Frosting - Mexican Hot Chocolate - Vegan

By mariannefeldman

beantownbaker.com
thru link from cupcakes take the cake

adapted from FoodNetwork.com - made a 1/2 batch and it frosted all 12 cupcakes (full batch listed below)

Ingredients

• 1 (8-ounce) package cream cheese, at room temperature - I used Tofutti Better Than Cream Cheese
• 1/2 cup (1 stick) unsalted butter, at room temperature - I used Earth Balance Natural margarine
• 1 teaspoon chili powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 cups confectioners' sugar, sifted
• 3 ounces unsweetened chocolate, melted

Details

Adapted from beantownbaker.com

Preparation

Step 1

Using a handheld electric beater, cream the cream cheese and butter together thoroughly.

Add the chili power and cinnamon, mixing to incorporate.

Add the salt, vanilla, and confectioners' sugar.

Finally, mix in the melted chocolate and blend thoroughly until smooth.

If additional thickening is needed, add more sifted confectioners' sugar, a little at a time, until a spreadable consistency is reached.