Add cream cheese and heavy cream to a large bowl and beat with anelectric mixer until light and fluffy, approximately 2-3 minutes.
Scoop whipped cream cheese mixture into a pastry bag fitted with a tip.Pipe cream cheese into the bottom of each cup until about ¼ full, being sure tofill in the corners. Then add a layer of the chopped smoked salmon and oneteaspoon of the drained capers.
Repeat this process one more time and thenconclude with a final layer of whipped cream cheese and one teaspoon of caperson top. Garnish each cup with a couple chives and serve immediately. Enjoy!