Here is the frosting that may have just converted me to a chocolate cupcake/cake lover. If every chocolate based cake offering was smothered, or piped, or smeared, or drizzled with this heavenly concoction, I would convert to Chocoholism. Seriously!
- 285 grams unsalted butter, at room temperature
- 1 C icing sugar, sifted
- ¾ C cocoa powder, sifted
- Pinch of salt
- 3-6 T milk (depending on desired consistency)
- 1 t vanilla extract
- 225 grams chocolate (milk or dark), melted and cooled
- In a stand mixer with the paddle attachment, mix the butter, icing sugar, cocoa and salt until smooth. Scrape the sides of the bowl as needed. Add the vanilla extract and process until just combined. Add the milk slowly until a desired consistency is achieved. Scrape the sides of the bowl, then add the cooled melted chocolate and beat on medium speed until smooth and creamy. You can adjust the consistency by adding more milk or more icing sugar.