Preheat your oven to 350 degrees.

Mix all dry ingredients together.

Add egg, milk, oil, and vanilla and beat well.

Pour in boiling water, and stir the batter until combined. Grease or line a cupcake pan. Using a ¼ measuring cup, pour batter into the pan. Bake for 20-22 minutes. Let cool completely.

While cupcakes cool, prepare the Whipped Cream Filling.

Pour the heavy whipping cream into the bowl of a stand mixer, fitted with the whisk attachment. Whisk on medium until stiff peaks form.

Whisk in vanilla and powdered sugar and mix thoroughly.

Once cupcakes have cooled, filled each cupcake with Whipped Cream Filling using a piping bag and round tip. Push the tip into the cupcake, and squeeze to fill as you pull the tip out of the cupcake.

Once filled, set cupcakes in freezer to set while preparing the Chocolate Glaze.

Whisk together all ingredients until smooth.

Dip each cupcake in Chocolate Glaze, swirling the cupcake to remove excess glaze.

Allow to set in freezer. Once set, pipe icing loops on top of each cupcake.