You start with a basic buttercream mixture of real butter (always real!) I always use salted butter because you need the salt to balance the sugar load but if you use unsalted that’s fine, you’ll just want to add additional salt in there.
Then you’ll add melted chocolate. I suggest dark chocolate or even bittersweet, because again, you’ve got plenty of sugar in there, but you can get away with semi-sweet if that’s what you’ve got. Personally I would avoid milk chocolate. It won’t give you as strong of a chocolate flavor and it runs the risk of being overly sweet.
As you whip this up it will need a little liquid. I suggest cream for the absolute silkiest yummiest frosting. You can use milk, but cream yields better results. At about 2 tablespoons it will start to look great and whip up nicely. Look at this photo- delicious, right?
But when you get just the right amount of cream and you keep on whipping, something magic happens and it suddenly turns silky, see the difference?
The sugar granuals dissolve and everything comes together in this beautiful, fluffy, silky cloud of awesomeness.
Later this week I’m going to share an easy chocolate cupcake recipe but in the mean time you can top this on just about anything. Like have you ever had frosted graham crackers?? Make that.
