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. 
This is heavenly!!!
This looks amazing!
I LOVE Boston Cream pie, and I do love the custard filling but… I never turn down a good cheesecake! This is lovely.
OMG, it looks SO scrumptious! Trying it very soon!!
Yum! I’d love a slice of this right now
Mal @ The Chic Geek
Yours looks fantastic! So funny we both had a similar idea.
beantownbaker — November 28th, 2012 @ 9:34 pm
I know! It’s always crazy when stuff like that happens.
Being from Boston, I appreciate this Boston Cream Pie Cheesecake!
such a great-looking dessert! great minds 😉
That looks amazing. I love pastry cream and am kind of surprised you don’t like it… even really good pastry cream? (There’s a lot of bad pastry cream out there.)
beantownbaker — November 30th, 2012 @ 10:38 am
Yea, it’s really a texture thing for me. I don’t like yogurt for the same reason. Although, maybe I’ve just never had good pastry cream…
I love the look of this pie/cake! Seeing the sponge layers and the cheesecake layer makes for an impressive looking cake!
Hi there ! I was wondering after refrigerating the cheesecake overnight, how much do i have to freeze it for ??? Thank u ! 🙂
beantownbaker — May 17th, 2014 @ 6:10 pm
Just for a couple hours. It is just to make it more firm.