Filled cupcake recipe

Anyone have one? Doesn't matter what flavor but I am going to do some kind of blue frosting. Or white. I don't know.

Re: Filled cupcake recipe

OMG - I made some type of filled cupcake for my mom's birthday - tasted just like a devil dog. I will try and find the recipe, the cupcake itself was a little dry but I'll try to find the filling recipe - it was tasty!

In any case - just use box mix and whatever type of filling you want, take a paring knife and cut a cone out of the cupcake.... spoon your filling in there. I will attach my Paint masterpiece to show you what I mean...

Re: Filled cupcake recipe

I love your drawing!! It makes so much sense!!

I suppose you put frosting on top of the cupcake after so that you can't see the "incision"??

Good job!

Re: Filled cupcake recipe

Re: Filled cupcake recipe

I make a version of a Hostess cupcake with the whipped cream in it and I just shove a big cake decorating tip in the cupcake and fill it. It will start to rise as the middle gets filled.

Re: Filled cupcake recipe

Cookie Dough Cupcakes
Ingredients
-1 (18 1/4 ounce) package yellow cake mix
-1 (3 1/2 ounce) package vanilla instant pudding mix
-1 cup whole milk
-1 cup vegetable oil
-4 large eggs, at room temperature
-1 teaspoon vanilla extract
-1 (1 lb) package frozen refrigerated chocolate chip cookie dough
-frosting, of choice for decorating

Directions
1)Heat oven to 350*F. Grease 24 muffin pan molds or line with paper liners.
2)Combine the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large bowl; blend with an electric mixer on low speed for 30 seconds. Scrape down sides of bowl.
3)Increase mixer speed to medium and blend another 2 minutes, scraping down bowl as needed.
4)Scoop a heaping 1/4 cup batter into each cupcake well, filling at least 2/3 full. (you should get between 22 and 24 cupcakes; remove any empty paper liners).
5)Cut the frozen cookie dough pieces in half to make 24 pieces (or enough for how many cupcakes you wind up with); place a dough chunk on top of each cupcake.
6)Bake until cakes are golden and spring back when lightly touched, 23-37 minutes.
7)Cool on wire racks for 5 minutes, then carefully remove cupcakes from pans and cool another 15 minutes before frosting (they may sink a bit in the center). Serve warm.
8)Store cupcakes in a cake server at room temperature for up to 3 days or up to 1 week in the refrigerator. Bring to room temperature and then microwave for about 8 seconds to "re-goo" the texture.