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. 
I love, love, love how serious your distinction is between chewy puffy vs. chewy thin vs. crispy thin cookies. It makes me smile.
Like I said, I’m weird about cookies 🙂
I love molasses and chocolate chip cookies. Great idea to put them together. I like chewy thin cookies.
I don’t like flat cookies, either! i like fat, soft ones! (TWSS)
If f anyone is entitled to be weird abotu cookies it is you. these look yummy, I’m all about flat and chewy!
One of my co-workers makes a ginger chocolate chip cookie that I was surprised to find I liked. These seem like they’d be similar.
sometimes responses from friends and family is all you need! there’s always the next batch for you to love 🙂
Hmmm so I love chocolate chip cookies…and my husband LOVES molasses cookies…I wonder if this is our perfect compromise…
Great recipe!
These look and sound amazing–I’ll have to try these 🙂
These look great. It’s hard to find a good Molasses Cookie.
I love these cookies because I am the worst person at remembering to take butter out to soften and with these I don’t have to worry about that. I made my first batch with milk chocolate chips and my second with butterscotch chips (since my FIL can’t have chocolate) and they were both wonderful. The 8 year old finds them too tangy – so more for me 🙂
Best. Cookies. Ever. Making them for a 2nd time today and mailing half to my friend in Colorado who desperately needs a pick me up 🙂