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.
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.