Add Filling to a Cupcake

A filled cupcake may seem out of your league or too gourmet for a home baker, but in fact, filling cupcakes is a simple process that does not take a lot of effort or time. The results of your effort will give you a batch of cupcakes that can leave quite an impression on your audience. Not only does filling a cupcake create a surprise, but you can increase flavors with this quick alteration. The more comfortable you become with filling cupcakes, the more freedoms you might consider taking in deciding filling choices.

Steps

Filling baked cupcakes

  1. Let cupcakes come to room temperature. Cupcakes filled too soon from the oven will be too warm and will melt many fillings, leaving undesirable results. Allow the cupcakes to cool completely prior to proceeding with the steps to fill cupcakes.
  2. Prepare your filling. You can use Puddings,whipped cream, ice cream, Make a Simple Chocolate Ganache, buttercream or fruit fillings to insert into your cupcakes. Some fillings are versatile, like lemon curd, and can be inserted into cupcakes prior to baking them or after.
  3. Select a method for filling cupcakes. There is more than 1 way to fill your cupcakes. Choose the method that works best for you. The filling you choose to use may not work with all the methods. For example, a thick or chunky filling will not fit through the tip of a pastry bag. For these fillings, or solids like ice cream, the cone-top method of filling cupcakes will work better.
    • Fill your cupcakes using a pastry bag. Add your filling to a pastry bag that has a narrow tip attached. The hole on the tip should be large enough for the filling to pass through. A starred tip can be used as well. Insert the tip into the cupcake about 1 inch (2.54 cm) deep. Squeeze the pastry bag, pushing 1 to 2 tbsp of filling into the cupcake.
    • Add filling to cupcakes using the cone-top method. Insert a paring knife into the top of your cupcake, angling the blade toward the center. Cut a circle from the top of the cupcake, removing a cone-shaped bit of cake from the cupcake. Similarly, you can screw an apple corer partway into the cupcake. Pulling the corer out will leave behind a cavity. Push the cake from the corer and continue with the next cupcake until each one has a hole in it. Spoon some filling into the crevice. The filling should not come to the top of the cake, but be a little lower so you can put the top back on. Remove the point from the cone-shaped piece of cake you removed previously. Replace the remaining piece of cake back onto the cupcake.
  4. Frost your cupcakes. Complete the process by frosting the tops of your cupcakes. This will cover any holes or cuts in the cake tops.

Filling cupcakes prior to baking

  1. Choose your filling. With most fillings, trying to fill the cupcake prior to baking will cause the filling to dissolve. There are some fillings, however that can be added prior to baking. Good fillings to consider are chocolates, jellies and cream cheese. Almost any bite sized commercial chocolate can be used. Try mini Cadbury eggs or peanut butter cups, chocolate kisses or snack sized chocolate bars. You could also use fresh or frozen fruit, balls of cookie dough or pieces of donuts or another flavor of cake.
  2. Spoon batter into the cupcake liner until the liner is 1/3 to 1/2 full.
  3. Add your filling. If using a non-solid filling, add 1 to 2 tsp to the center of the cupcake. For a solid filling, simply place the item on the batter.
  4. Continue spooning batter on top of the filling until the batter fills 2/3 of the cupcake paper.
  5. Bake according to the recipe's recommendation.

Tips

  • If you don't have a pastry bag, simply snip off one corner of a suitably sized plastic bag. Take care not to make the hole too large though. Use as for a pastry bag.

Things You'll Need

  • Cupcakes
  • Filling
  • Pastry bag
  • Tip
  • Paring knife
  • Teaspoon
  • Apple corer

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Sources and Citations

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