This may have been discussed but I have not found a thread on it. What is the best way to get cream filling into a cupcake. I have a groom's cake that will be all cupcakes comming up and he wants choclate cupcakes with cream filling. Any ideas would be great.
Im going to make filled cupcakes today and my idea was carve the top like a pumpkin then make a little hole put the filling in and put the top back on... I want to put some frosting on top of that again so you wont see you have cut it out first...
I mafe some by just by putting the cream filling into a pipping bag with a long tip and squeezing the filling into the top of the cupcake. Then frosted the cupcake, you cant tell where the hole is. It worked great that way and Ive heard that you can do the same through the bottom but I prefer the top since. Hope this helps. Good Luck.
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I've used the Bismark tip before and it works well. But if you want to fill the cupcakes with more filling, you could use an apple corer to cut a chunk out of the center. Then add filling and you're set to go! I prefer this method! HTH!
BTW...I saw this online (can't remember if it's on CC or not). I'll try looking for it.
I usually use the large tip 1M for filling cupcakes. It has a larger opening than the bismark tip which works better for thick fillings like marshmallow cream or cookies and cream which has crushed Oreos in it. The bismark tip is too small for the cookie pieces to pass thru. And like a PP said, no need to cut out a space for the filling...just poke the tip in the top of the cupcake, squeeze and you're done!
Here's a mini picture tutorial...http://www.flickr.com/photos/mka900/3445619960/
See that last picture there? The tips will not let you put that much filling in a CC. So, if you want more than a tiny taste, this is the way to go!
Just make sure you don't push the corer too far down. And then fill a pastry or ziploc bag with your filling. Fill and top off with your frosting. If you prefer to have a solid top, you could always cut the top off of the piece you cut out to plug the hole.
Thank You sooo much for all of your great ideas, the apple core idea looks neat, I think I might try that since the cream that is to be used will be very thick. I just hope that I do not eat too many of them myself. I have three orders of mini cupcakes , the grooms cake cupcake cake a wedding cake and a birthday cake due so i am off to work.
I use a round tip - usually an 8 or 9 - and poke it through the top and squeeze. But I do this THREE TIMES per cupcake so there's more filling and it's more evenly distributed.
Wipe your tip with some oil and it will slide in and out of the cupcake without tearing it or taking crumbs. Especially useful for WASC cupcakes.
I have an order for 8 dozen filled CC's, but I've never done them before. 
So this is a great thread! Thanks for all the useful tips and tricks. The apple corer idea is so clever, though i worry it won't look professional enough??? The CC's are being frosted anyways, so I don't think it will matter....
I used a tip similar to the bismark (long and tapered) and poked a hole with it. I put my filling in a candy making squeeze bottle and it was easier to fill the cavity. I have tried the other tips but found it didn't put in as much filling as I wanted. I did use an apple corer for my christmas batches (as I had a lot of strawberry filling) and it really filled it really well and I got rave compliments from all.
I have the Pampered Chef decorator tool (kinda like a syringe?? or a cookie press??) that I got years ago. It has a tip similar to the Bismark tip that is pointed just for filling things like cream puffs, etc.
I got the idea to use it to put Bavarian cream into cupcakes, and it worked great! I just squeezed until I could see the top starting to bulge, and it was the perfect amount!
When Martha did Cupcake Week on her show, one guest filled the cupcakes by using the apple corer just like the link cupcakefairy03 had.
But I didn't want another tool in my drawer, so I used the biggest french star tip I had (the ones with tiny razor-type teeth, Wilton calls them Giant Open Stars). Twist the little teeth into the cupcake - but don't hit bottom - put your index finger in to hold the cake bit, and twist it out. Leaves a nice little cone shape. Then I just fill with a pastry bag and small tip.
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