Preheat oven to 350 degrees. Spray or line a standard muffin tin.

Add cake mix to a large mixing bowl. Using a hand or stand mixer, mix in your water, oil, eggs and chocolate pudding on medium until well incorporated.

Add batter into the muffin tin until each is about 2/3 full. Bake for 16-20 minutes, or until a toothpick comes out clean. Allow to cool completely before adding the chocolate hot fudge sauce filling.

In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy. Melt the white chocolate chips in a microwave safe bowl in 15 second bursts until smooth. Add a bit of water if needed. Mix in melted white chocolate and the vanilla extract.

Slowly mix in the powdered sugar, 1 cup at a time, while adding a bit of the half and half or milk in between each cup. Continue to mix for 1 minute or until creamy. Add in your blue food coloring, 1-2 drops at a time. Mix until desired color is achieved.

Using the bottom of a spoon or other utensil, poke a hole in the middle of each cupcake, about ¾ down. Add the chocolate hot fudge sauce to the cupcake injector. Carefully inject the filling into the middle of each cupcake.

Prepare piping bag and fill bag with frosting. Frost your cupcakes, add your blue sanding sugar, and top each cupcake with a sugar rose. Enjoy!