Creamed Filled Cupcakes

Cream Filled Cupcakes

(from Taste of Home magazine)

2 dozen

1 package (18-1/4 ounces) devil's food cake mix
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounce) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
for frosting
1 cup (6 ounces) semisweet chocolate chips
3/4 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, 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. In a heavy saucepan, melt the chocolate chips with cream; stir until smooth. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator and enjoy!

Kinda like a hostess cupcake and fun to make!

I also wanted to mention that to save time, this would easily lend itself to a "hostess cupcake" cake. Instead of 24 cupcakes, make 4, 8-inch layer cakes, spread the cream filling between each layer and pour frosting over cake. Quick!