Whisk together the butter, cream cheese, jam and flavorings. Once mixture is combined and smooth, begin adding in powdered sugar 1/2 cup at a time. Whisk until smooth before adding more, until it's completely incorporated. Refrigerate at least 1 hour, until flavors combine and mixture is chilled.
Line a mini muffin pan with mini cupcake liners. I like to use the foil ones for this dessert because I think they're easier to remove once the chocolate is set.
Melt 1 cup of the white chocolate slowly in the microwave. I put mine in a glass measuring cup and microwaved it for 1 minute. Stir gently. Let chocolate sit for another 1-2 minutes. Stir gently again, until it's all melted. (You don't want to overcook or scorch the chocolate! Go slow and let the heat from the glass dish melt it the remainder of the way.)
While chocolate is melting, scoop out 24 one-teaspoon sized scoops of filling and roll them into balls. Set aside. (I used my hands and just put a tiny bit of butter on them beforehand so that the filling wouldn't stick to my hands so much.)
Pour about 1 TBSP of chocolate into each cup. Once you've filled all 24 cups, place 1 ball of filling onto the center of each cup. Chocolate should have begun to set, but not be fully set, making the filling sink just a bit into it.
Melt the remaining chocolate 1 cup at a time. Once it's melted, pour it in to fill up the cups until nearly full. Sprinkle on some dusting sugar or fun sprinkles. Let sit in a cool room until set. Enjoy!
Our family is split in regards to how we enjoy these Butter Cups- some like them with less white chocolate (thinner layers on top and bottom) and others like it with more. The photos feature the candies with 3 cups of chocolate used. If you want to use less, just make the layers of chocolate thinner, pressing the buttercream filling layer in to spread it out a bit before adding the top layer.