Method 1

1. Set liners in cupcake tin and preheat the oven to 350 degrees Fahrenheit.

2. Prepare cupcake batter by mixing dry ingredients in one bowl, then slowly adding the wet mix to the dry ingredients until the batter is well combined.

3. Make the cupcake cream.

4. Put about 3 tablespoons of batter into each cupcake liner.

5. Spoon 1 tablespoon cream filling over the batter.

6. Divide the remaining batter over the tops of each of the cupcakes, smoothing the tops to completely cover the cream.

7. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool on wire racks and scoop additional cream mixture over the tops, if desired.

Method 2

1. Set liners in cupcake tin and preheat the oven to 350 degrees F.

2. Prepare cupcake batter by mixing dry ingredients in one bowl, then slowly adding the wet mix to the dry ingredients until the batter is well combined.

3. Make the cupcake cream.

4. Fill each cupcake liner about two-thirds full of batter. Then use a tablespoon to create a pocket in the center of each batter-filled lid. Be careful not to bring the spoon to the bottom of the batter.

5. Spoon the filling mixture into the hollowed center. Do not cover with more batter.

6. Bake for about 20 minutes until a toothpick inserted into the cake portion of the cupcake comes out clean.

7. Cool on wire racks. Serve with or without frosting.