I'm making a bunch of cupcakes and I'd like to put a little filling in them. I'd like to use IMBC as the cupcake frosting. My question is do I use the IMBC for the filling as well frosting or should I use an actual "filling"? And then how does flavouring work with that? I thought if I used IMBC for both I'd know that the flavour was the same. If I used seperate ones do I just flavour the filling?Please help!!

You could use the IMBC, I would more likely flavor it though- you could use extracts, fruit purees or preserves to flavor it, or you could use a variety of other things such as caramel, ganache, marshmallow creme, pastry cream, fruit curds... there are a million possibilities! Recently I used dulce de leche to fill chocolate cupcakes and they were divine