These are so yummy. They taste just like Ding-dongs.
1 pkg. devil's food cake mix
2 tsp hot water
1/4 tsp salt
1 jar (7 oz) marshmellow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 tsp vanilla extract
GANACHE FROSTING:
1 cup (6 oz) semisweet chocolate chips
3/4 cup heavy whipping cream
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 creme, shortening, confectioners' sugar and vanilla on high until light and fluffy; add the salt mixture.
Insert a small round pastry tip into a pastry or plastic bag; fill with cream 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 cream. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator.
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