Hostess Cupcakes Copycat

Found this on a food blog. The original recipe came from Food Network Magazine Feb/Mar 09 issue -- called Lu Lu's Cupcakes. Looks delish!

• Ready In: 1 hr 25 mins
• Serves: 24
• Yields: 24 cupcakes

Ingredients

• Cupcakes

• 1 1⁄4 cups all-purpose flour
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1 1⁄4 cups granulated sugar
• 4  ounces  unsweetened chocolate, chopped
• 1⁄2 cup unsalted butter, cut into pieces
• 2  teaspoons vanilla extract
• 2  large eggs, lightly beaten

• Cream Filling

• 4  tablespoons unsalted butter, at room temperature
• 1  cup confectioners' sugar
• 2  teaspoons vanilla extract
• 3  tablespoons heavy cream
• 1  cup marshmallow creme

• Ganache and Icing

• 6  ounces bittersweet chocolate, chopped
• 1⁄2 cup heavy cream
• 1⁄2 cup unsalted butter
• 1  tablespoon unsalted butter
• 2 1⁄4 teaspoons vanilla extract
• 1  tablespoon milk
• 2  cups confectioners' sugar

Directions

1. Position a rack in the center of the oven and preheat to 350. Place paper liners in two 12-cup muffin pans.
2. Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
3. Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
4. Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
5. Prepare the ganache: Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
6. Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
7. Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.