Chocolate-Marshmallow Cream-Filled Cupcakes

Step 1

Heat oven to 375°F (350°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes. Cool 10 minutes; remove from pan to cooling racks. Cool completely, about 30 minutes.

Step 2

Using melon baller or spoon, scoop out center of each cupcake, about 1 inch deep.

Step 3

In small bowl, mix 3/4 cup fluffy white frosting and marshmallow creme. Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 3/8 inch off corner of bag. Gently squeeze about 1 tablespoon frosting into center of each cupcake for filling.

Step 4

In small bowl, mix Topping ingredients; spread over cupcakes. Store loosely covered.