No-Bake Chocolate Cupcakes

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 12/16/21
Chocolate Cupcakes
madisonwi / Getty Images
Prep: 25 mins
Cook: 0 mins
Refrigerate: 6 hrs
Total: 6 hrs 25 mins
Servings: 12 servings
Nutrition Facts (per serving)
351 Calories
21g Fat
39g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 351
% Daily Value*
Total Fat 21g 26%
Saturated Fat 11g 55%
Cholesterol 46mg 15%
Sodium 258mg 11%
Total Carbohydrate 39g 14%
Dietary Fiber 2g 6%
Total Sugars 23g
Protein 4g
Vitamin C 0mg 1%
Calcium 39mg 3%
Iron 2mg 13%
Potassium 128mg 3%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

Steps to Make It

  1. In a large bowl, combine the cream, confectioners' sugar, cocoa powder, and vanilla extract. Beat until stiff using an eggbeater or an electric mixer.

  2. 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.

  3. 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.

  4. Cover and refrigerate for at least 6 hours, so the cookies soften and become cake-like.

Tips

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.

Variations

  • 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.