Dark Chocolate Frosting Recipe
I’ve been on the hunt for a great chocolatey frosting. When in doubt, I’ve always just gone with ganache. You can dip cupcakes in ganache for an easy slick cover. Or you can let it thicken up and spread it on with a spatula. But I wanted something I could pipe in pretty swirls on cupcakes.
Now I’ve tried the Hershey’s chocolate frosting and wasn’t a huge fan. I’ve also tried chocolate Swiss meringue buttercream. I love SMBC but that stuff just wasn’t chocolatey enough. That’s where this frosting comes in.
I saw this recipe pop up on My Baking Heart and instantly perked up. It’s a humorous story about her Count Chocula obsession. I wasn’t so much interested in a Count Chocula cupcake, but the frosting on top looked like a great chocolate frosting. And boy, is it great!
When I made this frosting I actually didn’t have any milk in the house. It happens quite often around here. Since I’m lactose intolerant and Hubby isn’t a huge milk drinker, we just don’t keep it in the house. On a side note, when my brother A was here, he went through a half gallon in a day. I’m pretty sure he would have drank more if I had more in the house. But I digress. Back to this frosting. I had no milk, but I had some Baileys. So I subbed that in place of the milk. It was great. Feel free to use whichever you prefer.
Remember how I mentioned I had bought a boat load of pink sprinkles for really cheap. Yea, these are the same sprinkles again. I think I’ll be using them for years!!
Two Years Ago: Pina Colada Cupcakes
Dark Chocolate Frosting
Yield: Makes enough for 24 cupcakes
Ingredients:
6 Tbsp butter
2 tsp vanilla extract
3 cups powdered sugar
3/4 cup dark cocoa powder
1/3 cup milk (or Baileys)
Directions:
Cream butter and vanilla.
In a separate bowl, combine powdered sugar and cocoa powder. Add dry ingredients to creamed mixture.
Slowly add milk until frosting reaches desired consistency, then beat another 5 minutes creamy.
Recipe adapted from My Baking Heart
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Those are SOOOOO cute!
You did such a good job decorating these!!!
So cute! I love the little pots of gold!
The cookies are all SOOOOOO cute! I seriously love them! btw -thanks for the hsout out. You are too sweet. I’m so glad it could help. They look fantastic!
I love the Pot’O Gold. And I’ve been eyeing that brownie rollout recipe myself to make something special for a friend’s birthday!
They’re so good. You should definitely make them. I would also recommend not rolling them too thin. The thicker ones are much better. I wish mine had been about twice as thick as they were. Guess I’ll just have to make them again!
These are too cute! You must have a steady hand for the detail around those clovers. Nice job!
So cute, love the pot of gold! You put in a lot of work for sure.
Thanks for sharing!
I just stumbled upon your blog and I’m really enjoying it (I’m from Boston too)!
The pots of gold are adorable!
I was looking for something creative and new like this. Then tried this awesome recipe . This recipe does not disappoint. It’s a snap to prepare and really tasty.