Chocolate White Chocolate Cupcakes

thick like pudding.
Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
When the cupcakes are nearly cool melt the white chocolate for the frosting Place chopped white chocolate in a microwavesafe bowl I usually use a glass liquid measuring cup and microwave in 20second increments stirring after every 20 seconds until completely smooth. Set it aside to cool at room temperature for 20 minutes. Be sure the melted white chocolate has cooled for 20 minutes so its still melted but not scorching hot which would melt the butter.
Make the frosting In a medium bowl using a handheld or stand mixer fitted with a paddle attachment beat the butter on medium speed for 1 minute. Switch the mixer to low speed and slowly add the confectioners sugar. Stir the cooled white chocolate so that it is smooth and then add it to the buttersugar mixture. Switch the mixer to medium speed and beat for 2 minutes until combined and creamy. Add the cream vanilla extract and salt. Beat for 1 minute until combined. Taste. Add 1 more Tablespoon of heavy creammilk if needed to thin out if desired. Add another pinch of salt if frosting is too sweet.
Frost the cupcakes and top with melted chocolate drizzle and chocolate sprinkles if desired. I used a Wilton 1M piping tip in the pictured cupcakes.
Cover and store leftovers in the refrigerator for up
to 45 days.