Reviewed on Jan. 17, 2012 by cheriwinkle
I have a from scratch recipe I've made for years. It has more of a chocolate ganache for the 'frosting' (makes a flat, thick layer like on the real things). I fill the cupcakes by inserting the tip in the TOP. Squeeze until you see the cupcake start to expand. Withdraw the tip and smooth the filling level with the cupcake surface if needed. Spread your frosting or ganache on top and you won't see where you inserted the filling. I used a white icing to make the 'squiggle' on the top then.