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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 45 minutes

• Source

  All Recipes

| 1. Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners. | 2. 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. | 3. 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. | 4. 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. | 5. 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. | 6. Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting. | 7. Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cupcake	For			-	-	-	-
white cake mix	1	package		901.19	180.692	6.81	19.067999999999998
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
egg white	3			51.48	0.7227	10.790999999999999	0.1683
water	1 1/4	cups		0.0	0.0	0.0	0.0
chocolate	6	ounces	bittersweet chopped	1017.198	78.0759	13.2508	72.5136
filling	For			-	-	-	-
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
confectioner sugar	2	tablespoons		-	-	-	-
raspberry	1/2	cup	unsweetened	31.98	7.3431	0.738	0.3998
toffee bit	1/4	cup	chocolate-coated	-	-	-	-
hazelnut	1/2	cup	chopped toasted	159.6	24.0	0.0	8.004
ganache	For			-	-	-	-
heavy cream	1/2	cup		408.0	3.2880000000000003	3.408	43.29600000000001
chocolate	6	ounces	semisweet chopped	98.6562	16.1082	3.5039999999999996	2.4494
frosting	For			0.0	0.0	0.0	0.0
white chocolate chip	1	package		-	-	-	-
butter	1	cup	unsalted	1368.0	62.856	42.744	115.2
cream cheese	2	packages	softened	-	-	-	-
vanilla extract	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
food coloring				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.