Cupcake Filling - Any Ideas

Baking By JenWith Updated 12 Aug 2007 , 10:48pm by JenWith

JenWith Posted 30 Jul 2007 , 4:03pm
post #1 of 27

I would like to make some cupcakes for an upcoming family event and I would like to get "fancy" with them and fill them with... something. I have no idea. Pudding? Mousse? I did try filling cupcakes once using chocolate pudding but that was a disaster. Did not work for beans. So I'm looking for another option. I do have the bismark tip to help fill the cupcakes.

Any ideas or suggestions??

26 replies
tiptop57 Posted 30 Jul 2007 , 4:09pm
post #2 of 27

Why yes I have a suggestion how about Caramel!

MissT Posted 30 Jul 2007 , 4:10pm
post #3 of 27

I've never tried it, but this is one from CC's recipe box.

Good luck and let us know what you think!! thumbs_up.gif

JenWith Posted 30 Jul 2007 , 4:25pm
post #4 of 27

Thank you both for the suggestions! Hope would I do the caramel filling? Just melt some caramels and fill or is there more to that?

tiptop57 Posted 30 Jul 2007 , 4:34pm
post #5 of 27

Naw, why make it hard on yourself, just go to the store and pick up some ice cream topping until you find a recipe you like. It's family right?icon_wink.gif

JenWith Posted 30 Jul 2007 , 5:32pm
post #6 of 27

I didn't even think of that! Another great tip! Thanks!! And yes, they are for family. They won't know the difference. They'll just think I'm very crafty!

Ginnycakes3 Posted 30 Jul 2007 , 6:03pm
post #7 of 27

I made cupcakes or my son's wedding anf filled some with White Chocolate Raspberry Mousse. Yummy

jen1977 Posted 31 Jul 2007 , 3:17pm
post #8 of 27

My fav thing to fill cupcakes with is homemade dulce le leche caramel. You can buy it in a can premade, or make your own by boiling an unopened can of condensed milk for about 3-4 hours making sure to keep the water at a simmer and keep the can covered so it doesn't explode.

wgoat5 Posted 31 Jul 2007 , 6:55pm
post #9 of 27

that sounds good jen1977, I have heard of people doing that but do you puncture the top of the can at all or just put it in there unopened?

Another good filling for a white cake IMO is strawberry mousse and chocolate ganache...but you know what....the hot fudge in a jar would be delish also!


tiptop57 Posted 31 Jul 2007 , 7:16pm
post #10 of 27

Re: making your own caramel with Sweeten Condensed Milk, you need to keep the can COVERED with water at least a couple of inches through out the whole four hours......or it will explode.

Do not open or puncture it.

I usually make five or six cans a time since it is a four hour process. When I get down to two cans, I start the process again.


JenWith Posted 1 Aug 2007 , 2:00pm
post #11 of 27

Strawberry mousse was on my list for white cake cupcakes. Any good recipes worth passing along for the strawberry mousee?? icon_lol.gif

MOBOGAL Posted 1 Aug 2007 , 2:09pm
post #12 of 27


Wilton has a lovely website:

They have a bunch of filling recipes (I think the cinnamon cream cheese sounds awesome) and some great icing recipes too! Also, tons of cute cupcake decorating ideas. Maybe this website will help?

7yyrt Posted 2 Aug 2007 , 5:35am
post #13 of 27

Strawberry Mousse - seedless strawberry jam and whipped cream; to die for!

wgoat5 Posted 2 Aug 2007 , 9:44am
post #14 of 27

the version of strawberry mousse we love is strawberry preserves/whipped cream/cream cheese, its so nice and moussey like icon_biggrin.gif

michellenj Posted 2 Aug 2007 , 5:36pm
post #15 of 27

How about using Nutella?

kbarr Posted 2 Aug 2007 , 7:41pm
post #16 of 27

One more thing about making caramel with the Sweeten Condensed Milk. DO NOT open the can until it has completely cooled. My mom had a friend who opened the can as soon as it came out of the pot of water, and it exploded in her face.

wgoat5 Posted 2 Aug 2007 , 10:44pm
post #17 of 27

good tip kbarr!! Because I probably would have done exactly that! Thank you!

