"Zuccotto" Cupcakes

Ingredients

For 2 servings

• 1 item 1 (18.25 ounce) package white cake mix with pudding
• 1 cup 1/3 cup vegetable oil
• 3 item 3 egg whites
• 1 cup 1 1/4 cups water
• 6 ounce 6 ounces bittersweet chocolate, chopped fine
• 1 cup 1 cup cold heavy whipping cream
• 2 tablespoon 2 tablespoons confectioners' sugar
• 1 cup 1/2 cup frozen unsweetened raspberries
• 1 cup 1/4 cup chocolate-coated toffee bits
• 1 cup 1/2 cup finely chopped toasted hazelnuts, skins removed
• 1 cup 1/2 cup heavy cream
• 6 ounce 6 ounces semisweet chocolate, chopped
• 1 item 1 (12 ounce) package white chocolate chips
• 1 cup 1 cup unsalted butter, at room temperature
• 2 item 2 (8 ounce) packages cream cheese, softened
• 2 teaspoon 2 teaspoons vanilla extract
• 1 item food coloring, if desired (optional)

Equipment

Mixing bowl + Cake pan

How to make it

1. 1

   Heat the oven to 350°F and prepare the appropriate pan.

2. 2

   Whisk together confectioners' sugar, and chocolate-coated toffee bits. In a second bowl, combine vegetable oil, egg whites, water, heavy whipping cream, heavy cream, butter, cream cheese, and vanilla extract.

3. 3

   Fold the wet mixture into the dry mixture just until combined; incorporate white cake mix with pudding, bittersweet chocolate, unsweetened raspberries, hazelnuts, semisweet chocolate, white chocolate chips, and food coloring.

4. 4

   Bake until the center springs back and a tester comes out without wet batter. Cool before serving.