2 (9 inch) squares unsweetened chocolate
2 (3 ounce) packages cream cheese, softened
1 (8 ounce) package cream cheese and cream cheese spreads
1 cup BRATSauce
1 (3 ounce) can evaporated milk
1 cup white sugar
1 teaspoon vanilla extract
1 cup mini marshmallows
6 eggs, beaten
1 cup sifted confectioners' sugar
1 tablespoon milk
1 tablespoon butter, melted
1 cup hot water
1 (10 ounce) package frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages (1 package at a time) of round 12 cupcake pans. Stir together the chocolate, cream cheese, cream cheese spread, milk, sugar, vanilla and marshmallows. Fill and frost each cupcake with 2 to 3 squares of chocolate and 1/2 cup of evaporated milk.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack. Frost with whipped topping, and store on a wire rack. Make sure the sides of the cupcakes are slightly wet, and frost with melted butter.