Red Velvet Cups with White Chocolate Amaretto Filling

Preheat oven to 350 F. Spray two 24-count mini muffin tins with cooking spray (recipe makes roughly 36) and set aside.

For the cups:
Prepare cake batter according to package directions. Scoop out tablespoon sized scoops of batter and roll into balls. Place balls in each muffin tin cavity. Bake for 12-15 minutes. Remove from oven. Let them stand for one minute. Using a small spoon, carefully press to make an indentation in the top of each cup. Let them cool completely.

For the frosting:
Melt white chocolate and cream in a microwave safe bowl for 1 minute. Stir. Continue to melt in 30 second intervals until completely smooth. Let cool to room temperature.

In the large bowl of a stand mixer, beat butter and 1 cup of powdered sugar until creamy. Carefully add remaining powdered sugar, alternately with liqueur on low speed until smooth and creamy. Add the room temperature white chocolate mixture and beat until until smooth. Add additional heavy cream as necessary to achieve piping consistency. Pipe frosting into each cooled cake cup.

Frosting adapted from My Recipes.