Dark Chocolate Frosting  ( From Sprinkles/the Original Cupcake Bakery) Recipe

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Dark Chocolate Frosting ( From Sprinkles/The Original Cupcake Bakery)

Michelle Antonacci


Got this recipe in a package of premixed cupcake package. I made the cupcakes and the frosting, but I thought the frosting was the real star of the show.

★★★★★ 2 votes


1 1/2 stick
unsalted butter, firm but not cold
pinch of salt
2 1/2 c
confectioners' sugar, sifted
1/4 tsp
3 oz
bittersweet chocolate, melted and cooled to room temperature ( i used semisweet)


1In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt of medium speed until light and fluffy, 2 minutes. Reduce the speed to low, gradually add the confectioners sugar and beat until encorporated. Add the vanilla and beat until smooth and creamy. stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occcasionally to scrape down the sides of the bowl. Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add milk, 1 T at a time if frosting does not have spreadable consistency.

About this Recipe

Course/Dish: Chocolate
Other Tag: Quick & Easy