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??
Thanks!!
I've never tried it, but this is one from CC's recipe box.
http://www.cakecentral.com/cake_recipe-2311-0-Cupcake-filling.html
Good luck and let us know what you think!! 
I made cupcakes or my son's wedding anf filled some with White Chocolate Raspberry Mousse. Yummy
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.
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!
HTH
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.
HTH
It is NOT recommended to boil the cans, although it is common practice. For other ,safer methods to make the caramel see this link...
http://www.eaglebrand.com/detail.asp?rid=825
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Instructions
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.
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.. 
)
The twinkie creme filling would be good!!! The recipe be found at
http://www.topsecretrecipes.com/recipes.asp
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.
http://www.mainstreetcupcakes.com/ for those in the Akron, Ohio area.
edited to change the cupcake flavor.
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.
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.
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!!
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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