White Chocolate Cupcakes

White Chocolate Cupcakes 1 15.25oz package white cake mix 1¼ cups water 3 eggs ⅓ cup canola oil 2 tsps. pure vanilla extract 6oz white baking chocolate, melted Topping: ¾ cup semisweet chocolate chips 2 Tbsps. real butter 2 Tbsps. Bailey’s Irish Cream, more or less as needed Frosting: 1 cup butter, softened 3½ cups powdered sugar 2-4 Tbsps. milk, more or less as needed 3oz white baking chocolate, melted 2 tsps. pure vanilla extract 1 8oz container frozen whipped topping, thawed Preheat oven to 350°F. Place muffin liners in muffin tin. In large bowl, combine cake mix, water, eggs, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate. Bake 18-21 minutes or until toothpick inserted in center comes out clean. 5 minutes before cupcakes come out of oven, melt butter for topping in small saucepan. Add chocolate chips and stir until melted. As it thickens when it’s almost all melted, add Bailey’s and stir until completely melted and smooth. Add more Bailey’s as needed until completely smooth, up to 6 tablespoons. If you don’t want that much alcohol, substitute with heavy cream. Carefully spread thin layer over hot cupcakes. Transfer cupcakes to cooling rack to cool completely. In large bowl, beat butter until light and fluffy, about 3 minutes. Add powdered sugar and beat to combine. Add vanilla and 2 tablespoons milk and beat again. Slowly add more milk until smooth and spreadable consistency. You shouldn’t need more than 4 tablespoons though. Beat in white chocolate and vanilla until smooth. Fold in whipped topping and frost cupcakes. Store in refrigerator.