DOUBLE CHOCOLATE BUTTERCREAM FROSTING

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 Click for PRINTABLE PAGE

INGREDIENTS: 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.

HERSHEY'S PERFECTLY CHOCOLATE FROSTING

This is a simple, quick and delicious chocolate frosting. You can change it up by adding mint, almond or other flavorings.

Hershey's Perfectly Chocolate Frosting
Adapted from Hershey Chocolate Company
Rating: 8 out of 10

INGREDIENTS: 1/4 cup (1/2 stick) unsalted butter, melted in medium microwaveable bowl
1/3 cup natural unsweetened cocoa
1-1/2 cups 10X sugar
2-3 Tbsp. fat-free half and half or milk
1 tsp. vanilla (or 1/2 tsp. vanilla + 1/2 tsp. peppermint or other flavoring of choice)

Stir cocoa into melted butter. Alternately add 10X sugar and milk and beat on medium speed of electric mixer till desired consistency is reached. Add more milk if necessary. (It's also nice if you use some liqueur in place of the milk.)

Yield: enough to frost 16 cupcakes

CHOCOLATE SOUR CREAM FROSTING

This is About.com 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

Source: About.com

Rating: 9.5 out of 10

INGREDIENTS:

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.