These are divine! I made them the night before and popped them in the freezer on a sheet tray, uncovered. I pulled them out at 7 a.m. and let thaw on the counter. No problem with condensation and they were ready to eat by 11 a.m. (thawed four hours.) I used tall, brown cupcake liners which was a good choice since the ganache was still thin when I put it on and the liners held it in place. The liners also made it easy to pull the cupcakes out the pans when done baking -- and transportation was a breeze since I didn't have to worry about the tops bumping each other. I loved the bittersweet chocolate in the white cake. YUM! The filling is really good. Next time I'll add more crushed Heath bars. The toasted hazelnuts were good, but any toasted nut would work. The raspberries added just a touch of freshness (even though they were frozen.) The white chocolate frosting was yummy, but needed a bit of powdered sugar added. I had a bit of trouble piping through an XL star tip -- must have gotten a chunk of hardened chocolate off the bowl, so next time I'll be more careful of that or just use a large round tip. I sprinkled the top with more Heath - pretty! And my daughter made little Italian flags which were the perfect topper as these were headed to an Italian-themed, Freshman finale lunch. I will definitely make these again and again, and since these can be made ahead of time, the four hour prep won't be a big deal.
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These are divine! I made them the night before and popped them in the freezer on a sheet tray,...