If you are a cupcake person, learning to stuff them is just an essential skill. Really, ESSENTIAL. Slight exaggerations aside, stuffing cupcakes brings them to the next level, adding another flavor, another texture and another dimension.
I’m going to highlight three common cupcake stuffin’ techniques today, each one has advantages and it will largely depend on what you are stuffing with to decide which one to go with.
The first method is to stuff pre-cooking. This only works with a filling that can be baked. I use this a lot to stuff cupcakes with cheesecake. Yep, cheesecake stuffed cupcakes.
First, you will need your two components, the cupcake batter and the filling batter (like cheesecake, or cookie dough). These can be the same flavor of different flavors. For my Key LIme Pie cupcakes, I used a white cake batter and a key lime cheesecake batter.
First, fill your cupcakes only half way full
Using a spoon, make a well in the middle but pushing the batter up onto the sides of the cupcake papers.
Fill the well with about 1 tbs of the cream cheese mixture.
The second method is to bake the cupcakes and fill them later. Once your cupcakes have baked and cooled, you can create a hole in the middle in two ways.
The first way is to use a paring knife to remove a cone shaped section of the middle of the cupcake.
Don’t remove the bottom of the cupcake.
The second method of stuffing pre-cooked cupcakes if to smash a hole in the middle with the handle of a wooden spoon.
This does create a denseness at the bottom of the cupcake, but that can work to your advantage if you are using a particularly moist filling, like jam.
Use a piping bag to fill the hole that you have created in your cupcake. If you don’t have a piping bag, you should get one, but in the mean time use a Ziplock bag with a bit of the bottom corner cut off.
Then, just frost as usual. I used chocolate ganache to frost these, but this also makes for a great filling.
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