Emilie Meyer
Stuffing cupcakes are a fun way to elevate a basic recipe and make it extra special. While you can use a variety of fillings to stuff a cupcake, such as cheesecake, cookie dough, or jam, it's important to note that not all fillings are suitable for baking. To stuff a cupcake, place the desired filling in the center of the batter and press down, allowing the batter to surround it completely. Stuffing muffins, also known as stuffins, are another popular option, especially for Thanksgiving. They are made with classic Thanksgiving ingredients like sourdough bread, celery, onion, garlic, herbs, and stock, and baked in a muffin pan for individual portions with crispy edges and a soft center.
| Characteristics | Values |
|---|---|
| Stuffing options for cupcakes | Cheesecake, cookie dough, chocolate ganache, jam, peanut butter, Nutella, marshmallow cream, sour cream, cream cheese, pudding, caramel, pie fillings, nut butters, and more |
| Stuffing options for muffin pans | Sourdough bread, fresh herbs, garlic, parmesan cheese, pancetta, celery, shallots, parsley, sage, whole wheat French bread, bacon, turkey bacon, chicken sausage, and more |
| Baking temperature for stuffed cupcakes | Not specified; depends on the recipe |
| Baking temperature for stuffing muffins | 350-375°F |
| Baking time for stuffed cupcakes | Not specified; depends on the recipe |
| Baking time for stuffing muffins | 25-30 minutes |
| Preparation tips for stuffed cupcakes | Use a scoop or spoon to portion the batter evenly; stuff with 1 tablespoon of filling; do not over-bake |
| Preparation tips for stuffing muffins | Dry out the bread cubes before baking; grease the muffin pan if necessary; cover with foil and refrigerate if preparing ahead |
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What You'll Learn
Stuffing cupcakes with cheesecake, cookie dough, or jam
Cheesecake-Stuffed Cupcakes
For cheesecake-stuffed cupcakes, there are two common methods. The first method involves stuffing the cupcakes pre-cooking. To do this, prepare your cupcake batter according to the package directions. Fill your muffin tin halfway with batter, then place a piece of cheesecake in the center. Cover the cheesecake with more batter and bake as directed. This method works well if your cheesecake can be baked.
The second method is to core the cupcake after baking. Use the handle of a wooden spoon to create a hole in the center of the cupcake, then fill the cavity with cheesecake using a piping bag. This method creates a denser bottom but can work well with moist fillings.
Cookie Dough-Stuffed Cupcakes
Cookie dough-stuffed cupcakes are a delicious treat. To make these, prepare your cupcake batter and cookie dough. Scoop a heaping teaspoon of cookie dough into each cupcake liner, then flatten the top. Cover the cookie dough with batter and bake as directed. Once baked and cooled, pipe frosting onto the cupcakes and garnish with mini chocolate chips and a mini cookie.
Jam-Filled Cupcakes
Jam-filled cupcakes are a simple yet impressive treat. To make these, prepare your cupcake batter and fill your muffin tin halfway. Place about a tablespoon of your favorite jam in the center of each cupcake, then cover with more batter. Bake and cool the cupcakes, then decorate with frosting and fresh berries or sprinkles.
Remember, once you master the basic techniques, you can experiment with different fillings, flavors, and frostings to create your own unique stuffed cupcake recipes!
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Preparing the pan and ingredients
- Preparing the Pan: If you're using cupcake liners, it's best not to grease the pan as the batter may cause the liners to absorb grease. Instead, consider greasing just the top of the cupcake pan before placing the liners, preventing sticking after the cupcake rises. If you're not using liners, you can grease and flour the cupcake pan, ensuring easy removal after baking.
- Ingredients: The beauty of stuffed cupcakes is that you can use almost any cake recipe and get creative with the fillings. Think about the result you want—a dense and moist cake or something light and fluffy. For the filling, you can choose from a variety of options such as cheesecake, cookie dough, jams, peanut butter, Nutella, or even pie fillings like raspberry or blueberry.
- Portioning and Scooping: Use a size 40 scoop (3/4 ounces) for a standard cupcake pan to ensure even portioning. If you don't have a scoop, spoons or ladles can work, but aim for uniformity in the amount of batter you put into each cup.
- Stuffing Technique: There are two main approaches. The first is to stuff pre-cooking, which works for fillings that can be baked, like cheesecake. Place your filling of choice in the centre of the batter and press down, then surround it with more batter. The second method is for pre-cooked cupcakes. Create a hole in the centre of the cupcake with a spoon handle or apple corer, then use a piping bag to fill the hole.
- Filling Considerations: Some fillings tend to \"sink\" to the bottom of the batter, so compensate by adding a bit more filling to ensure it stays near the centre. If using \"runny\" fillings like jams or puddings, fill your cupcakes less than an hour before serving to prevent sogginess. Firmer fillings are generally easier to work with and create less mess.
