Back and cool cupcakes. Cover with plastic wrap until ready to fill to keep cupcakes fresh. For each cupcake, press a Wilton cake corer tool into the center of the cupcake, going 3/4 the way down. Remove the center cut-out cylinder and cut off the top of the cylinder. Cover the cylinder tops with plastic wrap and set aside. Discard the remaining cupcake cylinder. Fit a pastry bag with tip #2A and fill opening in cupcake with cupcake filling. Place cylinder cap over the filling. Ice as desired.
Instructions and image taken with permission fromVi Whittington and Autumn Carpenter's Book, Creative Cupcakes.