Chocolate Cupcake with White Chocolate Whipped Cream Sundae

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.