Mocha Icebox Cupcakes

makes 12 cupcakes

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup confectioner’s sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon instant coffee granules 
  • 1 9 oz. package chocolate wafer cookies
  • 12 chocolate-covered espresso beans

 

In a large bowl, beat the heavy whipping cream with a hand mixer until it starts to thicken. Add in the confectioner’s sugar, cocoa powder, and coffee granules and continue to beat until whipping cream forms firm peaks. 

Line a baking sheet with 12 cupcake wrappers. Place a chocolate wafer cookie on the bottom of each cupcake wrapper. Spread the tops of each cookie with a dollop of mocha whipped cream. Layer another cookie on top and continue with another dollop of mocha whipped cream and a layer of cookie until you have three cookies layered for each cupcake. Top the final cookie with mocha whipped cream. Place a chocolate-covered espresso bean on each icebox cupcake, cover baking sheet with plastic wrap, and refrigerate for at least 4 hours. Serve nicely chilled.