Red Velvet Cupcakes With White Chocolate Peppermint Cream Cheese Frosting

paper liners for cupcake pans (2½ –inch size)

package (18.25 ounces) plain German chocolate cake mix

package (3.4 ounces) vanilla instant pudding mix

sour cream (see Note)

water

vegetable oil

bottle (1 ounce) red food coloring

large eggs

miniature semisweet chocolate chips

white chocolate, coarsely chopped

(half an 8-ounce package) reduced-fat cream cheese, at room temperature

butter, at room temperature

peppermint extract

to 2½ cups confectioners sugar, sifted