Dark & Delicious

Another birthday at works means another batch of cupcakes! I decided to use Martha's book for inspiration. I stumbled across her recipe for Dark Chocolate Frosting.

It looks so rich and glossy. Kind of makes you want to just swipe your finger across the top of the cupcake and have a little lick!

I think you'll really like this frosting, but be warned- it's rich!

Dark Chocolate Frosting

Ingredients:
1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tablespoon boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
1/4 cup confectioners' sugar, sifted
1/4 teaspoon salt
1 1/2 pounds best-quality semisweet chocolate, melted and cooled

Directions:
Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.

If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.



Delicious, dark, chocolatey goodness!!! Yum!