7yyrt Posted 2 Aug 2007 , 10:53pm
post #18 of 27

It is NOT recommended to boil the cans, although it is common practice. For other ,safer methods to make the caramel see this link...
OVEN METHOD: Pour 1 can EAGLE BRAND into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425º for 1 hour or until thick and caramel-colored. Beat until smooth.
STOVETOP METHOD: Pour 1 can EAGLE BRAND into top of double boiler; place over boiling water. Over low heat, simmer 1 to 1/2 hours or until thick and caramel-colored, stirring occasionally. Beat until smooth.
MICROWAVE METHOD: Pour 1 can EAGLE BRAND into 2-quart glass measuring cup. Cook on 50% power (medium) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on 30% power (medium-low) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.

FromScratch Posted 2 Aug 2007 , 11:01pm
post #19 of 27

Carmel in a cupcake is divine.. I have a picture in my photos of a chocolate cupcake filled with homemade dulche de leche.. SO good!!

I make it the old fashioned way.. milk, sugar and a little baking soda in a heavy bottomed pot for a few hours.. it's REALLY good.

Chocolate mousse is good too.. (I have that in my photos too.. icon_wink.gif )

Rendee Posted 3 Aug 2007 , 12:44am
post #20 of 27

The twinkie creme filling would be good!!! The recipe be found at

MichelleM77 Posted 3 Aug 2007 , 12:55am
post #21 of 27
Originally Posted by michellenj

How about using Nutella?

Us Michelle's must think alike! I just had a cupcake from the new local cupcake shop and it was filled with nutella and had chocolate icing with a dollop of nutella in the center of that. The actual cupcake was hazelnut. for those in the Akron, Ohio area.

edited to change the cupcake flavor.

Sun11598 Posted 3 Aug 2007 , 1:17am
post #22 of 27

I have used my own version of strawberry 'mousse' - whipped cream (made from heavy whipping cream) with the packaged strawberry glaze (in the produce section) - whip the cream until starting to stiffen and just add glaze and sugar until you get the texture/taste you want.

I've also used whipped chocolate ganache. That's about as adventurous as I've gotten so far...oh and filling with regular buttercream.

JenWith Posted 3 Aug 2007 , 1:21pm
post #23 of 27

Thank you everyone for your great ideas! I've decided to go with strawberry mousse in white cupcakes and I found a cupcake filling recipe here in CC posted by Melivra that I'm going to try in chocolate cupcakes. If I'm successful with those, I will venture out and try the others.

allie73 Posted 8 Aug 2007 , 12:55pm
post #24 of 27

The strawberry ones sound delicious, but for another time, white cupcakes filled with lime curd, then frosted with a fluffy white frosting, then sprinkled with coconut, are deeee-licious.

deyouan Posted 8 Aug 2007 , 9:03pm
post #25 of 27

Another great filling for cupcakes is chocolate covered cherries!

Make your chocolate cupcake batter and pour into liners/pan and place a chocolate covered cherry on top (do not push down). While the cupcakes bake, the candy will sink into the center...what a great surprise!!! I would use a whipped cream or buttercream frosting...They are Black Forest Cupcakes!!

jenhos Posted 10 Aug 2007 , 6:48pm
post #26 of 27

JenWith, how did your cupcakes come out? I want to try a strawberry mousse recipe. Did you like the Melivra recipe?

JenWith Posted 12 Aug 2007 , 10:48pm
post #27 of 27

Hi Jenhos-
My cupcakes are baked but are in the freezer for another week. The party that I'm preparing them for is on the 25th but with a 2 year old at home and vacation coming up, I needed to get ideas flowing as soon as I could. I will post how they came out and the strawberry mousse recipe that I used in a couple of weeks.

Thanks for asking! I hope they come out as well as they look in my head!

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