package (18-¼ ounces) devil's food cake mix
teaspoons hot water
jar (7 ounces) marshmallow creme
cup confectioners' sugar
teaspoon vanilla extract
cup (6 ounces) semisweet chocolate chips
cup heavy whipping cream
Prepare and bake cupcakes according to package directions for cupcakes. Cool for 5 minutes before removing to wire racks to cool completely. For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; add the salt mixture. Cut a small hole in the corner of pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator. Yield: 2 dozen.