When the ingredients have fully melted and incorporated together, pour 2 to 3 tbsp at the bottom of each silicone muffin pan, or a paper lined metal cupcake pan. The amount should be below the middle line of the height of the cup.
You can make this recipe in 6 muffin/cupcake tins, or 12 mini cupcake tins.
If not using a silicone pan, make sure to line it with cupcake paper cups.
You can substitute the white chocolate for milk, dark, or semi-sweet.
Make sure the white chocolate you are using is extremely high quality. Most white chocolate chips you see at the store is not actually real chocolate since it contains less than 20% of cocoa butter in it. To be considered white chocolate, it must contain over that amount. The white chocolate baking bars often are real chocolate, so I would go for those instead. I use Callebaut, and I buy it online, it has over 28% cocoa butter, and it is an extremely high quality chocolate.