Cream-Filled Cupcakes

Makes 2 dozen

Kay

ingredients

1 package (18-1/4 ounces) devil’s food cake mix
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/3 cup confectioners’ sugar
1/2 teaspoon vanilla extract
Ganache Frosting:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

directions

1
Prepare and bake cupcakes according to package directions, using paper-lined muffin cups. Cool for 5 minutes before removing to wire racks to cool completely.
2
For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small mixing bowl, beat the marshmallow creme, shortening, confectioners’ sugar and vanilla on high until light and fluffy; add the salt mixture.
3
Insert a small round pastry tip into a pastry or plastic bag; fill with cream filling. Insert the tip halfway into the center of each cupcake and fill with a small amount.
4
In a heavy saucepan, melt the chocolate chips with cream. Cool. Dip cupcake tops into frosting. Chill for 20 minutes or until set. Store in the refrigerator.

notes

I like to take a small tube of white frosting and decorate the tops with little squiggles so that they look like Hostess Cupcakes. If you want to make them sweeter you can use milk chocolate chips instead of the semi-sweet chips.

Source: Kay