Ice Cream Cupcakes with Whipped Cream
Cut chocolate cake into 4 slices each about 1.5 cm (approximately ½ inch) thick and cut out circles with a cookie cutter, each about 5 cm (approximately 2 inches) diameter.
Place cake circles into paper baking cups and place 1 scoop of ice cream over each and pipe whipped cream over ice cream.
Sprinkle with sugar pearls and garnish with chocolate shavings. Freeze for at least 2 hours, until just before serving.