1 pkg. (18 1/4 oz.) devils food cake mix
2 tsp. hot water
1/4 tsp. salt
1 jar (7 oz.) marshmallow fluff
1/2 c. shortening
1/3 c. confectioners sugar
1/2 tsp. vanilla extract
1 c. (6 oz.) semisweet chocolate chips
3/4 c. 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 fluff, shortening, confectioners sugar and vanilla on high until light and fluffy. Add the salt mixture.

Insert a small round pastry tip into a pastry bag or plastic bag. Fill with cream filling and 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 the cream. Cool. Dip cupcake tops into frosting. Chill for 20 minutes or until set. Store in refrigerator.

Yield: 2 dozen.