Cream-Filled Cupcakes

1 package (18-1/4 ounces) devil's food cake mix
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounce) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract

Ganache Frosting
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

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 creme, shortening, confectioners' sugar and vanilla on high until light and fluffy; add the salt mixture.

Insert a small round pastry tip into a pastry or plastic bag; fill with cream filling. Insert the tip halfway into the center of each cupcake and fill with a small amount.

In a heavy saucepan, melt the chocolate chips with cream. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator. Makes 2 dozen.