Chocolate Icebox Cupcakes are a dreamy dessert that combines rich chocolate flavor, velvety cream, and the convenience of a no-bake recipe.
Perfect for hot days or when you need an effortless treat, these cupcakes require just a handful of ingredients and some chill time in the fridge. The best part? They look elegant and taste like you spent hours in the kitchen!
Decadent Chocolate Icebox Cupcakes
ChocolateIcebox Cupcakes are a dreamy dessert that combines rich chocolate flavor,velvety cream, and the convenience of a no-bake recipe.
Ingredients
For the Cupcakes:
- 1 cup 240ml heavy whipping cream
- 3 tablespoons powdered sugar or to taste
- 1 teaspoon vanilla extract
- 24 chocolate wafer cookies about 2 per cupcake
For the Ganache Topping (Optional but Recommended):
- 4 oz 120g semisweet or bittersweet chocolate, chopped
- ½ cup 120ml heavy cream
- 1 tablespoon unsalted butter optional, for extra shine
Optional Garnishes:
- Chocolate shavings
- Fresh berries strawberries or raspberries work well
- Crushed nuts or sprinkles
Instructions
Prepare the Whipped Cream Filling
- In a large mixing bowl, pour the heavy whipping cream.
- Add powdered sugar and vanilla extract to the cream.
- Using a hand mixer or stand mixer, beat the cream on medium-high speed until soft peaks form. (Soft peaks are when the cream holds its shape but the tip of the peak gently folds over when lifted.)
- Be careful not to overwhip, as it can turn into butter.
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Assemble the Cupcakes
- Line a standard 12-cup muffin tin with cupcake liners for easy removal.
- Place one chocolate wafer cookie at the bottom of each liner.
- Spoon or pipe a dollop of whipped cream (about 1–2 tablespoons) over the cookie.
- Add another chocolate wafer cookie on top of the cream and gently press down to flatten slightly.
- Repeat the process, layering cream and cookies, until you have three layers in total, ending with whipped cream on top.
- Smooth the top layer of cream for a neat finish.
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Make the Ganache Topping (Optional)
- Place the chopped chocolate in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not let it boil).
- Pour the hot cream over the chocolate and let it sit for 2–3 minutes to melt the chocolate.
- Add the butter (if using), then whisk the mixture until smooth and glossy.
- Allow the ganache to cool slightly before using so it thickens but is still pourable.
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Decorate the Cupcakes
- Spoon or drizzle the ganache over the top layer of whipped cream. Use the back of a spoon to spread it evenly.
- Add your desired garnishes, such as chocolate shavings, fresh berries, or sprinkles.
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Chill the Cupcakes
- Cover the muffin tin with plastic wrap or aluminum foil.
- Place it in the refrigerator for at least 4 hours, or preferably overnight. This step is crucial as the cookies need time to soften and meld with the cream, creating a cake-like texture.
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Serve and Enjoy
- Remove the cupcake liners carefully, if desired, for a cleaner presentation.
- Place the cupcakes on a serving platter and serve chilled.
- Watch as everyone marvels at these stunning, no-bake delights!
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Notes
Tips for Perfect Chocolate Icebox Cupcakes
- Cookie Options: Classic chocolate wafer cookies work best, but you can use thin Oreos or graham crackers for a twist.
- Whipped Cream Variations: Add a tablespoon of cocoa powder to the whipped cream for an extra chocolatey flavor.
- Make Ahead: These cupcakes taste even better the next day, making them a great make-ahead dessert.
- Storage: Store in an airtight container in the fridge for up to 3 days.
- No Oven Required: Perfect for hot days or when you want a no-fuss dessert.
- Elegant Yet Simple: They look fancy enough for a party but are incredibly easy to make.
- Customizable: From different cookies to flavored creams, you can make them your own.
