I have read of people filling cupcakes here. Ok, how do you do this? A special tip? Any warnings about types of filling, over filling etc?

I have filled cupcakes. I used royal icing with a round tip to make the icing dam. Just as with a regular cake make sure you don't overfill over the dam. The problem I had, was I couldn't frost the tiny cupcake like I would a regular cake, too small. I am sure there is a trick to it....

Some people use an apple corer...others just sort of cut a circular piece out of the middle and replace it like a cork once you have piped a small amount of filling.You will see how much is too much once you do a few!!

We just covered this in my last class. Put a #10 round tip on a pastry bag of the filling of choice, shove the tip into the cupcake, squeeze the filling in, take the tip out. We filled in four holes, iced the cupcake and decorated. The filling can be tied into holidays: black or orange for holloween, etc.

I, too, use a tip to fill the cupcake without cutting or coring the cupcake. I ordered tip 230 - a long, narrow tube that is perfect for filling. I have filled bunches of regular and mini-sized cupcakes with whipped ganache, lemon curd, regular frosting, whatever. I just insert the tip into the center of the cupcake and squeeze. If you hold the cupcake lightly with at least one finger on the bottom of the paper, you can feel the expansion on the bottom and see it on the top. Just be sure to quit squeezing before the cupcake cracks. Otherwise, you'll have to eat the evidence of overfilling The frosting covers the hole. The best yet was the giant ding dong cake from the recipe section made into mini-cupcakes with the white filling inside and chocolate ganache drizzled on top. Deadly...

I fill from the top using a star tip and frost when done, that way is is a suprise when they bite into it! A favorite is chocolate cupcake with a IM buttercream and ganache frosting, yum!

Thanks everyone! I just ordered the 230 tip from Amazon. I can just imagine White cake with lemon or lime curd. I know a whipped peanut butter filling in a chocolate cupcake will please the teen-age hord that invades my kitchen periodically.

I would love to hear your recipe for that whipped peanut butter filling if you don't mind sharing.... My dad loves pb and chocolate together so I am forever trying to find a good peanut butter filling.

I too am interested in the PB filling recipe. Please share

Sorry if someone else already mentioned this but you can also bake certain fillings into the cupcake. You just put a spoonful of the filling on top of the batter and the cupcake bakes around it.

Oops! I haven't figured out a recipe for peanut butter filling yet. I'll fiddle around with the idea over the weekend. My thought at present is to start with 1 cup peanut butter, a couple of tablespoons of butter and some powdered sugar, start slowly. The trick will be to make it light and fluffy but retain a satisfying peanut butter flavor. I will work it out and then post it for you.

How about a Coffee Butter Cream I created years ago. This goes very well with chocolate.

1 stick butter, softened
1 1/2 cup powdered sugar
1 tbls. cold very strong coffee (1 1/2 teaspoon instant coffee and 1 tbls. hot water- cool)
Cream butter and powdered sugar then beat until fuffy, add coffee and continue beating.

I use Wilton tip 230 also. I pipe into the center of the top of the cupcake.

PUZZLEGUT: The peanut butter filing I use is as follows:

1/2 cup butter - room temp.
1 1/2 cups creamy peanut butter
2 cups confectioners sugar
1/2 cup cream (more or less according to your consistancy needs)

Whip butter and peanut butter until light and fluffy
Whip in 2 Tablespoons of cream
Add confectioners surgar 1/4 at a time, beat smooth after each addition
Add 1 Tablespoon of cream at a time and beat until fluffy
Add more or less cream to achieve the consistancy you desire.

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Yummy...thanks so much!