Martha Stewart's Chocolate Chip Cupcakes with Dark Chocolate Icing
Katy's Version of Martha Stewart's Dark Chocolate Icing
Servings 24
Cost 5
Ingredients
- ½ cup plus 1 tablespoon unsweetened Dutch-process cocoa powder, sifted
- ½ cup plus 1 tablespoon boiling water
- 2 sticks unsalted butter (228 grms)
- 2 cups confectioners' sugar (240 grams)
- ¼ teaspoon salt
- 12 ounces best-quality semisweet chocolate melted and cooled
- 1 teaspoon vanilla extract optional
Instructions
- Combine cocoa and the boiling water, stirring until cocoa has dissolved. Set aside and let cool.
- 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.
