The Best Chocolate Buttercream Frosting Cupcakes Recipe 445

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BEST CHOCOLATE FROSTING



Best Chocolate Frosting image

Best chocolate frosting recipe I've found!

Provided by Michelle Ann

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 5

½ cup butter, melted
⅔ cup unsweetened cocoa powder
3 cups confectioners' sugar
⅓ cup milk
1 teaspoon vanilla extract

Steps:

  • Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g

THE BEST CHOCOLATE BUTTERCREAM FROSTING (CUPCAKES) RECIPE - (4.4/5)



The Best Chocolate Buttercream Frosting (cupcakes) Recipe - (4.4/5) image

Provided by Treebs

Number Of Ingredients 19

FOR THE CUPCAKE:
3 cups sugar
1 cup unsalted butter, room temperature
4 eggs
2 2/3 cups all-purpose flour
3/4 cup cocoa powder
1 tbsp baking soda
1/2 tsp salt
1 1/3 cups sour cream
1 cup strong coffee, cooled
FOR THE FROSTING:
1 1/2 cup (3 sticks) unsalted butter, softened
1 cup cocoa powder
3/4 tsp salt
4 cups powdered sugar
2 tsp vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup Ovaltine

Steps:

  • FOR THE CUPCAKE: Preheat oven to 350 degree F. Line cupcake pan with cupcake papers. Set aside. Using a stand mixer fit with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating for 1 minute in between each addition. Scrape down bowl after each addition. Beat in vanilla. Sift together the flour, cocoa, baking soda, and salt. Add the dry mixture to the creamed butter and sugar alternately with the sour cream. Begin and end with the flour mixture. Beat to incorporate. With the mixer on low speed, slowly add the cooled strong coffee to the batter. Add in a slow steady stream to prevent splashing. The batter will become fairly thin and smooth. Scrape down bowl and beat for 1 minute to ensure the batter is completely mixed. Pour into cupcake papers and bake on middle rack for 15 minutes, or until a pick inserted into the center of the cakes comes out clean. Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks. FOR THE BEST CHOCOLATE BUTTERCREAM FROSTING: Cream together butter, cocoa powder and salt. Butter mixture will be very thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth. In a 2 cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you've reached your desired consistency. You may not need the full amount of Ovaltine and cream.

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