Egg-Free White Chocolate Cupcakes - Recipe

For the cupcakes:
1 cup unsalted butter, softened
14 oz. can condensed milk
2 cups self-rising flour
1 cup cocoa powder
2 tsp. baking powder
1/2 cup white chocolate chips
1 tsp. vanilla extract
1 1/2 cups regular cola (coke, pepsi, or vanilla cola will work well)

1. Preheat the oven to 350F. In a medium bowl, cream the butter with an electric mixer on low-medium speed for 2-3 minutes. Add the condensed milk and beat until well combined. Add the flour, cocoa powder, and baking powder into the butter/milk mixture. Beat until just combined. Stir in the white chocolate chips, vanilla and cola with a whisk until well combined.  Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove from the oven and cool for 5 minutes. Remove cupcakes from muffin pan and cool on a wire rack for an additional 25 minutes.

For the frosting:

1/2 cup white chocolate chips

1 cup (from 2 cup container) ready made vanilla frosting

2.  In a medium bowl, microwave white chocolate chips for 30 seconds then stir. Heat in additional 15 second bursts, stirring in between intervals, until melted. Stir in vanilla frosting, and blend until well combined. Frost each cupcake with a spatula or piping bag (do this quickly because the frosting will be very hard to work with once the white chocolate cools and re-hardens). 

Makes approximately 12 cupcakes