- Skill Level: Easy
- Cost: Moderate
- Favorited: 11 Times
Can be made ahead of time.
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.
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.
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.
Extra frosting will keep in an airtight container in the refrigerator for several days. Let soften and stir until smooth before spreading.
Nutritional information is based on 2 tablespoons per serving.