Cupcake filling

I made some to die for chocolate lava cupcakes this past weekend and I filled 3/4 way with batter and put the ganache on top ( no batter on top) and the batter baked up and around the ganache. That being said, I usually make cupcakes with pie filling or jam and usually put 1T batter, 1T filling and top off with more batter. Since the batter cooked around the ganache, do you think the same would apply to the fruit filling? This would save me a lot of time when making a few dozen. Thanks! :)