Cone Method

Thursday, September 27, 2007

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!

Cupcakes, Dessert, How-To

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6 Responses to “Caramel Almond Chocolate Cupcakes”

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fearlesskitchen — August 19, 2009 at 2:28 pm

This is a really interesting recipe. I haven’t seen dulce de leche combined with chocolate very often. I can see where you wanted to have the color contrast with the ganache, but I personally think it looks great as it is.
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~ Kristie — August 19, 2009 at 3:21 pm

They look amazing! If you don’t want to wait 3 hours for dulce de leche you can use the microwave method found at http://www.cookingforengineers.com/recipe/255/Dulce-de-Leche.
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Ingrid — August 19, 2009 at 5:13 pm

I’m not a fan of chocolate but they are a pretty cupcake and I DO like caramel and dulce de leche!
~ingrid
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lifeoftheparty — August 20, 2009 at 7:11 pm

That looks decadent! Choc-a-holics rejoice =D
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nutmegnanny — August 21, 2009 at 4:54 am

Your cupcakes are some of the cutest I have seen!
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Julie — August 21, 2009 at 2:16 pm

Those look mouthwatering good!