Chocolate cream cupcakes-just like Hostess

Step 1

To make the cupcakes~
Preheat oven to 350°F.
Line 2 standard 12 cup muffin tins with paper liners.
Mix together sugar, flour, cocoa, baking powder, baking soda and salt in bowl of stand mixer or any large bowl.
Add eggs, milk, oil and vanilla. Beat on medium speed either of stand mixer or with the hand mixer for 2 minutes. Turn off mixer. Stir in boiling water and incorporate with all ingredients with large spoon or ladle. (batter will be thin).
Divide batter evenly among lined muffin cups, about 2/3 of the way.
Bake for 20-25 minutes, until toothpick inserted comes clean.
Allow to cool completely before filling and frosting.

To make the filling~
In the bowl of mixer, beat butter and sugar on low-medium speed.
Once blended, add marshmallow fluff, cream and increase the speed to medium-high and beat for an additional 1 to 2 minutes, or until light and fluffy.
Transfer the filling to a pastry bag fitted with a round 1/4-inch tip, and fill bag with all but 1/4 cup of the filling. Put the extra 1/4 cup in a pastry bag fitted with a smaller round tip or a ziploc with a tiny corner snipped and keep aside.

To make the ganache icing~
Pour the cream in a glass bowl. Bring to a boil in the microwave by cooking for 1 minute increments until it begins to bubble. Don’t let it boil over.
Remove the hot cream from the microwave. Add in the chocolate and butter. Let stand covered for 1 minute, then open and stir with a spatula until chocolate is melted and smooth. If not, place back in the microwave and heat on 50% power for 20 seconds intervals until its blended and completely smooth. Set aside to cool and thicken for 10-15 minutes.

To assemble~
Take the cupcakes, plunge tip end of larger filled pastry bag into the center of the cupcake. Press and fill roughly about 2 tablespoons full or just until you feel the cupcake swell. Repeat with remaining cupcakes.