Flip it!



¾ cup all-purpose flour
5 tbsp unsweetened cocoa powder
¾ tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup whole milk
⅓ cup vegetable oil
1½ tsp pure vanilla extract
2 large eggs room temperature

Cupcake Filling

2 cup marshmallow fluff
4 tbsp (¼ cup) salted sweet cream butter softened
¼ cup powdered sugar

Ganache Frosting

1 cup semi-sweet chocolate chips
7 tbsp heavy cream

White Swirl Icing

4 tbsp (¼ cup) salted sweet cream butter softened
1 tbsp heavy cream
¼ tsp pure vanilla extract
¾ cup powdered sugar



Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners and set it aside.
In a small mixing bowl, whisk the flour, cocoa powder, baking soda and salt. Set it aside
Using a medium size mixing bowl whisk together the sugar, vegetable oil, vanilla and eggs until well incorporated.
Slowly add the flour mixture. Mix just until the ingredients are combined.
Fill the prepared liners between ½ – ⅔ full.
Bake for 15 – 18 minutes, or until the tops of the cupcakes spring back. Remove the cupcakes and allow them to completely cool.


Using a small mixing bowl and a handheld mixer set on medium, cream the butter until smooth, about 1 minutes.
Lower the mixer speed to low and add ½ of the powdered sugar, beat well, then add the remaining powdered sugar. Increase the mixer speed to medium and beat for an additional 1 minute, or until the butter mixture is smooth.
Lower the mixer speed to low and add the marshmallow cream. Keeping the mixer speed on low, beat just until the mixture is combined.
Using a quart size ziploc bag, add the filling. Be sure to squeeze out any excess air, and seal the bag.

Cupcake Assembly

Once the cupcakes have completely cooled, use a sharp knife or a cupcake corer, and cut a circle about the size of a quarter in the top center of the cupcake. You can trim away the excess cupcake from the circle.
Snip a small corner of the filling bag. Insert the snipped corner into the cupcake and fill the hollowed cupcake just almost to the top. Replace the cupcake cap and repeat the process until all the cupcakes are filled.


Pour the heavy cream into a heat safe measuring cup and microwave for 30 – 40 seconds.
Add the chocolate chips to a small heat safe bowl. Pour the heated heavy cream over the chocolate chips and allow it to sit for 1 – 1 ½ minutes. Stir well until all the chocolate chips are melted and the mixture is smooth and shiny.
Evenly spoon and spread ½ – ¾ teaspoon of the mixture on top of the filled cupcakes. Allow the frosted cupcakes to sit and allow the chocolate to sit.

White Loop Icing

Using a small mixing bowl and a handheld mixer on medium speed, cream the butter for about 1 minute, or until smooth.
Add the vanilla and continue mixing for another 10 – 15 seconds.
Add the powdered sugar and mix for 30 seconds. It will resemble white sand.
Add the milk and increase the mixer speed to medium. Mix for 1 minute, or until the mixture is smooth.
Using either a ziploc bag with a small corner snipped off, or a decorators bag fitted with a #5 decorators tip, fill with the icing.
Hold the tip of the bag ¼ to ½ inch above the cupcake, and using even steady pressure, pipe a swirling loop pattern down the center of the cupcake. Repeat the process until all cupcakes are topped.

Adapted from princesspinkygirl.com