In a medium microwave-safe bowl, heat cream on high for 1 minute. Stir in chocolate until melted and smooth. Refrigerate until cool, about 1 hour.
Place cooled chocolate mixture in the bowl of a stand mixer fitted with the whisk attachment. With mixer on high speed, add butter 2 tablespoons at a time, beating until combined after each addition. Continue beating until mixture is smooth, fluffy, and well combined, about 2 minutes. Use immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/marshmallow-chocolate-cupcakes-recipe/