Chocolate frosting

By nanasally4

Ingredients

• 1/2 cup (1 stick or 115g) unsalted butter
• 2 ounces semi-sweet baking chocolate
• 2 large eggs, at room temperature
• 3/4 cup (150g) granulated sugar
• 2 teaspoons vanilla extract
• 1/2 cup (115g) sour cream, room temperature
• 1/2 cup (42g) unsweetened cocoa powder
• 3/4 cup (95g) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 12 ounces semi-sweet chocolate (chips or chopped)
• 1 1/2 cups (3 sticks or 345g) unsalted butter
• 8 oz. cream cheese, room temperature
• 2 cups (250g) confectioners sugar
• 1/4 cup (30g) unsweetened cocoa powder
• 4-5 tablespoons brewed hot coffee

Details

Servings 350
Adapted from iambaker.net

Preparation

Step 1

I was surprised at how well this frosting held up to being piped. It holds it shape but remains soft, light, airy, and fluffy.

Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.

Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.

In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)

In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.

Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.

Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.

As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)

Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)

Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.

In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.

Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.

Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.

Make sure cupcakes are cool before frosting.

Sally’s Baking Addiction

fan of Sour Cream Chocolate Cake and love that I was able to incorporate it into cupcakes. I also love how thick it makes the batter; you can scoop it with an ice cream scoop and every single cupcake will be perfection proportioned.

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