Chocolate Chip Mint Frosting
From inthekitchenwithkath.com
(Adapted from the recipe for Mint Chocolate Chip Cake on confessionsofacookbookqueen.com)
Makes enough to frost a two-layer cake or 24 cupcakes
Kristan advises against using chocolate chips because they make the frosting difficult to spread. I used half of a 4-oz Ghirardelli Semi-Sweet Chocolate Baking Bar.
Kristan advises against using chocolate chips because they make the frosting difficult to spread. I used half of a 4-oz Ghirardelli Semi-Sweet Chocolate Baking Bar.
2 sticks (1 cup) unsalted butter, slightly softened
2 sticks (1 cup) unsalted butter, slightly softened
1/3 cup heavy cream (I used cream, but I’m sure you could use milk instead.)
1/3 cup heavy cream (I used cream, but I’m sure you could use milk instead.)
2 teaspoons mint extract
2 teaspoons mint extract
1 teaspoon vanilla extract
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon salt
4 cups powdered sugar
4 cups powdered sugar
2 ounces of a semi-sweet chocolate bar, finely chopped
2 ounces of a semi-sweet chocolate bar, finely chopped
1. Beat the butter, cream, the mint and vanilla extracts, and the salt together at medium speed until they are well-blended.
1. Beat the butter, cream, the mint and vanilla extracts, and the salt together at medium speed until they are well-blended.
2. Turn the mixer speed down to low and gradually add the powdered sugar. When it is all mixed in, increase the speed to medium and beat for about a minute. If it seems a bit too thick, add in another tablespoon or two of the cream. (I did find I needed to add a bit more cream.)
2. Turn the mixer speed down to low and gradually add the powdered sugar. When it is all mixed in, increase the speed to medium and beat for about a minute. If it seems a bit too thick, add in another tablespoon or two of the cream. (I did find I needed to add a bit more cream.)
3. Reduce the speed to low to mix in the chopped chocolate.
3. Reduce the speed to low to mix in the chopped chocolate.
4. Frost your favorite chocolate cake which has been completely cooled after baking.
4. Frost your favorite chocolate cake which has been completely cooled after baking.