Preheat oven to 300°F and prepare a cupcake pan with liners.

To Prepare Cupcakes: Combine and mix the flour, sugar, cocoa powder, baking soda and salt in a large bowl, then set aside.

In a separate medium bowl whisk together the milk, oil, egg, and vanilla.

Mix wet ingredients into dry ones till fully combined.

Add water and mix well till batter is thin.

Fill cupcake liners more than halfway and bake for 18-23 mins, till a toothpick comes out with a few wet crumbs.

Cool for 2 mins, then move to a wire rack to fully cool.

Meanwhile Prepare Marshmallow Filling: In a large bowl or stand mixer beat ¼ cup butter till smooth, add half of the powdered sugar, mix till smooth.

Add remaining powdered sugar and mix till smooth.

Blend in marshmallow creme.

Cut out the cupcake centers using a cupcake corer or small spoon.

Add the marshmallow cream to a piping bag and add about a tablespoon of filling to the cupcake center then replace top part.

To Prepare Ganache: Combine chocolate chips and heavy whipping cream to a small bowl, microwave for 30-60 seconds until the chips are soft, then let sit for 1 minute. Mix until it is smooth. If it isn’t smooth you can microwave for another 30 seconds.

Dip the top of the cupcakes into the ganache once, let the excess drip into the bowl and then dip for a second time to coat the top of the cupcake. Let the cupcake sit to allow the ganache to firm.

To create the Vanilla Icing: Beat 2 tablespoons butter till smooth, add powdered sugar. Mix until it comes together (it will be lumpy). Add milk and vanilla, mix till smooth.

Add the frosting to a piping bag with a small hole.

Pipe icing loops on top of cupcakes, refrigerate before serving. Practice piping loops onto an extra cupcake or onto a flat surface.