Preheat oven to 350 degrees.

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.

In a medium bowl combine flour, baking powder, and salt. Set aside.

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

With mixer on low speed, alternately add flour mixture and milk, mixing until just combined. Gently stir in white chocolate.

Fill cupcake pan lined with wrappers 1/3 full. Bake 20-25 minutes until a toothpick inserted comes out clean. Cool completely.

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.

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.