Page 387 - Cupcakes

CHOCOLATE-CHOCOLATE ICEBOX CUPCAKES

• • • • •

The idea for a miniature version of the well-known refrigerated dessert of
whipped cream and dark chocolate wafer cookies had been on my mind since I
first looked seriously at a cupcake pan. What better way to house a single
serving? Sometimes those legendary wafer cookies are difficult to find, but I
came up with a substitute from the health food section—a chocolate graham
cracker wafer, not as dark as the Nabisco cookie but chocolate, nevertheless, and
just the same size as a cupcake. After a stay in the refrigerator, the cookie

absorbs the liquid from the whipped cream and becomes soft and more cakelike
in texture.

MAKES 12 CUPCAKES (2½ INCHES EACH)

PREPARATION TIME: 20 MINUTES
CHILLING TIME: AT LEAST 4 HOURS, PREFERABLY
OVERNIGHT

12 paper liners for cupcake pans (2½-inch size)

1 cup heavy (whipping) cream
1 tablespoon confectioners’ sugar, or to taste

1 tablespoon unsweetened cocoa powder
1 tablespoon crème de cacao or 1 teaspoon pure vanilla extract
48 chocolate wafer cookies, trimmed if necessary (see “the Cupcake Doctor
says”)

½ cup chocolate sauce or syrup of your choice

1. Place the cupcake liners in the cupcake cups. Place a clean, mediumsize
mixing bowl and electric mixer beaters in the freezer for 1 minute.