I have seen it done a couple of ways...One way is to use an apple corer and core out a small centre of the Cupcake and fill it and then replace the piece of core.Or you can use a bismark type tip that is long and narrow and push it into the cupcake and slightly squeeze a bit of filling in that way!!
The apple corer will do that and that is what you replace is the little cork piece that you extract...If you fill with a bismark tip you don't remove anything but that is where it is tricky because if you squeeze too much you can blow the cupcake apart!HA!HA!
I would love that filling recipe too, please...
Thanks!
Here is a recipe I have saved but haven't tried it yet. I have used the round tips 2 or 3 to fill mini cupcakes and I just bought tip 230 to fill regular size cupcakes. I was just careful not to squeeze too much in and made three hole so they were filled a lot. They were YUMMY! I think 230 is the one referred to as the bismark tip. Anyhow, here is the "twinkie" filling:
Not really "twinkie filling" filling
1 C milk
1 C sugar (granulated)
1/2 C Crisco
1 tsp vanilla extract
5 tbsp flour
1/2 tsp salt
1/2 C butter
Mix flour with milk in saucepan, boil until thick, pull from heat and cool. Once cooled, you should take a mixer and beat it until it's fluffy, usually about 10-15 minutes then, add the rest of the ingredients one at a time, beating well after each addition. Then spread filling between layers of cake.
(hint- the longer the flour mix is beaten the fluffier it will be!)
That sounds yummy! Do the finished cupcakes need to be refrigerated? I'm always so paranoid of leaving stuff out around delivery and after!
Not sure about the ones with that "twinkie" filling. It does have a lot more milk that the buttercream recipe I use so it might need refrigeratoin. Maybe I can find the original post and see if they say anything about refrigeration. I don't refrigerate them when I use buttercream. As of now, I have only used buttercream to fill my cupcakes. I use left over colors or I dye it another color than I frost it with so its different.
That recipe is basicly the filling in the giant ding dong cake (very yummy) I had some cupcakes to fill in Sept and wanted to use it but was afraid to because of the refrigeration issue. Instead, I used this one
2 teaspoons very hot water
rounded 1/4 t. salt
2 cups marshmallow creme (1- 7 oz jar)
1/2 c. shortening
1/3 c. powdered sugar
1/2 t. vanilla
Combine the salt with the hot water in a bowl and stir until salt is dissolved. Let the mixture cool. Combine the mm creme, shortening, p. sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the salt solution to the filling mixture and combine.
Makes 1 1/2 cups.
This one is really good to, but I do like smileyfaces better.
Found an answer for you and from all the posts I have read, SquirrellyCakes knows what she is talking about so it should be refrigerated.
Yes, if you mean the recipe on this site with the flour, sugar and cup of milk, It will separate otherwise because of the high ratio of milk to sugar.
Hugs Squirrelly Cakes
This one is really good to, but I do like smileyfaces better.
Have you tried the "twinkie" one, I haven't tried any but want to. I am just not sure how to refrigerate over 3 dozen cupcakes. Maybe I should try it out on a cake first or stick to buttercream, LOL 
.
Did you refrigerate? I guess if you eat them within a few hours it wouldn't matter so long as you refrigerated leftover. Whatcha think??
The recipe you posted I refrigerated- it taste best in my opinion.
The recipe I posted I did not refrigerate-couldn't due to circumstances. That is why I used it instead. Don't get me wrong it is still good in its own right, and some people may actually perfer it.
It has just enough crisco so the cupcakes don't get soggy but not enough to leave the crisco aftertaste.
I liked it
Okay, THANKS!! I guess if it did separate then they would be very soggy and that wouldn't be good. 
Quote by @%username% on %date%
%body%