Preheat oven to 350 degrees F. Grease and lightly flour twelve 2 1/2-inch muffin cups. In a medium bowl stir together first six ingredients (through salt).
In a small saucepan cook and stir butter and chocolate over medium-low heat until melted and smooth. Stir into flour mixture until nearly combined. Stir in egg. Stir in milk and vanilla. Pour batter into prepared muffin cups, filling each about half full.
Bake 16 to 18 minutes or until a toothpick comes out clean. Cool in muffin cups 5 minutes. Remove; cool on a wire rack.
Spoon Creme Filling into a decorating bag fitted with a medium open star tip. Insert tip into top of each cupcake and squeeze to fill cupcake just until top is bulging.
Spoon Chocolate Glaze over cupcakes, spreading to cover tops completely. Place on a serving platter. Chill 15 to 30 minutes or until glaze is set. Spoon White Icing into a decorating bag fitted with a small round tip. Pipe swirls across centers of cupcakes. Chill 15 minutes more or until icing is set.
In a small saucepan bring whipping cream just to boiling; remove from the heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Stir in syrup. Use immediately.
In a small bowl whisk together powdered sugar and enough of the milk to make icing of thick drizzling consistency.
In a medium bowl beat butter with an electric mixer on medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Add marshmallow creme; beat on low speed just until combined.