Preheat oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside.

In a large bowl, combine the cake mix, eggs, water and oil. Stir to evenly combine until lump-free. Divide among the prepared cupcake pans, filling each about 3/4 of the way up. Bake for about 18 to 20 minutes or until a toothpick, inserted in the center, comes out clean. Remove from oven and allow to cool down completely.

Pour the frosting into a pastry bag (fitted with a circle tip) or into a large food storage bag, cutting the end off, and pipe out frosting onto each cupcake. Place in the freezer for about half an hour to allow to set.

Place the semi-sweet chocolate chips into a medium bowl and pour the hot cream over it. Allow to sit, untouched, for about 3 minutes and then stir until melted, and glossy. Dip the chilled cupcakes into the ganache. Drizzle with melted white chocolate. Store in fridge and serve cold or at room temperature.