Dark Chocolate Frosting

Makes enough for 24 Cupcakes
Adapted from Martha Stewart's Cupcakes

1/2 cup plus 2 tbsp unsweetened Dutch-process cocoa powder
1/2 cup plus 1 tbsp boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
3/4 cup confectioners' sugar, sifted
1/4 tsp salt
1 1/2 lbs best-quality semi-sweet chocolate, melted and cooled

1. Combine cocoa and boiling water, stirring until cocoa has dissolved.

2. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down the bowl as needed.

3. Beat in the cocoa mixture.

4. If not using immediately, frosting can be refrigerated for up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth again.

Printed from Playing House