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1
Preheat the oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper baking cups and set aside.
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2
In a large bowl, combine the chocolate milk, oil, eggs and the cake mix; beat with an electric mixer on low speed for 30 seconds.
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3
Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 minutes more.
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4
Spoon the batter into the prepared muffin cups, filling each two-thirds full.
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5
Bake until a wooden pick inserted in the centers comes out clean, 18 to 24 minutes.
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6
Remove from the muffin tins and cool on wire racks.
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7
For the marshmallow filling, in a large microwave-safe bowl, microwave the butter on high setting (100 percent power) for 20 seconds.
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8
Stir in the marshmallow creme.
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9
Microwave on medium setting (50 percent power) for 1 minute more.
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10
Cool for 2 minutes, and then beat with an electric mixer until smooth.
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11
Make a 1/2-inch slit in the bottom center of each cupcake.
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12
Spoon the marshmallow filling into a pastry bag fitted with a round tip.
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13
Pipe the filling into the slits in the cupcakes.
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14
Place the chocolate chips in a medium microwave-safe bowl and set aside.
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15
In a small saucepan, combine the cream and corn syrup.
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16
Cook over medium heat just until boiling.
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17
Pour over the chocolate chips and stir until completely smooth.
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18
If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes.
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19
Cool until the mixture thickens, about 5 minutes.
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20
Dip the cupcake tops into the chocolate mixture.
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21
If necessary, use a knife to smooth the tops.
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22
Place the cupcakes into another paper liner and let the chocolate harden a bit.
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23
Spoon the vanilla frosting into a pastry bag filled with a small round tip.
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24
Pipe a line of small loops across the center of each cupcake.
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25
Allow the chocolate mixture to set.
