Mini Red Velvet Cupcakes with White Mousse and Peppermint Bark

Ingredients

• 1 11-ounce bag Ghirardelli Classic White Baking Chips
• 1 cup whipping cream
• 3 ounces cream cheese, softened and cut up
• 1 cup all-purpose flour
• 1 tablespoon Ghirardelli Unsweetened Cocoa
• 1⁄4 teaspoon salt
• 1⁄4 cup unsalted butter, softened
• 3⁄4 cup granulated sugar
• 1 egg
• 2 teaspoons red food coloring
• 1⁄2 teaspoon vanilla extract
• 1⁄2 cup buttermilk
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon vinegar
• 18 Ghirardelli Peppermint Bark SQUARES