- 4 ounces white chocolate, chopped
- 1/4 cup milk
- 4 ounces cream cheese
- 1/4 teaspoon pure vanilla extract
- In the top of a double boiler, combine the white chocolate and milk. Bring to a simmer and cook, stirring, until the chocolate is melted. Let cool to room temperature.
- In a bowl, beat the cream cheese, and vanilla. Gradually add the cooled chocolate and beat until smooth. Chill in the refrigerator for 2 hours before filling cupcakes. Use to fill the chocolate cupcakes as directed.