Cone Method
I learned about the cone method from the truely inspirational blog Cupcake Bakeshop. It’s a great way to put any filling into your cupcake.
If you’ve got someone willing to help, I’ve found that the process goes much faster with a partner. I’ve convinced hubby to help out a couple times. I cut and he fills.
Step 1: After cupcakes have completely cooled, use a sharp knife to cut out a cone.
Step 2: Scoop small amount of filling into cupcake.
Step 3: Replace top onto cupcake. I usually break off the cone part of the top so that it lies flat on the cupcake.
Step 4: Frost cupcake as usual and enjoy the look on everyone’s face when they get a surprise when they bite into your cupcakes!






I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 






yours looks awesome too!
I have now seen these on a few different blogs…guess I have to break down and make them soon! They just look so dang tasty!
These sound great. Do they have to be served chilled? I’m bookmarking to make for the holidays. Thanks!
I served them at room temp. They are just a bit more firm directly out of the fridge.
Mmm! I’m always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift 🙂
Sues
These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.
I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.
They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!
You were pumpkin-busy!!! YUM!
They look good but I’m not sure of the coconut, pecan, and pumpkin together.
~ingrid