INSTRUCTIONS
FOR THE CUPCAKES
Preheat the oven to 300°F (148°C) and prepare a cupcake pan with liners.
Add the dry ingredients to a large bowl and whisk to combine. Set aside.
Whisk together the egg, milk, vegetable oil and vanilla in another medium bowl.
Add the wet ingredients to the dry ingredients and mix until well combined.
Add the water to the batter and mix until well combined. The batter will be very thin.
Fill the muffin tins a little more than half full and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the muffins from the oven and let them cool for 2 minutes, then transfer them to a wire rack to finish cooling.
FOR THE FILLING
When the muffins are cool, prepare the filling. Add the butter to a mixer bowl and beat until smooth.
Add half of the powdered sugar and mix until well combined and smooth. It may take a few minutes to incorporate, but it will.
Add the rest of the powdered sugar and mix until well combined and smooth.
Add the marshmallow creme and mix until well combined.
TO ASSEMBLE
To fill the cupcakes, cut out the centers of the cupcakes. You can use a punch or a knife.
Fill the cupcake centers with the filling and replace the cupcake core you removed on top of the filling. I cut some of the core off before placing it back on top, since there is now a filling and you don’t need the entire cake core.
To make the chocolate ganache frosting, add the chocolate chips to a medium bowl.
Heat the whipping cream until it starts to boil and pour it over the chocolate chips. Let stand for 2 to 3 minutes and then whisk until smooth.
Spread the chocolate ganache over the top of each cupcake, all the way to the edges. If it starts to cool and get a little firm, reheat it again for 5-10 seconds, until it can be spread again.
To make the frosting to decorate on top, beat the butter in a mixer bowl until smooth.
Add the powdered sugar and mix until well blended. It will be lumpy and dry.
Add the milk and vanilla extract and mix until integrated and smooth.
Pipe the bow design on the top of each cupcake using a small round tip. I used Wilton tip 3.
Refrigerate the cupcakes until ready to serve. Serve them cold, but not chilled.
NOTES
Makes 14 to 16 cupcakes.
Cupcakes keep best if stored in an airtight container and consumed within 3 to 5 days.