Thursday, 9 February 2012

Dark Chocolate Frosting

I didn't want to include too many components in my chocolate cupcake post so I'm doing a separate one for the frosting. I started with some butter and chocolate and adjusted the recipe as a went. Here is a estimate of what I used but use your own judgement based on how chocolaty and sweet you like yours.

Oh and I want to stress the fact of using unsalted butter. I've gotten so used to baking with salted butter that it didn't occur to me it might be a problem. I had to cover up the saltiness with a lot more sugar and chocolate.

2 sticks of butter
2 tbsps of espresso powder
1/4 cup of cocoa powder
1/4 cup of hot water
8 oz of dark chocolate
1 cup of icing sugar

Chop the chocolate finely and melt it in the microwave. Add the water, cocoa and espresso to the chocolate and beat until smooth. Don't worry about the chocolate seizing up. As Alton Brown put it, if you have enough liquid to dissolve the chocolate then you won't have a problem. 

Beat the butter until it turns a white color and resembles the looks and texture of whipped cream.

Add the Chocolate mixture to the whipped cream.

At first I only used 2 tbsps of cocoa powder and about 5 oz of dark chocolate. I noticed that I didn't have enough and added more. Hence the new measurements that I've given above.

Put it into a piping bag fitted with a large star tip and pipe onto the cupcakes. I just bought this star tip last week and it's probably one of my best purchases.


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