Make batter: Heat oven to 325 degrees F. Spray 12-cup muffin tin with non-stick spray. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and coffee in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick comes out with a few dry crumbs attached, 18 to 22 minutes. Cool cupcakes in tins 10 minutes, then turn out onto wire rack and cool completely.
Prepare filling: Combine water and gelatin a large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture in bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla and salt until combined. Let mixture cool until just warm, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag and reserve remaining mixture for filling cupcakes.
Assemble cupcakes: Microwave chocolate and butter in small bowl, stirring until smooth, about 1 minute. Cool glaze to room temperature. Cut cone from top of each cupcake. Insert the tip of a knife at at 45-degree angle about 1/4 inch from the edge of the cupcake. Cut out and remove the cake cone. Cut off all but the top 1/4 inch of the cone, leaving a circular disc of cake. Eat the bottom of the cone.
Fill cupcakes with 1 tablespoon filling each and replace tops.
Frost with 2 teaspoons cooled glaze, and let set 10 minutes. Using pastry bag, pipe curly cues across glazed cupcakes. Can be stored at room temperature 2 days.
This is the moistest cupcake I have ever made - skip the filling even. Think of the possibilities that you can fill these with! Peanut Butter Cream, Raspberry Jam.....they are the bestess!