Page 388 - Cupcakes

2. Pour the cream into the chilled bowl and beat with the electric mixer on high

speed until the cream has thickened, 1H minutes. Stop the machine and add the
sugar and cocoa powder. Beat the cream on high speed until stiff peaks form, 1
to 2 minutes more. Fold in the crème de cacao or vanilla. Place the bowl in the
refrigerator.

3. Place a wafer in each liner, cover with 2 teaspoons chocolate whipped cream,
then add another wafer, another 2 teaspoons whipped cream, another wafer,

another 2 teaspoons whipped cream, and finally a last wafer, pressing down on
the top wafer with your fingertips so that it aligns with the top of the paper liner.
Cover the pan with plastic wrap and place it in the refrigerator at least 4 hours,
or preferably overnight.

the Cupcake Doctor says...

I used Barbara’s Bakery Organic Chocolate Graham Crackers in this recipe.
They fit the cupcake pan cups perfectly. If you use Nabisco’s Famous
Chocolate Wafers, you’ll have to break them in half and overlap the halves
slightly. Omit the cocoa powder, if desired, and add the liqueur of your
choice instead of the crème de cacao. A great do-ahead dessert, this recipe is
easy to double for a crowd.

4. To serve, remove the pan from the refrigerator. Place a dinner knife
underneath the liners and lift up the cupcakes, placing them on serving plates or
a platter. Flip the cupcakes upside down and remove the paper liner so that the
bottom wafer cookie is now on top. Spoon a little chocolate sauce or syrup over
the cupcakes and serve.

Store these cupcakes in the pan, covered in plastic wrap, in the refrigerator for
up to 3 days.