Creamy Filled Cupcakes

From Marian

1 pkg devil’s food cake mix

Prepare cupcakes according to directions on box, using paper-lined muffin cups.  Cool completely.

 

Filling:

2 tsp. hot water

1/4 tsp. salt

1 jar (7oz.) marshmallow crème

1/2 cup shortening

1/3 cup powdered sugar

1/2 tsp. vanilla extract

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

Fill pastry bag.  Insert the tip of bag halfway into the center of each cupcake and fill with a small amount.

 

Shiny Chocolate Frosting

1 cup semisweet chocolate chips

3/4 cup heavy whipping cream

In a heavy saucepan, melt chocolate chips with cream.  Cool.  Dip cupcake tops into frosting.  Chill for 20 minutes or until set.  Store in refrigerator.

Yield:  2 dozen.