Info
- Skill Level: Easy
- Cost: Moderate
- Favorited: 11 Times
Can be made ahead of time.
Chocolate Fudge Frosting
- + New List
Recipe
As far as chocolate frostings go, this is one of my all-time, hands-down favorites. My mom made this frosting all the time when I was growing up. It goes together quickly and is outrageously chocolaty.
Yield :
Makes about 1 ½ cups (375 mL), enough to frost 12 to 18 cupcakes
Ingredients
- 1½ cups (375 mL) confectioners sugar
- ¾ cup (175 mL) unsweetened Dutch-process cocoa powder, sifted
- ½ cup (125 mL) unsalted butter, at room temperature
- 2 tbsp (25 mL) chocolate cream liqueur
- 1 tbsp (15 mL) strong brewed coffee or milk
- Pinch salt
Directions
1. In a food processor fitted with a metal blade, process confectioner’s sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.
2. Spread frosting on cooled cupcakes.
Variations
If you prefer your frosting a little less sweet, you can reduce the confectioner’s sugar by ½ cup (125 mL) for the full recipe or ¼ cup (50 mL) for half the recipe.
To make this frosting vegan, substitute margarine for the butter and replace the chocolate cream liqueur with chocolate liqueur or rum.
Notes
Extra frosting will keep in an airtight container in the refrigerator for several days. Let soften and stir until smooth before spreading.
© 2006 Julie Hasson
Nutritional Information
Nutrients per serving (% daily value)
Nutritional information is based on 2 tablespoons per serving.
142kcal (7%)
10mg (1%)
0mg (0%)
65mcg RAE (2%)
87mg
27mg
1g
15g
2g
18g
20mg (7%)
27mg (1%)
5g (26%)
8g (13%)
1mg (4%)
Would you like to leave a comment about this recipe?