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. 
Wow, you’re going to end up with a whole lotta bars by the end of the week 😀
Yum! Love this recipe 🙂
http://www.brisbanebaker.blogspot.com
I love when ingredients don’t sound like they would be good, but come together in an amazing way! These look lovely.
I really enjoy your blog, lots of great photos and recipes! These look so good! I love oats, chocolate, and raisins, but have never combined all three.
These bars look fantastic and full of flavor. I’m bookmarking this recipe. Thanks for sharing.
These sound wonderful! I’m not huge on raisins either but it sounds like they really work here. I’ll have to try these! 🙂
This looks really great but I don’t think I can do the raisins–maybe I would make this and then I could give it to other people instead of eating it all myself!
Who is getting to eat all these amazing creations? Those ingredients sound delicious to me so I can only imagine the combined taste!
Ha Kelly! My husband and I take the baked goods to work with us. I am also the girl who always brings a dessert to any gathering. Everyone knows that if we’re hanging out, I’ll probably have desserts in hand. I usually only have about one of whatever I make (hey, I have to taste test my food!)
I am soooo making my housemates make me these for my birthday. If they don’t, I’ll just make them this weekend!! Thanks for the wonderful recipe!
How many grams in a stick of butter?
beantownbaker — September 17th, 2013 @ 7:30 am
There is information about butter in my FAQ page. 1 stick=113g