Decadent Strawberry Shortcake Chocolate Muffins
|Heavy whipping cream||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla ice cream scoops||6 Small|
|Belgian liquor||1⁄2 Cup (8 tbs)|
|Confectioners sugar||1 Tablespoon|
1. Beat cream with sugar in an electric mixer until stiff peaks form. Refrigerate until ready to use.
2. Remove stems from strawberries and cut in quarters.
3. Cut the tops off the muffins and set aside.
4. Scoop out a small amount from the center of each