Preheat the oven to 300 degrees Fahrenheit. Line a muffin tin with baking cups.

In a large-sized bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Set aside for now.

In a medium-sized bowl, whisk the egg, milk, vegetable oil, vanilla together.

Add the egg mixture to the flour mixture and stir until combined.

Add the hot water to the batter. It will be very runny.

Fill each muffin cup to the halfway point only.

Bake for 18-20 minutes and allow to cool completely.

While the cupcakes are cooling, it’s time to make that gooey centre. In a medium-size bowl, cream the butter until whipped.

Add the powdered sugar and beat until combined and crumbly.

Add the marshmallow creme and stir until incorporated.

Grab all of the cooled cupcakes. Using a spoon or a piping tip, remove some cake from the middle of the cupcake. Go down about 3/4 of the way and try to keep the cake pieces intact.

Fill the hole with the marshmallow creme mixture and top with the cake you just removed. You will have to trim the cake pieces to make sure that the top of the cupcakes are even.

Next we’ll make the ganache. Place the chocolate chips in a small bowl. Heat the whipping cream until it is hot but not boiling.

Pour the warm cream over the chocolate chips and let sit for 5 minutes. After 5 minutes, stir the chocolate until it is melted.

Using a knife or the back of a spoon, spread the chocolate ganache over the top of the cupcake. Let set for 5 minutes.

While the ganache is setting, let’s make the icing. In a small bowl, beat the butter until smooth.

Add the powdered sugar and beat until crumbly. Add the vanilla and milk and continue beating until it is smooth.

Transfer the icing to a piping bag and pipe the laces of a football on top. Chill for 5 minutes before eating.