Preheat your oven to 320 degrees. Grease or line a muffin tin with cupcake liners and set aside.

Roughly chop up the milk chocolate.

In a medium sauce pan, combine the butter and heavy cream over medium high heat, stirring regularly.

Once the butter and cream are fully combined and just starting to simmer, mix in the milk chocolate and turn off the heat.

Stir the chocolate into the cream mixture until it is fully melted.

In a medium bowl, whisk together the sugar, mayonnaise, cornstarch, cinnamon, and salt.

Fold in the melted chocolate until just combined.

Scoop up the batter and fill each muffin mold 3/4 full.

Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.

While the cupcakes are baking, chop up the white chocolate into 1/2 inch squares.

While still hot, push a piece of white chocolate into the center of each cupcake.

Allow the cupcakes to cool for 10 minutes. Gently remove the cupcakes (using a butter knife around the edge, if needed) and dust with powdered sugar.

Enjoy immediately.