Cream-Filled Cupcakes

By ezunich

Ingredients

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

Preparation

Step 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.

For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small mixing bowl, beat marshmallow creme, shortening, confectioners' sugar and vanilla on high until light and fluffy; add the salt mixture.

Insert a small round pastry tip into a pastry or plastic bag; fill with cream filling. Insert the tip halfway into the center each cupcake and fill with a small amount.

In a heavy saucepan, melt the chocolate chips with cream. Cool. Dip Cupcake into frosting; chill for 20 minutes or set. Store in the refrigerator.