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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5 Responses to “White Chocolate Cranberry Cupcakes with White Chocolate, Cranberry, and Pistachio Cream Cheese Frosting (Art You Eat)”

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    bensbaby116 — January 6, 2009 at 4:05 am

    These look great! I love cranberries too… I don’t love white chocolate by itself, but I think it would be great mixed in with all these other flavor!
    ~bensbaby116

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    2
    Joelen — January 6, 2009 at 3:48 pm

    What a great cupcake and that frosting sounds amazing!

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    3
    Elly — January 7, 2009 at 1:48 am

    These look delicious! I love everything in them!

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    CB — January 8, 2009 at 4:15 am

    LOL @ meaty. Not sure thats a good flavor for a cupcake unless you are making a meatloaf cupcake huh? Way to make it a couple times to get it perfect. I love white chocolate, cranberries and pistachios. I bet it was YUMTASTIC all together. 😉 I totally starred…
    /Clara

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    marenseven — November 25, 2009 at 5:50 am

    cranberries and white chocolate do compliment one another .. i make a muffin using the jordan marsh blueberry muffin recipe in which i substitute fresh or frozen cranberries for the blueberries and i add white chocolate morsels.

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