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For the cupcakes:

▢124 g all-purpose flour

▢45 g Dutch-process cocoa powder

▢1 teaspoon baking powder

▢0.25 teaspoon salt

▢226 g granulated sugar

▢195 g milk

▢75 g vegetable oil

▢1 teaspoon vanilla extract

▢2 large eggs

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For the marshmallow cream filling:

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▢56 g unsalted butter, softened, ½ stick

▢55 g powdered sugar

▢142 g marshmallow creme, 5 ounces

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For the ganache topping:

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▢113 g semisweet chocolate chips, 4 ounces

▢98 g heavy cream

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For the vanilla buttercream icing:

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▢28 g unsalted butter, softened

▢55 g powdered sugar

▢1 tablespoon milk , or heavy cream

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1. Preheat your oven to 350°F. Line 16 standard muffin cups with paper baking cups.

2. In a large bowl, whisk together flour, cocoa powder, baking powder and salt until well-combined. Add granulated sugar, milk, vegetable oil, vanilla extract and eggs; whisk until just combined into a smooth, silky batter.

3. Fill baking cups evenly with batter (a little more than halfway full). Bake for 18 to 22 minutes, rotating pans halfway through baking, until a toothpick inserted in the center of each cupcake comes out clean.

4. Remove cupcakes from oven; cool 2 minutes in baking pans, then transfer to a cooling rack to cool completely.

5. In a medium bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat ¼ cup butter and ½ cup powdered sugar on medium speed for 1 to 2 minutes or until mixture is smooth and combined. Beat in marshmallow creme until just combined.

6. Using a cupcake corer, paring knife or spoon, cut and scoop out the center of each fully cooled cupcake; save the centers. Use a piping bag or a spoon to pipe or spoon just enough marshmallow cream filling into each cupcake to reach the top of the cupcake.

7. Return the center of the cupcake over the top of the filling (you will likely have to cut some of the bottom of the center to get it to fit nicely over the top of the cupcake again).

8. In a medium bowl add chocolate chips, Heat the heavy cream in the microwave or on the stove top just until boiling. Pour hot heavy cream over chocolate chips. Allow mixture to sit for 2 to 3 minutes, then stir until smooth.

9. Use a spoon to spread ganache over the top of each cupcake. You can tilt and turn the cupcakes to get the ganache to cover the entire top. Set aside to set slightly.

10. In a medium bowl using an electric hand mixer, beat all vanilla buttercream icing ingredients together until a smooth frosting forms. Using a piping bag or resealable plastic food-storage bag with a small tip snipped off, pipe icing over the top of each cupcake in a curlicue design.

11. Serve cupcakes immediately, or store in the refrigerator covered in an airtight container for up to 5 days.