How pretty are these cupcakes? I made these for a co-workers birthday tomorrow. She said each year for her birthday her mom makes her a homemade 4-layer chocolate cake, with raspberry preserves between each layer, iced with real whip cream and topped with fresh raspberries. I wanted to make something similar in a cupcake form and thought Smitten Kitchen's icebox cupcakes would be a great substitute. So I can't take much credit for the recipe, just adding the raspberry on top. I have made an icebox cake before and the cupcakes are just as easy. Especially now that I have established Heinen's as a reliable source for Nabisco's chocolate wafer cookies.
Once you have the chocolate wafer cookies, these are as simple as whipping some heavy cream with a teaspoon of sugar and a few drops of vanilla extract until the cream stiffens enough to form peaks. Then just layer the cookies with the whip cream, top with a raspberry, place in a cupcake tin and refrigerate over night. It doesn't get much easier than that. The cookies soften to form a cake-like consistency, no baking required!