How to Make It

1. Unwrap the cupcakes and remove the paper liners.
2. Scrape any cake crumbs from the liners into a small bowl and reserve for the topping.
3. Crumble the cupcakes finely in a large bowl.
4. Add the melted, cooled butter and mix thoroughly.
5. Divide the buttery crumbs into two equal portions.
6. Pour the chilled all-purpose cream into a separate mixing bowl.
7. Whip until fluffy and noticeably increased in volume.
8. Gradually add the sugar while beating, then continue until incorporated.
9. Gently fold in the grated cheese.
10. Press one portion of the buttery crumbs evenly into the bottom of a freezer-safe container.
11. Spread the whipped cream mixture over the crumb base.
12. Scatter the remaining buttery crumbs and reserved cake crumbs evenly over the filling.
13. Cover tightly and freeze for at least 6 hours, or until firm.
14. Let soften briefly if needed, then cut into portions and serve with additional grated cheese, if desired.