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Icebox Cupcakes Recipe & Video

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You only need a stack of chocolate wafer cookies and some lightly sweetened whipped cream to make these delicious No-Bake Icebox Cupcakes. They are a simpler version of an Icebox Cake (also known as a Refrigerator Cake). Each cupcake is made with three chocolate wafers alternating with layers of whipped cream. The cupcakes need to be chilled in the refrigerator (also known as an Icebox) for several hours or overnight. This allows time for the cream to be absorbed into the chocolate wafers, giving the cupcakes a dense, almost cake-like, texture.

This type of Icebox Cake has been around for more than half a century. It is an impressive looking cake, but it is also a large cake, so I decided to make individual Icebox Cupcakes. Each cupcake is made by simply taking three homemade chocolate wafer cookies (you may want to use more than three wafers if using the Nabisco Famous Chocolate Wafers) and layering them with whipped cream. You can scale the recipe up or down depending on how many servings you want to make. And don't feel you have to use vanilla flavored whipped cream, as you flavor the cream with instant coffee, jam, fruit purees, or even finely chopped nuts. I often like to decorate the tops of the Icebox Cupcakes with fresh berries, shaved chocolate, or chopped nuts.

Now, while you can use store bought Chocolate Wafers, I prefer homemade. I like how they are relatively low in fat, their texture is wonderfully crisp and crunchy, they have an appealing chocolate flavor, and they store very well. Homemade Chocolate Wafers use the most basic of ingredients, butter, sugar, eggs, flour, vanilla, and unsweetened cocoa powder. Once the cookie batter is made it is formed into a log shape and refrigerated until firm and this will take several hours or you can even chill it overnight. Then slice the log into thin wafers and bake until they are puffed with cracks and ripples.

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Chocolate Wafers: In a bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla extract and beat on medium high speed until light and fluffy (about one minute). Scrape down the sides and bottom of the bowl as needed. Beat in the egg white. Add the flour mixture and beat just until incorporated.

Place the batter on your counter and, using your hands, evenly form the dough into a log shape that is about 8 inches (20 cm) long. Carefully wrap the dough in parchment paper, wax paper, plastic wrap, or foil, and fold or twist the ends. Try not to flatten the log. Refrigerate until firm. This will take several hours or you can even chill it overnight. You can also freeze the log for about one month.

Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

Place the cookie log on a cutting board and, using a sharp knife, slice the log into about 1/4 inch (.6 cm) thick wafers. Place the wafers on the baking sheet spacing, about 2 inches (5 cm) apart. Bake for approximately 10 - 12 minutes or until the the cookies puff and the tops of the cookies have cracks (ripples). Remove from oven and place on a wire rack. Let the cookies cool on the baking sheet for about 5 minutes before removing to a wire rack to cool completely. Can be stored in an airtight container, at room temperature, for about 10 days. They can also be frozen. Makes about 30 Chocolate Wafers.

Icebox Cupcakes: In the bowl of your electric stand mixer, fitted with the whisk attachment, (or with a hand mixer or by hand with a wire whisk) beat the cream with the sugar and vanilla until firm peaks form. Take one chocolate wafer and spread a scant tablespoon of whipped cream over the top of the cookie. Cover with another cookie, then another layer of cream, another cookie, and a final layer of cream. Cover and place in the refrigerator for several hours or overnight. If desired, decorate with shaved chocolate or fresh berries.

Makes 10 Icebox Cupcakes.

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Chocolate Wafers:

1 cup (130 grams) all purpose flour

1/2 cup (50 grams) unsweetened cocoa powder (regular or Dutch-processed)

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (1 gram) salt

6 tablespoons (85 grams) unsalted butter, at room temperature

2/3 cup (140 grams) light brown sugar, firmly packed

1/2 cup (100 grams) white granulated sugar

1 teaspoon (4 grams) pure vanilla extract

1 large egg white (30 grams), at room temperature

Cream Filling:

1 1/2 cup (360 ml/grams) cold heavy whipping cream (35-40% butterfat content)

3 tablespoon (45 grams) granulated white sugar (or to taste)

1/4 teaspoon (1 gram) pure vanilla extract

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