Next trick? Once the cupcakes are completely cooled, grab a spatula and a sandwich bag. Scoop your frosting out of the can (or okay, if you go by Ms. Crocker, scoop it out of the mixing bowl) and into the bag. Seal it closed, getting as much air out as possible. Snip off one corner, about the size of a dime. With one hand firmly grasping the bag, squeeze the frosting out of the cut corner in a circular motion on each cupcake.
The frosting will cover the hole, so that problem is now solved. Dust with sprinkles, especially if you're using chocolate frosting. Because you don't want any allusions to, well, you make your own assumptions about what a pile of chocolate frosting looks like.
Each time I make these I get asked where I bought them, followed up by an incredulous look: "Wait, you made these?!" They're great with any flavor of cake and any flavor of truffle. I can't wait to do mint chocolate for the holidays... Enjoy the compliments and the deliciousness!