Cake: Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds.
Scrape bowl and paddle. Mix on low speed 30 seconds.
Using #40 scoop (1 oz), fill prepared mini muffin pans.
For standard oven, bake at 350°F 14 - 15 minutes; for convection oven, bake at 300°F 12 -13 minutes or until toothpick inserted into center comes out clean.
Let cool 5 minutes before removing from pan.
Cut each cupcake horizontally. Set aside.
Chocolate Ganache: Bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth.
Raspberry White Chocolate Filling: Bring 16 oz cream just to a boil and pour over white chocolate chips. Using a whisk, mix gently until chips are melted and mixture is smooth.
Cool completely.
Gently blend in whipped cream in two stages.
Blend one-third of the whipped cream into the white chocolate mixture to lighten.
Gently fold in the remaining whipped cream.
Fold in raspberry preserves and food color, if desired.
Chill until ready to assemble.
Mocha Cream Filling: Combine 12 oz cream with espresso powder.
Bring mixture just to a boil and pour over chocolate chips.
Using a whisk, mix gently until chocolate is melted and mixture is smooth. Cool completely.
Gently blend in whipped cream in two stages.
Blend one-third of the whipped cream into the mocha mixture to lighten; then gently fold in the remaining whipped cream.
Chill until ready to assemble.
To Assemble: Using a pastry bag, pipe desired filling onto bottom half of split cupcake.