No-Bake Chocolate Cupcakes

In a large bowl, combine the cream, confectioners' sugar, cocoa powder, and vanilla extract. Beat until stiff using an eggbeater or an electric mixer.

Place a little bit of the whipped cream mixture on a large piece of waxed paper inside a rectangular storage container with a lid, and start assembling the cupcakes. Put a cookie on the whipped cream. Top with some more whipped cream, then continue layering until the cupcakes are as tall as you want them.

Carefully frost the entire little stack with more of the whipped cream mixture. Continue until you have enough cupcakes or you run out of the whipped cream mixture or cookies.

Cover and refrigerate for at least 6 hours, so the cookies soften and become cake-like.