• Preheat oven to 350º.
• Line 12 cup muffin tin with paper liners or grease and flour tin.
• In a medium bowl, whisk together flour and baking soda. Set aside.
• In large mixing bowl, whisk together water, cocoa, chocolate chips, When smooth, whisk in the sugar, sour cream, oil, eggs and vanilla.
• Now whisk in the flour mix to combine.
• Divide batter among muffin cups and bake approx 18 mins.
• Cool 10 mins and move to a rack to cool completely.

Filling

• Mix water and gelatin and let sit about 5 minutes.
• Microwave the mixture 30 seconds, till gelatin appears dissolved.
• Whisk, then add butter and vanilla.
• Cool 5 mins.
• Whisk in marshmallow until smooth.
• Chill 30 mins in fridge.

Assembly.

• Cut a cone shape out of the top of each cupcake. Cut bottom of cone off, leaving just a circle of cake. Save the small rounds of cake to place back on top after you fill the cupcakes.
• Use a pastry bag to neatly fill the center of each cupcake and top with the saved circles.

Glaze

• Microwave chocolate and butter until smooth.
• Let sit 10 mins and glaze the tops of each cupcake with an offset spatula.