Cream-Filled Cupcakes

• 1 package devil's food cake mix (regular size)
• 2 teaspoons hot water
• 1/4 teaspoon salt
• 1 jar (7 ounces) marshmallow creme
• 1/2 cup shortening
• 1/3 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 3/4 cup heavy whipping cream

1. Prepare and bake cake batter according to package directions, using 24 paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely.
2. 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; beat in the salt mixture.
3. Cut a small hole in the corner of a pastry bag; insert round pastry tip. Fill the bag with cream filling. Push tip through the top of each cupcake to fill center.
4. Place chocolate chips 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 dipping consistency.
5. Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator.

cake, water, salt, marshmallow creme, shortening, sugar, vanilla, chocolate chips, heavy whipping cream

Taken from www.tasteofhome.com/recipes/cream-filled-cupcakes/ (may not work)