I'd like to make filled cupcakes for my daughters birthday. Any hints/tips on baking in vs. piping in? I have a yummy strawberry compote to use with white & yellow cupcakes, still figuring out what to fill the chocolate ones with. Any help would be appreciated.

When I fill cuppies, I usually use a little knife, like a pearing knife and cut out like a small cone shape in the top and then cut the point off the cone so I end up with a "lid" , fill and replace the lid. I hope that helps!!

I use the filling tip.

I use a large round tip (12 or so) push it into the cupcake and squeeze while pulling up. I make 3 holes in each cupcake so the filling isn't only in the center.

Depending on the filling I'm using I use the bismark tip or the cone method. For the choc. cuppies u can do a raspberry-white choc. ganache or mousse filling.

I tried baking it in and it only ended up a messy pile of mush in the center.

Piping it in after it has been baked and cooled is the best way to go!

I use a no. 12 tip as well and it works great!

I tried baking it in and it only ended up a messy pile of mush in the center.

Piping it in after it has been baked and cooled is the best way to go!

I use a no. 12 tip as well and it works great!

i've only filled cupcakes once, using a hostess style cream filling in chocolate cupcakes, i punched a tip through the bottom of the cupcake and filled it that way. worked well.

Just want to clarify -- I inject my filling from the TOP of the cupcake. Wipe away or spread excess and cover with icing.