Gingerbread White Chocolate Cupcakes

Directions

1. 1
   Preheat oven to 350F. 
2. 2
   Place the egg whites and sugar in the metal bowl of a stand mixer and set over a small pot of simmering water (the bowl should not touch the water).
3. 3
   Line cupcake pans with 24 baking cups.
4. 4
   Heat, stirring occasionally, until mixture is 160F or hot to the touch.
5. 5
   Using a stand mixer with the paddle attachment beat together the oil, sugar, eggs, and molasses until fully combined. 
6. 6
   Transfer bowl to stand mixer and beat on high speed with a whisk attachment to medium stiff peaks, about 8 minutes.
7. 7
   In a small bowl mix together the baking soda and hot water. 
8. 8
   Reduce mixer speed to medium low and add butter a tablespoon at a time, letting it incorporate into the meringue for few moments before adding more.
9. 9
   Add to the molasses mixture and mix for another 30 seconds. 
10. 10
    Add vanilla extract, melted white chocolate, and salt and beat on high for 1-2 minutes until smooth and creamy.
11. 11
    Sift together the flour, salt, and gingerbread spice.
12. 12
    Pipe frosting onto cupcakes. I used a star tip.
13. 13
    Add to the mixer and beat on low until fully combined. 
14. 14
    Add festive sprinkles. I used these.
15. 15
    Add the 1 cup boiling water, quickly turning the mixture to high for 3 minutes. 
16. 16
    Refrigerate the batter overnight. Yes, you must do this. 
17. 17
    Scoop the batter into the prepared baking cups, filling them 2/3 of the way up. 
18. 18
    Bake for 20-25 minutes.
19. 19
    Remove cupcakes from oven to cool while you make the frosting.