A family favorite. I mean, why WOULDN'T you stuff cream into a cupcake??? I often cheat and used box cake mix (dark chocolate or dark fudge) and canned frosting (also dark chocolate). I make the cream filling from this recipe and use it to fill the cupcakes and also pipe white squiggles across the top. Delicious! It's easy to tint the cream filling too (orange for Halloween, green for St. Pat's, etc). Oh! And I also use a pastry bag with a tip to pipe the cream in through the TOP. When you frost over it with chocolate, you can't tell the cupcake's been stuffed. Seems a much better idea than piping through the bottom. The cream could leak out and make a mess.

Reviewed On: Feb. 1, 2012

Wow! This tastes great and is so easy. I made it to go with the "Gourmet Chicken Sandwich" on this site. The dough came out perfect in the bread maker and went easily into the 13x9 inch pan. In addition to olive oil and rosemary (which by the way, I used dried because I didn't have any fresh), I sprinkled kosher salt and parmesan cheese on top. I will definitely make this again. So quick and easy. Am looking forward to serving it with a little olive oil and rosemary as a quick appetizer some time.

Reviewed On: Jan. 29, 2012

I made this as directed combining it with the "Bread Machine Focaccia" from this site (which I HIGHLY recommend). Delicious! I added romaine, tomato, and sauteed red onion. The dressing/spread is excellent, but I think next time I'll season the chicken more, perhaps marinate it in something. A slice of bacon wouldn't hurt either.

Reviewed On: Jan. 29, 2012