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
- 12 ounces best-quality semisweet chocolate, chopped (Trader Joe's Pound Plus Bar)
- ½ cup plus 1 tablespoon unsweetened Dutch-process cocoa powder, sifted (55-60 grams)
- ½ cup plus 1 tablespoon boiling water (128 grams)
- 2 sticks unsalted butter (228 grms)
- 2 cups confectioners' sugar (240 grams)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract optional
Instructions
- Melt the chocolate in a double boiler or in the microwave. Remove from heat and let cool.
- 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 softened butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Gradually 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.