Icebox Cupcakes Recipe & Video

You only need a stack of Chocolate Wafer Cookies and some whipped cream to make these delicious No-Bake Icebox Cupcakes. Each cupcake is made by simply alternating Chocolate Wafers with whipped cream. But you have to plan ahead as you can't eat these cupcakes right away. They must be chilled in the refrigerator for at least 24 hours. This allows time for the whipped cream to soften the crisp and crunchy Chocolate Wafers.

Icebox Cupcakes are a simpler version of an Icebox Cake (also known as a Refrigerator Cake). You can scale this recipe up or down depending on how many cupcakes you want to make.

If you are in a rush you can use store bought Chocolate Wafers to make these cupcakes. But I encourage you to try the recipe for homemade Chocolate Wafers. They are delicious. And 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. You might want to put a few aside to nibble on with a tall glass of cold milk.

For the whipped cream I have used a vanilla flavored whipped cream. However, you could flavor the cream with instant coffee, jam, fruit purees, crushed freeze dried fruit, or even finely chopped nuts. And you can decorate the tops of the Icebox Cupcakes with fresh berries, shaved chocolate, candy sprinkles, chocolate sprinkles, or chopped nuts.


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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 until well combined. Add the flour mixture and beat just until incorporated.

Place the batter on your counter and, using your hands, roll into a log shape that is about 8 inches (20 cm) long. Carefully wrap the log 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 chilled 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 or pipe (I used an Ateco #846 star tip) a generous 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 about 24 hours or until the chocolate wafers are soft. If desired, decorate with shaved chocolate, candy sprinkles, 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 (135 grams) firmly packed light brown sugar

1/2 cup (100 grams) granulated white 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 (optional)