Best Ever Dark Chocolate Frosting!
A few weeks ago I got an email from Katy G. saying she’d found the best dark chocolate frosting ever in the new Martha Stewart cupcake book. She’d reduced the butter slightly since the original recipe used 4 ½ sticks, but even with the reduced amount of butter, the frosting was fabulous.
Because of Katy’s rave review, I went to Costco and bought the book. It’s my third or fourth cupcake book and definitely my new favorite because while it does have some cute decorating ideas, it’s more about good recipes and good flavor combos than just cuteness.
These cupcakes were made with Martha’s chocolate chip cupcake “cake” recipe and a reduced fat butter version of her dark chocolate frosting. They were incredible, and I hope you give the recipe a try. I’ve linked to the originals. In addition, I have typed up the reduced butter version suggested by Katy.
Chocolate Chip Cupcakes –the excellent “cake” component of the cupcake.
Chocolate Frosting (too much butter version…try if you dare)
Martha Stewart's Chocolate Chip Cupcakes with Dark Chocolate Icing
- 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 1/2 cup plus 1 tablespoon boiling water
- 2 sticks 8 oz butter
- 2 cups confectioners' sugar sifted
- 1/4 teaspoon salt
- 12 ounces best-quality semisweet chocolate melted and cooled
- 1 teaspoon vanilla extract optional
- Combine cocoa and the boiling water, stirring until cocoa has dissolved.
- With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed.
- Beat in vanilla (if using)
- Beat in the cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.