Pudding, cream, peanut butter or candy for filling
Cut a cone out of the center of the cupcake.
Do not cut straight down when you are "coring" your cupcake. Instead, cut at an angle so you don't lose so much cake in the process. Think of it as really easy pumpkin-carving.
Spoon about a tablespoon of filling into the opening.
You don't want to overfill the cupcake, or it's going to be hard to cover it back up. I actually used more than I should have in this cupcake and it's a little too full. You can fill with whatever you like- jam, marshmallow creme, pudding, frosting, Nutella or even candy. Just don't get carried away.
Cut the tip of the cap off so it's even (shown above) and place back over the filling.
Make the lid as level as you can and then plop it back on top of the filled cupcake. Cover it up with frosting and decorate with sprinkles
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