White Chocolate Cake Batter Cups

I don't like white chocolate. There...I put it out there. It's just too sweet, too creamy, harder to work with, etc. I don't mind it mixed into things like batters and frostings and cheesecakes, but straight up white chocolate? PASS.

So why did I make these, you ask? They looked fun, and easy, and everyone else seems to like white chocolate. Can't be selfish all the time!

I threw the green sprinkles on top as a little nod to the fact that it's St. Patrick's Day. I had about 3 other recipes planned this week in honor of the Irish holiday, but life got in the way, as usual. For dinner, I wanted to make my Shepherd's Pie with Stout Gravy (best ever...promise!), but instead I got busy catching up on work stuff and ate frozen pork dumplings instead. Although, last night's dinner was phenomenal, and I will share that recipe with you all soon!

These are so simple to make, I already had everything I needed other than 2 more bars of white chocolate. If you decide to make these, get good quality white chocolate, baker's chocolate works well. Ghiradelli bars just happened to be on sale last week, so I grabbed 3 (already had 1!). You can use white chocolate chips, but they just don't melt and mix the same. You won't be sorry by going higher quality with this. Also, when it says heat the chocolate in 30 second increments, do just that! White chocolate burns and dries out much faster, so shorter heating increments and a good mixing is key.

White Chocolate Cake Batter Cups
from House of Yum

1 cup white or yellow boxed cake mix
5 tbsp. butter (salted or unsalted), softened
1 tsp. vanilla
1/4 cup white sugar
2 tbsp. brown sugar
1/4 cup flour
2 tbsp. rainbow (or any color) non-pareil sprinkles
16 oz. white chocolate
1 tsp. vegetable or coconut oil

1. In the bowl of a stand mixer, mix cake mix, butter, vanilla sugars, and flour together on low until a crumbly dough forms. Add the sprinkles and mix a little more. If the dough doesn't fully come together, continue mixing it with your hands.
2. Shape the dough into small discs (using about 1/2 tablespoon of dough). I rolled them into a ball and squished them a bit. Place them on a baking sheet lined with parchment or wax paper and chill in the refrigerator for 10 minutes.
3. Break the chocolate into pieces and melt for 30 seconds in the microwave. Stir, heat for another 30 seconds. Stir and heat for another 15 seconds or so until mostly melted. Add oil and continue stirring until all is melted and smooth.
4. Using mini cupcake liners, spoon a small amount into the bottom of about 26-28 cups and spread so it's even. Place a dough disc on top and cover each with more white chocolate, smoothing over to cover the disc.
5. Place more sprinkles on top or leave them plain. Chill in the refrigerator and enjoy!