Marshmallow Cream
1/4 t. salt
2 t. hot water
7 oz. jar marshmallow cream
1/2 c. shortening
1/3 c. confectionery sugar
1/2 t. vanilla
Dissolve 1/4 t. salt in 2 t. hot water. Combine until dissolved. Cool.
In small bowl beat the marshmallow cream, shortening, confectionery sugar and vanilla on high til light and fluffy. Add the salt mixture.
Insert round tip in pastry bag. Fill pastry bag with cream. Cut out a small section of the top of the cupcake (I used an apple corer). Fill with center of cupcake with cream. Replace part of the plug you pulled out to cover the cream.
Ganach
1 c. chocolate chips
3/4 whipping cream
Heat whipping cream til hot but not boiling. Remove from heat. Stir in chocolate chips until completely melted and smooth. Gently dip tops of filled cupcakes into ganach. Place on baking sheet and refrigerate until set, about 20 minutes. (These need to be kept in the refrigerator.)
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