Best Cupcakes I've Ever Had

Homemade Hostess Cupcakes

Cupcake:
1 devils food cake mix
1 package of instant chocolate pudding
1/2 c oil
1 1/4 c water
4 eggs

Filling:
3 Tblsp. water
1 tsp. unflavored gelatin
4 Tblsp. unsalted butter
1/2 tsp. real vanilla extract
pinch of salt
1 jar of marshmallow creme

Glaze:
1/2 c semisweet chocolate chips
3 Tblsp. unsalted butter

Mix cupcakes for 2 min. Fill lined cupcake tin 2/3 of the way full. Bake 20 mins. 325. (mine took longer) Allow to cool completely before filling or icing.

Glaze- Micorwave chocolate chips and butter intil melted and smooth. Cool to room temperature.

Filling- Combine water and gelatin in a medium bowl, let sit 5 mins. Microwave until mixture starts bubbling around the edges and the gelatin is dissolved, about 30 seconds. Stir in butter, vanilla & salt. Mix well. Cool 5 mins. Whip in marshmallow creme until smooth. Refrigerate 30 mins until set. Reserve 1/3 c of filling for the top of the cupcakes. Cut a cone (plug) out of the center of the cupcake. Trim the "plug" to 1/4 in disc. Fill with filling and replace "plug". Frost with glaze and pipe on curlicues with the remaining filling.

I didn't use the glaze I just frosted mine with butter cream icing. Warning- if you use butter cream don't use much, they don't need much icing. I also filled mine by using a large star tip and decorating bag. I just stuck the top into the center of the cupcake and filled it until the filling was coming out the top.