Step 1

Preheat oven to 350 degrees. Line a muffin pan(s) with 20 cupcake liners.

Step 2

Mix cake mix, oil, eggs and water on low for 30 seconds.Mix on medium speed for 2 minutes.

Step 3

Divide batter amongst cupcake liners. Bake for 15-18 minutes or until toothpick inserted comes out clean. Let cupcakes cool completely.

Step 4

Beat butter, powdered sugar and vanilla together until whipped and creamy. Stir in marshmallow creme by hand.

Step 5

Fill a pastry bag with icing and a star tip (#21).

Step 6

How to fill a cupcake with marshmallow creme: Insert frosting tip into the center of the cupcake and press/squeeze for 3 seconds or until the cupcake puffs up slightly.

Step 7

Place chocolate chips, butter, honey and milk in a microwave safe bowl. Heat for 30 seconds. Stir. Heat an additional 10 seconds if necessary. Stir.

Step 8

Dip the top of each cupcake in chocolate ganache. Allow excess to drip off. If ganache cools and begins to thicken, simply reheat for 10 seconds and stir.

Step 9

Allow ganache to set up for 15 minutes before adding decorating icing.

Step 10

Whisk powdered sugar and water together. Start with 3 teaspoons of water and add more, 1/2 teaspoon at a time until desired consisteny is achieved. 5 tespoons works well for me.Fill a pastry bag with icing and a round tip (#or simply cut the corner off of the bag to create a small hole for piping the icing.

Step 11

Decorate the tops of the cupcakes by piping on swirls all the way across.

Step 12

This recipe makes 20-22 cupcakes.