Instructions

1. Preheat oven to 350 degrees.
2. Line 24 muffin tin wells with cupcake liners.
3. In a large mixing bowl add the cake mix, water, oil , egg whites and pudding mix.
4. Blend until combined and creamy.
5. Stir in chocolate chips.
6. Fill each cupcake well three-fourths full.
7. Bake 19 to 23 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in tin 10 minutes, take out and cool completely on wire cooling rack.

For the Strawberry Pudding Filling:

1. In a large bowl whisk together the pudding mix, milk and syrup until combined and thickened.
2. Fold in the cool whip.

For the White Chocolate Ganache Topping:

1. In a medium microwave safe bowl add the chips and whipping cream.
2. Microwave one minute and thirty seconds; stir 30 seconds or until melted and creamy.

To Assemble:

1. Hallow out some of the center of the cupcake (a melon baller is the perfect tool for this job) making sure not to go through to the bottom.
2. Spoon pudding into a zip top bag, snip the corner and fill each cupcake.
3. Place in the refrigerator 30 minutes.
4. Meanwhile fix the chocolate ganache.
5. Dip the top of the cupcake into the white chocolate ganache.
6. Place the optional heart in the center on top of the cupcake.
7. Store in refrigerator until ready to serve.