Two New Ways to Fill Cupcakes

Raspberry Cream and Caramel Fudge Cupcakes

These are really good cupcakes.  They are both made with a chocolate cake mix but one is filled with a chocolate fudge frosting and the other is filled with raspberry cream.  The chocolate filled one is topped with a caramel flavored frosting and drizzled with caramel sauce.  The raspberry cream filled one is topped with a raspberry frosting and drizzled with a raspberry sauce.


Sound good?

Dessert Cupcakes

We’re into making cupcakes that taste good, dessert cupcakes we call them.  We want them good enough that you could take them to a dinner party.

We make a lot of them.  We fill them with everything from whipped cream to pastry cream to ice cream.  We make carrot cake and banana cupcakes.  We topped them with great, luscious frostings.

We’ve captured all this in a free e-book, Creative Cupcake Ideas: Cupcakes to Die For.

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The Recipes


Fudge Filled Cupcakes

For both of these recipes, we used our cream cake mix, Fudgy Baby Cakes.  A cream cake is denser than boxed mixes from the store, half way to a pound cake.  A cream cake balances much better with the frosting and filling.  If you have a favorite chocolate cake recipe, try that.  Most scratch cakes have more substance than cakes from the boxed mixes and are not so easily overwhelmed by frostings and fillings..

We filled our cupcakes with fudge frosting.  We thought maybe frosting on the inside and frosting on the outside would be too much.  It wasn’t, at least not for most folks.  We served them in the store and folks loved them.

To fill the cupcakes, we equipped a large pastry bag with a star tip and pressed the tip ½ inch deep into the cupcakes and squeezed.  You’ll feel the cupcakes swell and get heavier.  That will tell you when you have enough frosting inside a cupcake.


Don’t try making these cupcakes without a very good fudge frosting. If you are making the frosting from scratch, I would recommend a butter based frosting.

We have a very good premade fudgy frosting.  That’s what we used.  It’s good enough that you could sit on the couch in front of the TV and eat it out of the tub with a spoon.  (It also comes in a salted caramel frosting.)

We used a caramel frosting on top of the cupcakes.  We simply made vanilla buttercream with our buttercream frosting mix and added caramel flavor.   We drizzled a little caramel dessert sauce over the buttercream.  The caramel glistened and cupcakes looked like they were gilded—very pretty but simple.

Easy Fudge Frosting


1/4 cup Ramstadt Breda Rich Dark Cocoa or equal

4 tablespoons butter

1 1/2 cups powdered sugar

1 tablespoon meringue powder

2 tablespoons water plus more to make the right consistency

1 teaspoon vanilla


  1. Melt the butter in a medium bowl in the microwave.
  2. Add the cocoa, powdered sugar, and meringue powder.
  3. Add the vanilla and water and mix adding more water as necessary to reach the desired consistency.

Raspberry Cream Filled Cupcakesraspberrycupcakes4

We used exactly the same cupcakes but we wanted a mixture of raspberry pastry filling and Bavarian cream pastry filling inside the cupcakes.  We could have clipped the corners of the pastry filling bags and pressed the tips into the cupcakes one at a time, filling the cupcakes twice.  There was an easier, quicker way.

We took a large pastry bag and fitted it with a star tip.  Then we clipped the the corners of both the raspberry and Bavarian cream pastry bags and placed them in the bag, the open ends nested inside the star tip.  We stuck the star tip into the cupcakes and squeezed forcing both raspberry and Bavarian cream fillings into the cupcakes together.  It proved to be very simple.

We frosted the cupcakes with raspberry buttercream and drizzled them with a raspberry dessert sauce.

These were beautiful cupcakes that tasted great.


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