Chocolate-Sour Cream Frosting
Sour cream helps balance the sweetness to the deep, dark mocha-chip cupcakes this frosting is swirled on.
- 2 oz. unsweetened chocolate, chopped
- 1 Tbs. unsalted butter
- 1/3 cup sour cream (not low-fat)
- 3/4 tsp. pure vanilla extract
- Pinch salt
- 6 oz. confectioners’ sugar (1-1/2 cups, spooned and leveled)
- Milk, if necessary
Adapted from finecooking.com
Put the chocolate and butter in the top of a double boiler or in a metal bowl set over a small saucepan of barely simmering water. Stir occasionally until the chocolate mixture is melted and smooth. Set aside to cool until barely warm.
In a medium bowl, whisk the sour cream, vanilla, and salt to blend. Gradually whisk in the confectioners’ sugar until smooth. Add the chocolate mixture and beat it in with the whisk until the frosting is smooth and creamy. The frosting must be thick and spreadable. If it’s too thick, thin it with droplets of milk. If it’s too thin, chill it briefly, stirring occasionally, until adequately thickened.