Tips for success: 1. If you use white chocolate, you must freeze and serve the candies frozen. The white chocolate is not firm enough otherwise. 2. White chocolate chips don't work as well as using chopped white chocolate bars (solid white chocolate contains cocoa butter, as opposed to the oil that chips contain). 3. If your cupcake liners are thin, use a double layer for each candy so the sides don't collapse or become wonky when filled. 4. A note about cupcake liners: Use 2-by-1 1/4-inch (which hold about 1 1/2 ounces) or 1-inch (hold about 3/4-ounce) for this recipe. Or use a mixture of both!