Chocolate Buttercream

This is a very rich frosting that isn't too sweet. I use to frost cakes as well as pipe onto cupcakes. It pairs really well with yellow cake. I use less milk if I'm going to pipe on cupcakes, so the consistency is firmer. You can lightly frost 24 cupcakes or liberally frost 12 with this recipe.

• Ready In: 10 mins
• Yields: 24 cupcakes

Ingredients

• 8  tablespoons unsalted butter, room temperature
• 1⁄2 cup cocoa powder
• 1  cup powdered sugar
• 1⁄4 cup 2% low-fat milk

Directions

1. In a stand mixer or using a hand mixer, beat butter on high until it's soft, about 30 seconds until soft.
2. Add cocoa powder and powdered sugar and beat until incorporated.
3. Add the milk a little at a time as you mix. Stop when you get to your desired consistency -- the more milk you add, the softer it will be.
4. Once you have your desired consistency, beat on high for 3 minutes.