Best Dark Chocolate Frosting From Sprinklesthe Original Cupcake Bakery Recipes

Dark Chocolate Frosting image

Provided by Martha Stewart

Time 30m

Yield Makes about 5 cups

Number Of Ingredients 6

1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons boiling water
1 1/2 cups (3 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar, sifted
Pinch of kosher salt
1 pound best-quality semisweet chocolate, melted and cooled

Steps:

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 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.

Dark Chocolate Frosting ( From Sprinkles/The Original Cupcake Bakery) image

Provided by Michelle Antonacci

Categories Chocolate

Number Of Ingredients 5

1 1/2 stick unsalted butter, firm but not cold
pinch of salt
2 1/2 c confectioners' sugar, sifted
1/4 tsp vanilla
3 oz bittersweet chocolate, melted and cooled to room temperature ( i used semisweet)

Steps:

1. In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt of medium speed until light and fluffy, 2 minutes. Reduce the speed to low, gradually add the confectioners sugar and beat until encorporated. Add the vanilla and beat until smooth and creamy. stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occcasionally to scrape down the sides of the bowl. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add milk, 1 T at a time if frosting does not have spreadable consistency.