|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 2g||6%|
|Total Sugars 23g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This no bake cupcake recipe was inspired by another no-bake dessert, the chocolate icebox pie. In the summer, when you don't have an oven, or if you don't feel like baking, you can still have a cupcake. Get your kids to help; they'll love these.
The cupcakes come together by layering chocolate wafer cookies along with heavy cream that's been whipped with confectioners' sugar, cocoa powder, and vanilla extract. The cupcakes are formed by creating alternating layers of the wafer cookies and cocoa-infused whipped cream. They're then refrigerated so the cookies soften and the flavors meld.
This recipe for easy no bake cupcakes yields about 12 little cupcakes. They do taste like real baked cupcakes. You can change the flavoring of the whipped cream if you'd like. Add some peanut butter or add 1/2 teaspoon of almond extract to it. Enjoy every bite.
2 cups heavy whipping cream
2/3 cup confectioners' sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
1 to 2 (9-ounce) packages plain chocolate wafer cookies
Steps to Make It
In a large bowl, combine the cream, confectioners' sugar, cocoa powder, and vanilla extract. Beat until stiff using an eggbeater or an electric mixer.
Place a little bit of the whipped cream mixture on a large piece of waxed paper inside a rectangular storage container with a lid, and start assembling the cupcakes. Put a cookie on the whipped cream. Top with some more whipped cream, then continue layering until the cupcakes are as tall as you want them.
Carefully frost the entire little stack with more of the whipped cream mixture. Continue until you have enough cupcakes or you run out of the whipped cream mixture or cookies.
Cover and refrigerate for at least 6 hours, so the cookies soften and become cake-like.
The plain chocolate wafer cookies you want for this recipe are usually found in the baking aisle near the pre-made pie crusts, not in the cookie aisle, because they're so frequently used in baking. This can save you a lot of time searching for this specialty ingredient, which can otherwise be tough to find.
If for some reason you can't find chocolate wafer cookies, you can always make them from scratch.
- Chocolate is a favorite go-to flavor for many, but you can vary the frosting taste by adding 1/4 cup of smooth peanut butter to the whipped cream mixture, along with (or instead of) the cocoa powder.
- Make this a vanilla cupcake with chocolate frosting by using vanilla wafers instead of chocolate ones.
- Use mint extract instead of the vanilla extract for a chocolate mint cupcake. Add a dash of green food coloring to the whipped cream mixture, if desired.
How to Store and Freeze No-Bake Chocolate Cupcakes
These cupcakes should be refrigerated for best results and will keep for 2 to 3 days in an airtight container. You can freeze them for a couple of months, but because they're not made with a typical cupcake batter, the texture might not be what you're expecting.