Slice the watermelon into rounds about 2 cm thick.

Using a small circle cutter, cut out cupcake sized circles of melon and set aside. You'll need two circles for each cupcake, so work in multiples of two. If making in advance, pop the watermelon circles into an airtight box and store in the fridge until ready to use.

When you're ready to serve, whisk the cream until the cream forms thick peaks and is thick and fluffy.

Working quickly, spoon the cream into a piping bag with a decorative tip of your choice.  If you pop the piping bag into a tall glass first you'll probably find it easier to fill.

To build each cupcake, start by placing a circle of watermelon into a cupcake case.  Pipe a swirl of cream onto the watermelon and place a second circle of melon on top.  Pipe another swirl of cream on top and decorate with blueberries, dark chocolate chips or another topping of your choice (chopped nuts or sprinkles would also work well).

Repeat until you have used up all of your circles of watermelon and serve immediately.