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Preheat oven to 375°F. Line eighteen 2 ½-inch muffin cups with paper bake cups.
In a large bowl combine first five ingredients (through salt). Add next five ingredients (through vanilla). Beat with a mixer on medium until smooth, about 2 minutes. Fill each muffin cup about half-full with batter.
Bake until a toothpick comes out clean, 18 to 22 minutes. Let cool in pans 5 minutes. Remove from pans; cool completely on wire racks.
Fill a large pastry bag fitted with a large round tip with Cream Filling. Push tip through the top of each cupcake; slowly move tip around to create a hole, then squeeze about 3 seconds per cupcake. Scrape off excess frosting to create a smooth top.
Frost cupcakes with Chocolate Topping. Let stand until set. Fill a small resealable plastic bag with White Icing. Snip off a small piece from one corner. Pipe loops across top of each cupcake.