My ultimate cupcake tip

Today Tracy and I were invited out to a friend's for supper, we were asked to bring dessert and immediately decided on cupcakes. Tracy had some peanut butter buttercream in the freezer (yes, we do have things like that in our freezer, along with pounds of homemade sausage and blocks of tofu) and I had the perfect chocolate cake recipe.

Now, I am very passionate about my cupcakes. I love them. I get very serious about the icing to cake proportion...and having it evenly distributed is another problem. So, here is the solution...not only top the cupcake with icing but fill it too! That means each bite will have icing and there will be extra to spare for the occasional 'icing only' bite!

Here's what you gotta do:

Take your baked cupcake and cut a cone out of the center.And cut the pointy side of the cone, so you have a flat circle.
Now fill it with anything you desire...icing, jam, lemon curd, etc.
And top it off with it's 'hat'!
Now, ice the top of the cupcake to hide the cut out, and then step back and admire...
If you want to get a little crazy and if you're like me, the kinda gal with an abundance of chocolate melts (anyone?), then you can jazz them up a bit with springy flowers...
Either way the important thing to remember is that it's not what's on the cupcake it's what's in it. Wise words. Now, go make cupcakes!