• 1 1/3 cups marshmallow crème
• 1 1/2 cups sugar
• 2/3 cup evaporated milk
• 1/4 cup butter
• 1/4 teaspoon salt
• 3 cups dark chocolate (semi-sweet), melted
• 1 teaspoon vanilla extract
• 1/2 cup hot water

In a large heavy saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Stir constantly and vigorously white bringing to a full boil and cook for 5 minutes, stirring constantly. Remove from heat and allow to cool until "just" warm. Stir in melted chocolate until smooth. Add 1/2 cup hot water and vanilla. Stir until smooth. Cool until able to pipe into cupcake cavity. Mixture will be soft. Fill a pastry bag fitted with a #2A tip (or #230 bismarck tip for mini cupcakes) with the fudge filling.

Recipe and image taken with permission fromVi Whittington and Autumn Carpenter's Book, Creative Cupcakes.