Chocolate Cupcakes With Marshmallow Cream Filling

• 3/4 cup boiling water
• 1/2 cup baking cocoa
• 1/4 cup hot brewed coffee
• 1/2 cup unsalted butter, softened
• 1-1/4 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1-1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 teaspoons hot water
• 1/4 teaspoon salt
• 1 jar (7 ounces) marshmallow creme
• 1/2 cup shortening
• 1/2 teaspoon vanilla extract
• 1/3 cup confectioners' sugar
• 4 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 3/4 teaspoon vanilla extract
• 1-1/2 cups confectioners' sugar

1. In a small bowl, combine the boiling water, cocoa and coffee. Stir until cocoa is dissolved; set aside.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition. Beat in cocoa mixture and vanilla. Combine the flour, baking soda, salt and baking powder; add to creamed mixture just until moistened.
4. Fill paper-lined muffin cups three-fourths full. Bake at 375u0b0 for 18-20 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
5. Combine hot water and salt; stir until dissolved. Cool. In a large bowl, beat the marshmallow creme, shortening and vanilla until light and fluffy. Gradually add the confectioners' sugar and salt mixture. Beat until fluffy.
6. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with marshmallow filling. Push the tip through the top to fill each cupcake.
7. In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Add confectioners' sugar; beat until smooth. Frost cupcakes. Decorate with sprinkles and candies as desired. Refrigerate leftovers.

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Taken from www.tasteofhome.com/recipes/chocolate-cupcakes-with-marshmallow-cream-filling/ (may not work)