Cream-Filled Cupcakes

Cupcakes
1	box Betty Crocker® SuperMoist® devil's food cake mix
	Water, vegetable oil and eggs called for on cake mix box
Filling
1	cup Betty Crocker® Whipped vanilla frosting (from 12-oz container)
1/2	cup marshmallow creme
Frosting
1	cup Betty Crocker® Whipped chocolate frosting (from 12-oz container)
1/2	cup semisweet chocolate chips
2	teaspoons corn syrup
3	tablespoons Betty Crocker® Whipped vanilla frosting (from 12-oz container)

1.	Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
2.	With end of round handle of wooden spoon, make deep, 1/2-inch-wide indentation in center of each cupcake, not quite to the bottom (wiggle end of spoon in cupcake to make opening large enough). In small bowl, mix 1 cup vanilla frosting and the marshmallow creme. Spoon into small resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into each cupcake and squeeze bag to fill.
3.	In small microwavable bowl, microwave chocolate frosting, chocolate chips and corn syrup uncovered on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until smooth. Dip top of each cupcake in frosting. Let stand until frosting is set.
4.	Spoon 3 tablespoons vanilla frosting into small resealable food-storage plastic bag. Cut tiny tip off 1 bottom corner of bag. Pipe a squiggle of frosting or initials across top of each cupcake.
High Altitude (3500-6500 ft): No change.