This stuff is pure evil. I’m warning you now, don’t make it.
Do you know what will happen if you make this chocolate buttercream? Whatever you planned on frosting or whatnot is not going to get frosted. No ma’am. Instead, you are going to accidentally eat half the bowl of frosting from a spoon. And then you’re going to feel really sick and regretful and disappointed that most of your cupcakes look bare.
I warned you, okay?*
*Not based on a true story. Except a bit.
For the stronger willed of you, this buttercream is my go-to chocolate frosting. Brits, are you screwing up your face and saying “buttercream?” “frosting?”? We’re just talking icing here, ok. Glad I got you up to speed.
This buttercream frosting/icing is super sweet so put it with something not-so-sweet and it makes a perfect partner. Browned Butter Cupcakes are one option. Bourbon Creams would be another. A rich chocolatey cupcake like this one would be a choice vehicle too. Here I just made delicious little chocolate sandwiches with it. The stuff knows no limits. And you can freeze it. Ka-zam!
Chocolate Buttercream Frosting
- 5 oz good quality semisweet or bittersweet chocolate
- 8 tbsp butter, at room temperature
- 3 cups powdered sugar, sifted
- 2 tbsp baking cocoa, sifted
- 4-6 tbsp milk
- Melt your chocolate in a double boiler and then allow it to cool to room temperature.
- Beat in the butter until the combination is creamy as can be.
- Add your powdered sugar and baking cocoa. Make sure there are no lumps; lumps are hateful, smoothness is key.
- Slowly beat in the milk 1 tbsp at a time until you reach a smooth, spreadable consistency.
Makes enough buttercream to frost a batch of 24 cupcakes. Or 12 if you eat half of it first.