Looking for a chocolate frosting that has deep chocolate flavor? This is it. A combo of Dutch cocoa and extra-strong dark chocolate produces a rich chocolate flavor and a super creamy texture. It’s a simple recipe, but one that I’ll be making again and again.
|DOUBLE CHOCOLATE BUTTERCREAM FROSTING |
Rating: 10 out of 10
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1-1/2 oz. dark chocolate, chopped (I used Chocolove extra-strong dark, 77% cocoa content)
6 Tbsp. butter, softened
2 cups confectioner’s sugar, sifted
1/3 cup unsweetened Dutch cocoa (or natural, if preferred)
1 Tbsp. coffee
1-2 Tbsp. heavy cream, half and half or milk
1 tsp. vanilla (I used my homemade vanilla extract)
optional: 1/4 tsp. coffee essence (equal parts of coffee brandy and instant coffee granules)
Melt chocolate in double boiler (or place in small glass bowl set over hot, simmering water but do not let bottom of glass bowl touch the water and be sure that any steam rising does not get into the bowl, as chocolate will seize if steam or water touches it.) You can also melt chocolate in a microwave oven by processing in 30-second intervals on high, then stirring, until chocolate is almost melted. Let cool too room temperature.
Combine butter, sugar, cocoa, coffee and 1 Tbsp. cream in medium bowl and beat at low speed 2 minutes or till combined. Increase speed gradually to high and beat for 3-4 minutes till smooth and creamy. Add flavorings and cooled chocolate and beat 3-4 minutes, or till smooth and creamy. If additional liquid is needed, add more cream until desired consistency is reached. Enough to frost 1-1/2 dozen cupcakes.