Amy, I respectfully disagree... Trudy H, YES, you *can* use a decorator tip and insert it in the top of a soft cupcake and squeeze a soft filling right into the cupcake without "coring" it. Rules were made to be tried and sometimes we find out that they can be broken without any disastrous after effects- except to my waistline when I found out how *easy* it is to fill light cupcakes this way and now make them more often than I should, lol... I do it all the time- it's fast and easy- I usually make Italian meringue buttercream (whatever flavor) and use that. So where does the filling go- into the cake, which makes the top puff a little and if you fill it too far it will crack a little on the top. But who cares, you're just going to frost over the top anyway, right? And any cracks are certainly a lot smaller than the hole that corer thing makes... My favorite: a dark chocolate cupcake make with KAF espresso powder, filled with soft Vanilla Bean Crush Italian Butter cream and topped with dark chocolate ganache which I pour into a candy making squeeze bottle and drizzle the tops to cover any slight cracking. SO DIVINE! And no wasting cake cores means bigger cupcakes to enjoy :) They don't last long anyway...

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