Icebox Cupcakes

By Laura77

Ingredients

• 1 batch of Chocolate Wafers
• 1 cup whipping cream
• 1 to 2 spoons of powdered sugar (adjusted to your preferred sweetness)
• A dash of your favorite flavoring or extract (I use about 1/2 teaspoon vanilla)

Details

Servings 12

Preparation

Step 1

Whip cream with a spoonful or two of powdered sugar and a dash of a flavoring of your choice, until the whipped cream holds firm peaks. Spread about two teaspoons whipped cream between each cookie, to the edges, and stack them until you reach the height you’d like. If you spread whipped cream on top of the final cookie, you will end up with a softer lid — a good thing — but I prefer the look of the brown cookie top.

Set them in the fridge at least overnight or up to a day. The cookies will soften as they set, and become cake-like.

Note: I came up with these a while ago as a way to make the icebox cake a little more single serving size. How many you’ll get depends on how many you want to stack — I use five, but the height comes up a tad short of your standard frosting-dolloped bakery cupcake. They’re decadent enough, in my opinion. Keep in mind that your cupcake will be too big for a standard sized paper liner, I just pressed the sides down a bit to make mine work. But if I knew I was making an entire batch of these, I’d make the cookie log smaller, more like 1 1/4 to 1 1/2 inches in diameter.
Makes about a dozen cupcakes, but this will vary depending on the size and thickness of your cookies, and the height of your stacks. I use five apiece.