Cupcake Mission Accomplished

Today I tried out a few new frosting recipes. Out of the three I sampled, this one was the best.


Cupcake Mission Accomplished
Prep time
Cook time
Total time
Fluffy Truffle Frosting
Serves: 12
  • 8 ounces good quality semi-sweet chocolate, chopped
  • 6-8 ounces of heavy cream
  • 1/4 cup dark corn syrup
  • 8 tablespoons butter, softened
  • 1-3 cups sifted confectioners sugar
  • 1-2 teaspoon vanilla
  1. Place chocolate in bowl of stand mixer. Pour heavy cream in a glass measuring cup and microwave 1 minute or just until it begins to boil. Slowly pour hot cream over chocolate and stir to melt. Allow mixture to cool down to room temperature. This should take at least an hour.
  2. Stir corn syrup and butter into cooled chocolate mixture. Add half of the confectioner's sugar and beat for 1 minute. Add remaining sugar and beat on high for 3-5 minutes. At this point, your mixture should fluff up and lighten. If it does not, which happens often, place the whole bowl in the freezer for about 10-15 minutes. Return the cold bowl to the mixer stand and beat. Beat in vanilla and any additional flavoring you feel it might need.

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  1. Gigi says

    OMG…that cupcake looks soooo good! You achieved the perfect cake to frosting ratio. Do you think Fuzz could make me an honorary kindergartener so I can have one?

  2. jan says

    I could put those sprinkles on broccoli and my grandkids would love it. These look like my favorite cupcakes!

  3. cookiemonster says

    Yum yum….so, did the kids like them?

    There are some on the Martha website called Hi-Hat….take a look…they look scrumpcious!!

  4. Robyn says

    Wow. Those look great. In fact I’m seriously considering transfering my girls out of their nutrition Nazi school and into cupcake heaven. YUM!

  5. Anna says

    Thanks for all the cupcake comments!

    They went over well. The kids did notice that the frosting was from scratch because they made comments like “Is this vanilla? Because this doesn’t taste like vanilla!” and “This tastes like chocolate milk.” But they liked them.

  6. Pat says

    I don’t think I’ve ever seen a cupcake that had frosting taller than the cake itself! Anna, I wish you were my mom! 🙂

  7. Terri says

    I thought it was the angle of the picture that had it looking like so much frosting! They look yummy and I’m glad the kids liked them!

  8. LynneL says

    Anna, I’m completely with you on the homemade issue. I could NEVER bring myself to purchase cupcakes in the grocery store. There’s nothing wrong with a box either! Another good option is sugar cookies on a stick – they’re less messy and still fun!

  9. carole says

    Here’s a trick to doctor boxed cake mix:

    Replace some, or all, of the water with an equal amount of liquid, nondairy creamer, any flavor.

    If using a nut flavor, i.e. hazelnut, you could also add some nuts.

  10. Anna says

    Lynne, I love the sugar cookies on stick idea! Maybe for another event…

    Carole, thanks for the tip.

    Joe, I’ll mail you a cupcake.

    Carole, yes I did use a tip.

  11. smash says

    Anna, these look great. I would love to try them. Do you think this would work with a hand-held mixer?

  12. Anna says

    Smash, you could use a hand-held, but you will have to stand there for a while and beat on high. It might take a little longer, but you can do it. You might want to chill your melted chocolate/cream mixture for a bit before you start beating it.

  13. Natalie says

    They Look Gorgeous! I Have a weakness for fluffy frosting on any cake and these looks Scrumpcious! Ive deided i may make one, not that it will be look anyway near as yummy as yours! Hopefully they taste as yummy, ill have to wait!

  14. says

    Yes, you can make it ahead of time. Make as directed, but keep the icing refrigerated in the stand mixer bowl (covered) until you are ready to ice whatever you’re icing. Take it out of the refrigerator about 30 minutes before hand to come to room temperature, then whip with the whipping attachment of the stand mixer.

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