Chocolate Cream Filled Cupcakes

I did it by making these
then making Vanilla Cream Filling:

3 tablespoons vegetable shortening
3 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup light corn syrup

Beat together with a mixer the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat a high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minutes more. Scrape the vanilla cream frosting into a pastry bag fitted with a 1/4-inch plain tip or your Pampered Chef Easy Accent Decorator.


Then I frosted them with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
I used the Easy Accent Decorator for this frosting also to make them pretty.