|Nutritional Guidelines (per serving)|
|Servings: 12 cupcakes (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||24%|
|Saturated Fat 12g||59%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||6%|
|*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 recipe was inspired by another no-bake dessert. In the summer, when you don't have an oven, or if you don't feel like baking, you can have a cupcake. Get your kids to help; they'll love these.
Here's a tip: 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. Learning that can save you a lot of time searching for this specialty ingredient.
This recipe makes about 12 little cupcakes. They do taste like real baked cupcakes, but they are even better. You can change the flavoring of the whipped cream if you'd like. Add some peanut butter or make it vanilla. Enjoy every bite.
- 2 cups heavy whipping cream
- 2/3 cup sugar (powdered)
- 1/4 cup cocoa powder
- 1 teaspoon vanilla
- 1–2 packages plain chocolate wafer cookies
In a large bowl, combine the cream, powdered sugar, cocoa powder, and vanilla. 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 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.