Cream Filled Chocolate Cupcakes

Ingredients

Cupcakes:

Use Chocolate Cupcake Recipe

Ganache:
Use Ganache Recipe

Filling:

1 1/2 C. marshmallow creme (7.5 oz. jar)

8 T. (1 stick) unsalted butter, room temperature

Diretions

1.  Make cupcake as directed.
2.  Make ganache as directed.
4.  Prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy duty resealable plastic bag and seal; cut off one corner of the bag to make a 1/8" opening.
5.  Using a small melon baller, scoop out center of each cupcake from bottom and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Credit: My best friend Lyd, who got it from Martha Stewart Everyday Food, April 2007.  I adaped this recipe from that one.