In a large bowl, crumble the cupcakes. Combine until dough sticks together easily. Divide dough into 12 balls.
Fill a pastry bag fitted with a small straight tip with the icing. Set in freezer to firm. Pipe a dollop of icing into each ball. Dip cake pop sticks into melted chocolate and push through the frosting, into the balls. Set in fridge to firm.
Dip cake pops in melted chocolate. Set in the fridge to firm.
Twirl cake pops through the marshmallow cream. Gently torch with a brulee gun to add golden color. Pops will keep up to 3 days covered but best eaten day of.