- 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
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.
This recipe serves 24.