"Zuccotto" Cupcakes

[cora89]

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Ingredients
For Cupcakes:
1 (18.25 ounce) package white cake mix with pudding
1/3 cup vegetable oil
3 egg whites
1 1/4 cups water
6 ounces bittersweet chocolate, chopped fine
For Filling:
1 cup cold heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup frozen unsweetened raspberries
1/4 cup chocolate-coated toffee bits
1/2 cup finely chopped toasted hazelnuts, skins removed
For Ganache:
1/2 cup heavy cream
6 ounces semisweet chocolate, chopped
For Frosting:
1 (12 ounce) package white chocolate chips
1 cup unsalted butter, at room temperature
2 (8 ounce) packages cream cheese, softened
2 teaspoons vanilla extract
food coloring, if desired (optional)
Directions
Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream