Directions

Directions for the Cake:

Preheat your over to 350 degrees. Prepare a cupcake pan with liners and set aside.

Add all dry ingredients to the bowl of a stand mixer. On low speed, add in all the wet ingredients except for the boiling water. Once all of the wet ingredients are combined, add in the boiling water slowly! Slowly increase the speed to high and mix for about 2 minutes.

Fill each cupcake liner with batter, about 2/3 of the way. Bake for 15 minutes or until a tooth pick comes out clean.

After five minutes, remove from pan and place on a cooling rack to cool completely. Set aside while you make the filling.

To make the Ganache:

Melt chocolate morsels and cream in small saucepan on low heat. Stir constantly to prevent scorching. Remove from heat when all morsels have melted and combined with cream.

Filling Instructions:

Add marshmallow crème into the mixing bowl with a paddle attachment and mix until light and fluffy. Slowly add in the powdered sugar. Mix on high speed for 2-3 minutes until light and fluffy. Place in icing bag with wide cut for easy use.

To complete the cupcakes:

Once the cupcakes have cooled, take an apple corer and take a small piece from the center of the cupcake. Fill the whole with the marshmallow creme mixture, and replace the top. You will have to cut of a bit of the bottom for it to fit back correctly.

After you fill the cupcake, turn it upside down and dip it into the ganache. Place cherry and daisy in center. Set aside to allow the ganache to harden.

Keep them in an air tight container in the refrigerator for up to 3 days.