To make the cream, melt the first four ingredients in a double boiler. Cream margarine or Crisco with eggs on high speed until fluffy. Add chocolate mixture and mix until smooth. Refrigerate.

Prepare your cupcakes and allow to cool. If desired, hollow out the inside of each cupcake with a cupcake corer and fill with whipped cream. Fit a pastry bag (or a large freezer ziplock bag) with a large decorating tip. Fill with chocolate cream and pipe onto cupcake.

Fill pipettes with liqueur and stick one into each cupcake. Place cupcakes together in the box and add the rewrapped taffy.