or ziploc with the corner snipped off) and a coupler. Both can be found for under $10 at Michael's. They usually have weekly coupons for 40-50% off, so don't forget to look for those and save yourself a few dollars! If you're unfamiliar with how to prepare a piping bag, you can find a tutorial here. She demonstrates with a reusable bag in the video, but if you ask me the easy clean up of a disposable bag is worth its weight in gold.
Once your bag is filled, insert tip at an angle just off the center and push down about 1/2 way into the cupcake. Watch closely and you will see the cake slowly expand as you inject the filling. Stop just before the cake is about to crack.
Now let's see what each cupcake looks like filled, capped and cut open!
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| If using corer or knife, be sure to cut off the excess cake of the 'plug' before re-capping the cupcake. |
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| As you can see, the piping tip (left) allows for the most even distribution of sugary goodness. |
Ingredients:
- 24-36 Chocolate Cupcakes
- White icing for the swirl
Filling: - 14 oz Marshmallow creme (Fluff)
- 1 c Shortening
- 2/3 c Confectioner's sugar
- 1 tsp Vanilla extract
- 1/2 tsp Salt
- 4 tbsp Very hot water
Chocolate Ganache: - 7-8 oz Semi-sweet chocolate chunks
- 1/2 c heavy cream
To make the filling, dissolve salt in the water and set aside to cool. Beat marshmallow cream, shortening, confectioner's sugar and vanilla until whipped, and then add salt water.
Fill all your cupcakes and set aside.
To make the ganache, place chocolate chunks into a glass dish. Heat heavy cream in a small pot until boiling. Be sure to watch the pot, as the cream will boil over very quickly.
Once boiling, pour cream over chocolate and whisk until it comes together. If it feels a little thin, go ahead and add more chocolate until you get the desired consistency. Taste testing is encouraged.
Now for my favorite part! Invert each cupcake and swirl the top in the chocolate until the entire surface is covered. When pulling back up try to twist your wrist to avoid any dripping down the sides. Ganache is fantastic if only for the fact that it will make you treats look amazingly perfect with amazingly little effort. The whole chocolate + cream thing is just icing on the cake.. ba dum tish.
And now the finishing touch - the swirrrllll! I used a piping bag and a #2 tip, but you can just as easily use a ziploc bag. If this is the case, snip a tiny bit off one corner and test the size of the hole by piping a few tester swirls.
I'd be lying if I said this part isn't a bit tricky, but do a couple trial runs until you feel comfortable. In the end, these cupcakes are so good, no one will even notice if there are a few uneven loops!
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| nom nom nom |
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