The Pioneer Woman Tasty Kitchen
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Chocolate Cupcake with White Chocolate Whipped Cream Sundae

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Level: Easy

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Description

Sundae cupcakes.

Ingredients

  • 1 box (about 18 Oz.) Chocolate Cake Mix
  • 8 ounces, weight (2 4-ounce Bars) White Chocolate Baking Bar
  • 3 cups Heavy Whipping Cream, Divided
  • ¼ cups Powdered Sugar
  • 24 pieces Maraschino Cherries With Stem, To Top Each Cupcake
  • 1 cup Chopped Nuts
  • 6 ounces, weight Dark Chocolate Chips

Preparation

I prepared the cupcakes as normal, following the instructions on the box.

To frost, melt the white chocolate in 1/4 cup of heavy cream, just till melted. It doesn’t take long.

Place remaining whipping cream in a mixer and mix with powdered sugar. When the melted chocolate is cooled, pour into whipped cream bowl and beat until you have stiff peaks.

I used a pastry bag and frosted all the cakes and then topped with a cherry and dusted the nuts all over.

Melted the dark chocolate, put it in a Ziploc bag and snip the corner. Drizzle the melted chocolate all over the top.

Store the cupcakes in the refrigerator until ready to eat.

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