Great for cakes, cookies, cupcakes, brownies, or a “shot” on its own, for a pop of sweetness.
DARK CHOCOLATE FROSTING
1 1/2 sticks of unsalted butter, softened
2 1/2 cups confectioners’ sugar, sifted
3 ounces chocolate, melted and cooled to room temperature
1/4 to 1/2 teaspoon vanilla
pinch of salt
In the bowl of an electric mixer, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners’ sugar and beat until incorporated.
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 occasionally to scrape down the sides of the bowl.
Add milk 1 teaspoon at a time if frosting does not have a spreadable consistency.
Recipe adapted from Sprinkles Cupcakes