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Preheat oven to 350 degrees.
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Chop white chocolate bars into small pieces and place in a microwaveable bowl. Heat in the microwave at 50% power for 1 to 1 1/2 minutes until melted and smooth, stirring after every 30 seconds. Cool for 10 minutes.
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In a medium bowl combine flour, baking powder, and salt. Set aside.
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In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Reduce speed to low and add eggs one at a time, beating after each addition. Stir in vanilla
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With mixer on low speed, alternately add flour mixture and milk, mixing until just combined. Gently stir in white chocolate.
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Fill cupcake pan lined with wrappers 1/3 full. Bake 20-25 minutes until a toothpick inserted comes out clean. Cool completely.
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Pipe peppermint frosting onto each cupcake forming a tall peak. Place cupcakes in the freezer for 30-60 minutes until firm. Meanwhile, roughly chop peppermint candies.
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Heat Bakers dipping chocolate in the microwave according to package directions. Remove cupcakes from freezer and immediately dip the frosting top into melted chocolate. Sprinkle with crushed peppermint candies.