Thursday, November 13, 2008


This is Diana Rattray's frosting recipe, and it's delicioso. She used semisweet chocolate chips, but I opted to use Nestle Chocolatier 62% cacao bittersweet chocolate baking bar, chopped. And I added some coffee syrup to bump up the flavors. This makes a thin frosting when warm, but once it cools, it sets up and becomes almost fudgelike. It's perfect for dark chocolate cupcakes. This recipe makes quite a bit, though. I frosted 12 cupcakes and had plenty left over. After frosting another 12 cupcakes, I still had frosting left over. I froze the last bit left over. Oh, and this would make a great chocolate drizzle.
Chocolate Sour Cream Frosting
Rating: 9.5 out of 10
1 cup chopped bittersweet chocolate,
or semisweet chocolate chips
1/4 cup Smart Balance 50/50 blend, or butter
1/3 cup sour cream (lite is ok)
1 tsp. pure vanilla extract
1/2 tsp. strong coffee, coffee brandy, or coffee syrup*
1/4 tsp. sea salt
2-1/2 - 2-3/4 cups sifted confectioner's (10X) sugar
Melt chocolate with butter in top of double boiler over hot water. Remove from hot water; stir in sour cream, flavorings and salt. Slowly beat in 10X sugar until desired spreading consistency is reached. Makes enough chocolate sour cream frosting for a tube or bundt cake or 2-layer cake.
*Coffee Syrup: Measure 1/4 cup coffee brandy or liqueur in a small cup or jar. Add 2 Tbsp. instant coffee granules. Refrigerate and use as needed for coffee flavoring. Stir or shake before using.

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