Set oven to 300°F and ready a cupcake pan with liners.

Combine and mix the flour, cocoa powder, salt and baking soda in a big bowl, then set aside.

Mix egg, milk, oil, sugar and vanilla in a separate bowl.

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.

Beat ¼ cup butter till smooth, add half of powdered sugar, mix till smooth.

Add remaining sugar and mix till smooth.

Blend in marshmallow creme.

Cut 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.

Add chocolate chips and heavy whipping cream to a bowl, microwave for 30 seconds, then let sit for 1 minute before mixing into the ganache.

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

Beat 2 tablespoons butter till smooth, add powdered sugar. Mix till lumpy.

Add milk and vanilla, mix till smooth and firm.

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.