Leaving a 1/4 inch plain edge on each cupcake bottom

Use a sharp knife to slice the tops off the cupcakes (about a 1/4 inch thick slice), dust each top with powdered sugar and set aside. Leaving a 1/4 inch plain edge on each cupcake bottom, use a spoon to mound a scant 1/4 cup filling over each. Cut the reserved tops in half.

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