Chocolate Cupcake With White Chocolate Whipped Cream Sundae

• 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
• 1/4 cups Powdered Sugar
• 24 pieces Maraschino Cherries With Stem, To Top Each Cupcake
• 1 cup Chopped Nuts
• 6 ounces, weight Dark Chocolate Chips

1. I prepared the cupcakes as normal, following the instructions on the box.
2. To frost, melt the white chocolate in 1/4 cup of heavy cream, just till melted. It doesn't take long.
3. 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.
4. I used a pastry bag and frosted all the cakes and then topped with a cherry and dusted the nuts all over.
5. Melted the dark chocolate, put it in a Ziploc bag and snip the corner. Drizzle the melted chocolate all over the top.
6. Store the cupcakes in the refrigerator until ready to eat.

chocolate, weight, cream, powdered sugar, maraschino cherries, nuts, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-cupcake-with-white-chocolate-whipped-cream-sundae/ (may not work)