Information
Total time: under 15 minutes
Skill level: Easy
Cost: Inexpensive
Yield: 2½ cups, enough to frost 24 cupcakes
Ingredients
- Three 1-ounce squares unsweetened chocolate, roughly chopped
- 4 tablespoons unsalted butter, at room temperature
- 1 one-pound box (about 4 cups) confectioners’ sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 4 to 6 tablespoons milk
Directions
Place the chocolate in the top of a gently simmering double boiler. Stir occasionally until melted, about 6 minutes.
Using a hand-held electric mixer or a standing mixer fitted with a paddle attachment, cream the butter until fluffy, about 2 minutes. Add the melted chocolate and beat to combine.
On low speed, gradually beat in the confectioners’ sugar. Add the salt and vanilla. Beat in 4 tablespoons of the milk, adding more milk if needed to reach spreading consistency.
Cover the surface of the icing with plastic wrap until you’re ready to frost the cupcakes.
Nutritional Information
Nutrients per serving
This recipe serves 24.
109kcal (5%)
8mg (1%)
0mg (0%)
18mcg RAE (1%)
34mg
12mg
1g
19g
1g
20g
5mg (2%)
15mg (1%)
2g (12%)
4g (6%)
1mg (3%)