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Preheat the oven to 350 degrees F. Line mini cupcake pans with paper liners (for a total of 36 mini cupcakes).
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For the mimosa orange cupcake: In a medium bowl, combine the flour, baking powder and salt.
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Set aside.
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Using a stand mixer with the paddle attachment, cream the butter and sugar on medium speed.
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Mix in the egg.
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In two parts, alternate adding the milk with the dry ingredients.
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Add the vanilla and beat until well blended.
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Fold in the champagne and orange zest and juice.
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For the white chocolate cheesecake: Mix together the cream cheese, sugar, vanilla and egg in a stand mixer with the whisk attachment until fluffy and smooth, about 3 minutes.
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In a double boiler, melt the white baking chocolate.
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Mix into the cheesecake batter until combined.
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Layer the cupcake liners with the mimosa orange cupcake batter first.
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Add 2 white chocolate chips to each, and then top with a layer of the white chocolate cheesecake batter.
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Fill the liners with both batters about three-quarters full because the cupcakes will rise.
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(Depending on your layering technique, you may have more of one batter than the other.
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You can always make straight cupcakes or cheesecakes with the extra batter.)
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Bake about 18 minutes.
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Set aside to cool completely.
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For the champagne buttercream frosting: Beat the butter in a stand mixer until light and fluffy.
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Add the confectioners' sugar 1 cup at a time, beating after each addition.
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Add the champagne, vanilla and salt and beat until creamy.
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Put the frosting in a piping bag and frost the cooled cupcakes generously.
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Cook Notes: Don't overdo the champagne, which could cause runny batter and the frosting to break apart.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
