Chocolate Wafer Icebox Cupcake's

There isn't a single grocery store in Utah that carries a chocolate wafer cookie. They sell many variations of chocolate wafers (like Oreo's), but you can't find yourself any plain chocolate wafers. Sure, cinnamon and ginger flavored wafers are readily abundant, but why not Chocolate? I could have bought a 4 pack of Nabisco Chocolate Wafers online for nearly $50. . . . .

$12 per 9 oz. box? ummm, no thanks.

My friends, that's when my dedication to baked goods and persistence to all things unhealthy pays off big for you and me. I found this recipe and video here and then used the idea from here to turn it into a cupcake. Delicious! Amazing! My family now think's I'm a rock-star!

I made these little treats for our back to school feast and they were the perfect
balance of whimsical and seriously good.

1 cup flour
1/2 cup unsweetened Cocoa Powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, at room temperature
3 tablespoons margarine at room temperature
2/3 cup packed light brown sugar
1/2 cup white granulated sugar
1 teaspoon pure vanilla extract
1 large egg white

In a bowl, sift the flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of your electric mixer, beat the butter and margarine until well blended. Add the sugars and vanilla extract and beat on high speed for about one minute. Scrape down the sides of the bowl. Beat in the egg white. Add the flour mixture and beat just until incorporated.

Place the dough on your counter and, using your hands, evenly form the dough into a log shape that is about 9 inches long. Carefully wrap the dough in aluminum foil, or wax paper, 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.

Preheat the oven to 350 degrees and place the oven rack in the center of the oven.
Using a sharp knife, slice (don't saw, with the knife, just cut straight down) the log into a about 1/4 inch thick
wafers. Place the wafers on the baking sheet spacing, about 1 inch apart. bake for approximately 10-12 minutes or until the cookies puff and the tops of the cookies have ripples. Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before removing onto 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 36 cookies.

{ Fair warning, the wafers on their own are very crisp. Like a chocolate graham cracker. But that's also the cool thing about them, because they have the ability to absorb what's around them and become soft and cake-like. That's why I recommend using the wafers to make the cup-cake's, or dunk them in some milk, or crush up the crumbs to make your own chocolate-crumb-pie crust. The chocolaty possibilities are endless people. }

If you're making these into cup-cakes:

Take 1 cup of Whipped Cream; Save your cool whip for something else. This recipe calls for real whipped cream. (If you're making your own, take the whipping cream and beat it with an electric mixer until it forms stiff peaks. Don't beat too long or you'll just make butter. Sweeten it with 1-2 Tablespoon's powdered sugar and a teaspoon of vanilla.)

Put one cookie at the center of a cup-cake liner. You may have to smash it slightly to be able to fit the
cookie. Spread one teaspoon of whipping cream onto one cookie. then top with another cookie and repeat. Make them as high as you want (I stacked 4 and it was plenty high). Refrigerate for 8-24
hours covered so that they can become soft and cake-like. Enjoy!

Next up on my to-do list? Make a full on ice-box cake for the hub's birthday in two days.