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Stuffing techniques: pre-cooking or post-cooking
Stuffing cupcakes is a fun way to make a basic recipe more special. There are two main techniques for stuffing cupcakes: pre-cooking and post-cooking.
Pre-cooking
The pre-cooking method involves adding the stuffing of choice to the centre of the batter before baking. The batter should flood around the filling. Use a spoon or your fingers to surround the filling completely with batter. Keep the amount of filling to around 1 tablespoon in size. Some fillings are more likely to sink to the bottom of the batter, so compensate by adding a little more filling.
This method only works with fillings that can be baked. For example, you can use the same batter for both the cupcake and the filling, such as a Key Lime Pie cupcake with a Key Lime cheesecake filling.
Post-cooking
The post-cooking method involves stuffing pre-cooked cupcakes by smashing a hole in the centre with the handle of a wooden spoon. This creates a density at the bottom of the cupcake, which can work to your advantage if you are using a moist filling, like jam. You can then use a piping bag to fill the hole. If you don't have a piping bag, you can use a Ziplock bag with a bit of the bottom corner cut off. Finally, frost the cupcake as usual.
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How to fill cupcakes with runny fillings
You can fill cupcakes with a variety of fillings, from jam to frosting, to add extra flavour and texture. However, if you're using a runny filling, there are some extra considerations to keep in mind. Firstly, it is recommended to use a piping bag with a small tip to fill the cupcakes, as runnier fillings will absorb into the cupcake and be less noticeable when eating. If you don't have a piping bag, a Ziplock bag with a small piece cut off the corner can be used instead. When using a piping bag, it is important to choose the right size tip for the consistency of your filling. For runny fillings, use a tip with a small opening to prevent the filling from oozing out of the bag. You can also use a coupler inside the piping bag to hold the tip in place and make it easier to fill the cupcakes.
Another option for filling cupcakes with runny fillings is the knife and spoon method, which is more time-consuming but works well for very runny or thick fillings that are difficult to pipe. This method involves hollowing out the centre of the cupcake and then using a spoon to fill the cavity with your chosen filling. If your filling is particularly thin, it is recommended to replace the removed centre of the cupcake before frosting, to prevent the filling from leaking out.
It is also important to let your cupcakes cool completely before filling them, as warm cupcakes are still technically cooking and can cause the filling to melt, especially if it is butter or chocolate-based. Additionally, make sure the filling isn't too thin and runny, as this can make the cupcake soggy. Thicker fillings, such as jam with pieces of fruit or crumbled cookies, are generally easier to work with and less messy.
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Thanksgiving stuffing muffins
To make Thanksgiving stuffing muffins, you can start by preparing the bread cubes a day or two ahead of time. Slice the bread into 1/2-inch cubes and let them dry out by spreading them on a baking sheet and leaving them uncovered for a day or two.
On the day of, preheat your oven to 350-375°F. In a large skillet, melt some butter and sauté your choice of vegetables and herbs until they are tender. You can use mushrooms, green onions, celery, garlic, salt, and pepper. You can also add meat to your stuffing muffins, such as Italian sausage, bacon, or pancetta.
In a large bowl, combine the bread cubes with the vegetable mixture. Whisk together some eggs and broth in a separate bowl, and then add this mixture to the stuffing, along with some grated Parmesan cheese. Use a 1/2 cup measuring cup to fill a buttered muffin tin with the stuffing mixture.
Bake the muffins for 20-35 minutes, until they are golden brown and crisp. Let them cool slightly before removing them from the muffin tin. Serve warm with a spoonful of gravy!
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Frequently asked questions
Some stuffing options for cupcakes include jams, peanut butter, Nutella, various creams, pie fillings, and puddings.
This depends on the type of stuffing. If your stuffing requires baking, like cheesecake, add it to the cupcake batter before baking. If not, add it after baking and once the cupcake has cooled.
Place the stuffing in the center of the cupcake batter and press down so that the batter surrounds the stuffing. You can also bake the cupcake first, hollow out the center, fill it with stuffing, and then cover the top with the piece of cupcake you removed.
Using a piping bag with a piping tip is the best way to fill a cupcake neatly. Fill the piping bag with your chosen stuffing and push it through the center of the cupcake, squeezing until the cupcake starts to fill up.
Yes, you can put stuffing in a cupcake pan. However, it is important to note that this will not be a traditional cupcake, but rather a "stuffin"—a twist on the classic Thanksgiving side dish of stuffing. These "stuffins" are made with ingredients like sourdough bread, herbs, and parmesan cheese and baked in a cupcake pan to create individual portions with crispy edges.
