Créme Filled Cupcakes
What you’ll need:
1 package (18 ounces) devils’ food cake mix ( with ingredients to make the mix)
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 oz.) marshmallow creme
1/2 cup shortening
1/3 cup confectioner’s sugar
1/2 teaspoon vanilla extract
1 bag semisweet chocolate chips
2 ounces canning paraffin wax, like Gulf Wax (about 1/2 bar, in canning section at grocery store.)
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 créme, shortening, confectioner’s sugar and vanilla on high until light and fluffy; add the salt mixture. Insert a small round pastry tip into a pasty or plastic bag; filled with créme filling. Insert the tip halfway into the center of each cupcake and fill with a small amount.
Chop the paraffin into small pieces.
Melt the paraffin in the microwave, or on top of a double-boiler. (This takes some time, so be patient.). When the paraffin is melted, add the chocolate. Stir all together. If using the microwave, continue heating for 1-minute intervals, using 50% power, until everything is well-blended. Be sure to stir your mixture between 1-minute heatings. If using a double-boiler, stir the chocolate/paraffin mixture constantly until fully mixed.
Dip cupcakes tops into chocolate; chill for 20 minutes or until set. Store in the refrigerator.