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

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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

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14 Responses to “Chocolate Truffle Ice Cream”

  1. #
    1
    Jocelyn (Grandbaby Cakes) — May 31, 2013 at 8:14 am

    What a gorgeous chocolate!! I adore deep chocolate ice creams.

    • beantownbaker — May 31st, 2013 @ 10:07 am

      You would definitely love this then. It’s so rich and chocolatey!

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    2
    Ashley Bee (Quarter Life Crisis Cuisine) — May 31, 2013 at 8:19 am

    I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!

    • beantownbaker — May 31st, 2013 @ 10:08 am

      I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!

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    3
    Eva @ Eva Bakes — May 31, 2013 at 8:51 am

    I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!

    • beantownbaker — May 31st, 2013 @ 10:07 am

      I agree, it was complete torture, especially after taking a taste after it had processed in the machine…

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    4
    tracy {pale yellow} — May 31, 2013 at 6:23 pm

    A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!

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    5
    Sues — June 3, 2013 at 6:48 am

    You can tell just by looking at this how rich and awesome it is!!

    • beantownbaker — June 7th, 2013 @ 8:52 am

      It’s seriously difficult to scoop it’s so thick!

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    6
    Shannon — June 6, 2013 at 12:11 pm

    wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉

    • beantownbaker — June 7th, 2013 @ 8:53 am

      This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.

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    7
    Nutmeg Nanny — June 7, 2013 at 6:15 pm

    Who isn’t a fan of chocolate?! This looks amazing 🙂

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    8
    Lisa T — June 16, 2013 at 6:42 pm

    I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?

    • beantownbaker — June 16th, 2013 @ 7:47 pm

      i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.

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