Cream filled chocolate cupcakes with chocolate frosting

 Remember that cupcake book that I told you about? A couple weeks ago I tried another recipe from it.

You know those Hostess cupcakes with cream filling? This recipe is kinda like that.It was a fun one to play around with for sure!

Ratings:

Mom - C
The cake was great, the filling needed something, I'm not sure what. The ganache was a little thin (I think that's my fault) This is one that I will try again sometime with a few changes.

R2 - B
It's good. I like the regular (butter cream) frosting better though.

Hank - B
It's ok.


And here we go with the recipe:

Cream-Filled Cupcakes

Ingredients

1 package (18-1/4 ounces) devil's food cake mix
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounce) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract

GANACHE FROSTING:
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

Directions

1. Prepare and bake cupcakes according to package directions for cupcakes.
2. Cool for 5 minutes before removing to wire racks to cool completely.
3. For filling, in a small bowl, combine water and salt until salt is dissolved. Cool.
4. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; add the salt mixture.
5. Cut a small hole in the corner of pastry or plastic bag; insert round pastry tip.
6. Fill the bag with cream filling. Push the tip through the top of the cupcake to fill each cupcake.
7. Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth.
8. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency.
9. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator. Yield: 2 dozen.