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Crème-Filled Cupcakes




Source of Recipe


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List of Ingredients




1 package (18 ¼ ounces) devils’ food cake mix
2 teaspoons hot water
¼ teaspoon salt
1 jar (7 oz.) marshmallow crème
½ cup shortening
1/3 cup confectioner’s sugar
½ teaspoon vanilla extract
Ganache frosting
1-cup (6 ounces) semisweet chocolate chips
¾ cup whipping crème


Recipe



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 the marshmallow crème, shortening,
confectioner’s sugar and vanilla on high until light and fluffy; add
the
salt mixture.
Insert a small round pastry tip into a pasty or plastic bag; filled
with
creme filling. Insert the tip halfway into the center of each cupcake
and
fill with a small amount.
In a heavy saucepan, melt the chocolate chips with heavy cream. Cool
dip
cupcakes tops into frosting; chill for 20 minutes or until set. Store
in
the refrigerator.
Yield: 2 dozen