Preheat your oven to 350°F and line a cupcake baking tin with paper cupcake liners. Set aside.

In a stand mixer or a large mixing bowl with a handheld mixer set to medium speed, combine the cake mix, water, oil, and egg whites. Mix until fully incorporated.

Spoon the cupcake batter into the liners, filling each about halfway. Bake for 15 minutes, or until the cupcakes are lightly golden and a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.

Keep the cupcakes in their liners. Using a sharp knife or a large decorating tip, carefully core out the center of each cupcake to create a hole about the size of a quarter. Take care not to cut too deep and damage the liner. Leave the tops open for the filling.

In a medium-sized mixing bowl, combine the heavy cream and instant pudding mix using a handheld mixer. Beat on medium-low speed until the pudding begins to thicken. Cover the bowl with cling wrap and refrigerate until you’re ready to fill the cupcakes.

In a heat-safe small bowl, heat the heavy cream in the microwave for 2 to 2½ minutes, ensuring it is hot when poured over the chocolate chips.

In a medium-sized heat-safe bowl, place the 12-ounce bag of chocolate chips along with the light corn syrup. Once the cream is steaming hot, carefully pour it over the chocolate chips.

Let the chocolate chips, corn syrup, and hot cream sit for 2 to 3 minutes to allow the chips to melt. Then, use a whisk to combine the ingredients, stirring until the chocolate chips are fully melted and the mixture is smooth. Cover the ganache with cling wrap and let it cool for about 1 to 1½ hours.

Once the ganache has cooled, use a stand mixer or handheld mixer to whip it for 1 minute until it becomes fluffy. If the ganache is too stiff, you can add ½ tablespoon of lukewarm heavy cream to loosen it up.

To frost the cupcakes, use a decorator's bag fitted with a large frosting tip (such as Wilton tip 2D or 2A), or opt for a generic large decorating tip. If you don't have these tools, you can use a gallon-sized Ziploc bag with a small corner cut off as an alternative.

Using either a gallon-sized disposable Ziploc bag with a small section of the corner snipped off or a decorator’s bag without a tip, fill the bag about one-third full with the cream. This will help minimize mess and provide better control during the cupcake filling process.

Twist the unused top portion of the bag to keep air out and improve control over the cream flow. Insert the tip of the bag into each cupcake, applying light, even pressure to fill them. Continue this process until all the cupcakes are filled, stopping as needed to refill the bag with cream.

To frost the cupcakes, hold the ganache bag about ½ inch above the center of each cupcake where the cream is located. Apply even pressure as you squeeze to create the center of the star swirl. Keep the tip elevated and maintain the same pressure while tracing the outer edge of the star swirl, forming a "C" shape around it until the outer swirl lines connect. Repeat this process until all the cupcakes are frosted.

Enjoy you cupcake.