Curly Q Cupcakes

Prepare the dark chocolate cake according to the package directions.

For the filling:

In a medium bowl, beat the butter with the confectioners’ sugar, marshmallow fluff and 1 1/2 tablespoons of the heavy cream at medium speed until fluffy. Transfer all but 1/2 cup of the filling to a decorating bag. Stir in the remaining 1 tablespoon of heavy cream into the remaining filling and reserve for piping the tops of the cupcakes.

Using a melon baller, scoop out some of cupcake to have room for the filling (reserve these tops). Insert the tip of the decorating bag and squeeze lightly to fill the hole with cream. Set tops back on them.

For the frosting:

Heat the heavy cream in a small saucepan until steaming. Add finely chopped chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Let cool for a minute then spread the top of each cupcake with the frosting.

Spoon the reserved filling into a decorating bag fitted with a very small plain tip and pipe curly Qs on each cupcake. Refrigerate the cupcakes for at least 10 minutes to set the frosting.

Makes 12 cupcakes!