Consider a Corer

• While several companies make special cupcake corer tools, which allow you to pull out the center of the cupcake to leave an indent for filling, you don't need a cupcake-specific piece of equipment. An ordinary, small handheld corer will work just as well, as will a small biscuit cutter. Simply line up the corer straight above the center of the cupcake and press down halfway to three-quarters into the cake. Twist slightly as you pull up, removing the cake. Pipe or spoon in your filling until flush or just below the edge. There is no need to replace any of the cake because the frosting will cover the hole.

Pick a Paring Knife

• If you do not have a corer, or if you simply prefer, you can use a paring knife instead. Hold the knife at a slightly beyond perpendicular angle and cut a circle in the center of the cupcake. Pull out the center and pipe or spoon in the filling. The advantage to using a paring knife is that you can control the size of the hole and, thus, the amount of filling. Additionally, if you wish to create a smooth top to the cupcake, you can cut a small disc from the removed cake and fit it back in, on top of the filling.

Simply Stick It

• Rather than remove the core from your cupcakes, you can use a pastry bag and tip to pipe in the filling. This technique works best with thinner fillings because you are not removing any cake, so the filling will expand the cupcake and seep into the cake itself. Thick fillings may crack the cupcake or make it difficult to eat. Fit a pastry bag with a small round tip or an injector tip and fill the bag with your desired filling. Insert the tip into the center of the cupcake and squeeze the bag until the filling pushes out the top. This technique works especially well for mini cupcakes.

Final Flourishes

• Once you have filled your cupcakes, you can hide the filling with frosting. If you wish to frost the cupcake with a knife, start by placing a thick dollop of frosting over the hole. Spread the frosting outward from the center, taking care to prevent pulling the filling out. For more consistent results, pipe the frosting onto the cupcake. Use a large star tip, open or closed, to create a swirl. Alternatively, hold a pastry bag fitted with a large round tip just above the filling and squeeze a large dollop of frosting over it, allowing the frosting to pillow out and cover the top.