Chocolate Fudge Icing

This icing is delicious on cupcakes. It must refrigerate for about 1 hour to be firm enough to frost. The refrigeration is not included in the prep time.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 9 (1 ounce)  squares  semisweet baking chocolate, chopped
• 1⁄2 cup heavy whipping cream, plus 1 T heavy whipping cream
• 1⁄2 cup butter, plus 1 T butter, softened
• 1⁄4 cup confectioners' sugar
• 1⁄2 teaspoon vanilla extract

Directions

1. Place chopped chocolate in a medium bowl; set aside.
2. In a medium saucepan, coombine cream, butter, confectioners' sugar and vanilla.
3. Bring to a boil over medium-high heat.
4. Remove from heat and pour over chopped chocolate, whisking to combine.
5. Refrigerate until firm enough to frost, about 1 hour.