Prep 5 mins
Cook 0 mins
This is my own recipe for the best chocolate frosting. Using melted chocolate instead of cocoa powder makes this frosting creamy, smooth, and irrisistable. I like to frost cupcakes with this yummy frosting.
- 118.29 ml butter, softened
- 56.69 g unsweetened chocolate, melted and cooled
- 473.18 ml powdered sugar
- 29.58 ml milk
- 4.92 ml vanilla extract
- In a medium mixing bowl with an electric mixer on medium speed cream butter and chocolate until smooth.
- On low speed gradually add powdered sugar alternating with milk, adding more if needed, until at desired consistency. Add vanilla and beat until smooth and creamy.
Oh the sweet smoothness! The frosting didn't turn out as dark as I'd expected, but it made it all the more perfect for the deep dark Yummy Chocolate Cupcakes I used it on, in fact! Thank you for sharing!