Chocolate Syrup Cupcakes with Marshmallow Butter Cream

Ingredients:

1/2 c butter, room temperature
1 c granulated sugar
1 tsp vanilla
4 large eggs
1 1/4 c all-purpose flour
3/4 tsp baking soda
1 1/2 c (1 16-oz can) Hershey's chocolate syrup

Heat oven to 350*F.  Place cupcake liners in cupcake tin, set aside.
Cream the butter, sugar and vanilla until light and fluffy.  Add the eggs, one at a time, beating well after each addition. Combine the flour and baking soda and add alternately with the chocolate syrup to the creamed mixture.  Pour the batter into paper-lined muffin cups, filling each 1/2 full.  It is important that you fill no more than 1/2 full.  This batter is thin and tends to bake over the top of the cupcake well causing the outer edges to burn and the center to sink and pull away from the cupcake liner. Bake 20-25 minutes.  Yield: About 30 cupcakes.

Marshmallow Butter Cream

1 stick butter, room temperature
7 oz. jar marshmallow creme
1 c sifted confectioners' sugar

Beat butter until light & fluffy.  Beat in marshmallow creme until well incorporated.  Add confectioners' sugar.  Beat until combined.  Add more confectioners' sugar, if necessary, to reach desired consistency.  Frosts approximately 30 cupcakes.

Drizzle frosted cupcakes w Hershey's syrup and add chocolate sprinkles, if desired.