I tried doing some swirls with the large tip on chocolate cupcakes yesterday and well... I totally suck.
not so much at the swirl (but I'm not good at that either!! 
)
but the icing always looks good for about 10 seconds and then slowly starts the mudslide lower onto the sides until it looks like ...well my hips! 
bottom heavy.
Now I realise that I am doing something wrong with the thickness of my icing to do this.. first time I used ganache not whipped, just ganache... I guess I would have to whip it to a strong/hard enough consistency to get successful non moving swirls on cupcakes?
Also yesterday I tried Betty Crocker's chocolate ready made icing in the round tin and it did the same sliding, not quite so bad, but not good.
If I change and try buttercream next time, how do I know what consistency would be right or is there a particular recipe best for swirls??
Thanks!!
Yes, I tried filling them about 1/2 or so full and they grew really tall.
How much batter should I put in to achieve that flat top?
I would try actual buttercream, out of the can frosting is always thinner, or you could try adding powdered sugar to stiffen it up.
Another thing to try - no matter what icing you use - keep the tip about an inch off the cupcake and let it fall naturally. It takes a bit of practice but you'll get used to it. It's a matter of keeping that tip up for me - or they turn into moosh.
Thankyou all!
I am going to try them all. I will use less batter and if they dome I will put a baking tray on the tops to flatten.
I will also use a real buttercream and try lifting the tip!
Wish me luck!
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