Delicious fillings are a great way to take your cupcakes from plain to exciting! There are many ways to fill a cupcake and several tools on the market to do so with. What tool you use when filling your cupcakes can depend on the type of filling that you want to add.
Fillings can be made from scratch or bought commercially. Cake fillings come in a variety of fruit flavors and also the popular Bavarian and chocolate Bavarian cream. These fillings are heavy and require you to use less than if you were to use another type. Whipped icings and ganaches also make great cupcake fillings. Further on in this blog are a couple really great recipes for homemade fillings. Another simple filling mixes 1 1/2 tbls. icing fruits with 2 cups of pre-made buttercream.
There are several corer type products available that will remove the center of the cupcake. If no cupcake corer is available, an apple corer can be used. This type allows you to pipe in the desired filling using a pastry bag fitted with a coupler or just an open end. There is also a special tip, a bismark tip, that is long with a small pointed end that will allow you to poke a hole into the cupcake and then squeeze the filling in. Fit this tip into the opening of a pastry bag and add filling.
Using a Bismark Tip
After the cupcakes are baked and cooled, fit pastry bag with bismark tip. Fill bag with desired filling. Twist bag closed to keep filling from coming out of the top. Insert bismark tip into top of cupcake and gently squeeze. Be sure to stop squeezing before the filling comes up out of the hole. Once, filled, ice as normal. The bismark tip works great when filling miniature cupcakes. Make one hole in the center of each mini cupcake.
The bismark tip can also be used to fill standard cupcakes. To more evenly displace the filling, poke 3-4 holes and fill.
Using Cupcake Corers
After the cupcakes are baked and cooled, insert cupcake corer into center of cupcake. Twist corer down into cupcake as far as it will go and lift out. Push the ejector to release the piece of cupcake. Put filling in a pastry bag fitted with a coupler and squeeze into center of cupcake, almost to the top. Cut the top off of the removed piece of cupcake and place over the filling. Decorate the cupcake as you wish.
A cupcake plunger is used similar to a corer but is larger and works well for jumbo sized cupcakes. Follow the same steps for this, as you would if you were coring a standard sized cupcake. Only insert the plunger 2/3 of the way into the cupcake.
Below are a few recipes for cupcake fillings. Both the whipped ganache and the whipped filling can be used to ice the cupcakes as well as fill them.
Whipped ganache filling- yields 2 1/4 cups
Melt 8 oz. of chopped semisweet chocolate and 1 cup heavy cream together in microwave. Refrigerate until firm (about 30-45 minutes). Whip about 7 minutes until spreadable or able to be piped. Once filled, keep cupcakes refrigerated.
Whipped filling- yields 4 cups
Put 5 tbls. of flour in saucepan. Gradually add 1 1/4 cups milk. Cook over medium to high heat, stirring constantly until thickened. Pour mixture through a strainer to be sure there are no lumps. Let cool. Whip 1 stick butter, 1/2 cup high ratio shortening, and 1 cup sugar together. Then whip in cooled flour/milk mixture. Add 1/2 tsp. vanilla and beat on high until fluffy (about 7-10 minutes).
Caramel filling yields 2 1/2 cups
Melt 1/2 cup butter. Stir in 1 cup packed brown sugar and 1/4 tsp. salt. Boil for 2 minutes, stirring constantly. Remove from heat, add 6 tbls. milk and return to heat. Bring to a rolling boil. Cool to a lukewarm and stir in 3 cups of powdered sugar. Add a bit more if necessary for piping.
*Keep in mind that 1 cup of filling will fill approximately 96 mini, 24 standard, or 10 jumbo cupcakes.