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 “Boston Cream Pie Cheesecake”

  1. #
    1
    Steph — November 28, 2012 at 7:39 am

    This is heavenly!!!

  2. #
    2
    Eva @ Eva Bakes — November 28, 2012 at 8:42 am

    This looks amazing!

  3. #
    3
    Bee — November 28, 2012 at 12:04 pm

    I LOVE Boston Cream pie, and I do love the custard filling but… I never turn down a good cheesecake! This is lovely.

  4. #
    4
    Ana Fleischmann — November 28, 2012 at 12:14 pm

    OMG, it looks SO scrumptious! Trying it very soon!!

  5. #
    5
    Mal — November 28, 2012 at 1:03 pm

    Yum! I’d love a slice of this right now

    Mal @ The Chic Geek

  6. #
    6
    Rachel @ Baked by Rachel — November 28, 2012 at 4:35 pm

    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.

  7. #
    7
    Tim — November 29, 2012 at 6:59 am

    Being from Boston, I appreciate this Boston Cream Pie Cheesecake!

  8. #
    8
    Shannon G — November 29, 2012 at 10:51 am

    such a great-looking dessert! great minds 😉

  9. #
    9
    Megan — November 29, 2012 at 6:09 pm

    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…

  10. #
    10
    Tracy — December 3, 2012 at 5:34 pm

    I love the look of this pie/cake! Seeing the sponge layers and the cheesecake layer makes for an impressive looking cake!

  11. #
    11
    zahraa saab — May 13, 2014 at 3:18 pm

    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.

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