Chocolate Cupcakes with Cream Filling

Chocolate Cupcakes with Cream Filling

1 regular-sized box chocolate cake mix (I used milk chocolate)

Prepare and bake cupcakes according to package directions. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

Cream Filling

2 teaspoons hot water

1/4 teaspoon salt

1 jar (7 ounces) marshmallow creme

1/2 cup shortening

1/3 cup powdered sugar

1/2 teaspoon vanilla extract

In a small bowl, combine water and salt, stir until salt is dissolved. Set aside to cool. In a mixing bowl, beat the marshmallow creme, shortening, powdered sugar, and vanilla together until fluffy. Add salt mixture, beat until light and fluffy. Use a round pastry tip to fill cupcakes with the cream filling. (I used tip #230).

Chocolate Buttercream Frosting

8 ounces cream cheese, softened

1 cup butter, softened

2/3 cup cocoa powder

6 cups powdered sugar

4 teaspoons vanilla extract

2 tablespoons milk or cream

In a large bowl, beat the cream cheese and butter together with an electric mixer until light and fluffy, about 4 minutes. Add cocoa, powdered sugar, and vanilla, beat until smooth. Beat in the milk or cream. Frost tops of filled cupcakes. Store cupcakes in refrigerator.