Cream-Filled Cupcakes

1 pkg (18 1/4 oz) devil's food cake mix
2 tsp hot water
1/4 tsp salt
1 jar (7 oz) marshmallow creme
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
3/4 cups heavy whipping cream

Prepare & bake cupcakes according to the package directions. Cool 5 minutes before moving to ire racks to cool completely.

Combine water and salt until dissolved. Cool. Beat marshamallow creme, shortening, powdered sugar, and vanilla on high until light and fluffy; add salt water. Put filling in a pastry bag. Insert tip 1/2 way into center of each cupcake and fill w/small amount of creme.

Frosting:
In a heavy saucepan, melt chocolate chips with the whipping cream. Cool. Dip cupcakes into frosting and cool for 20 minutes. Store in the fridge.

Yeild: 24 cupcakes