We made some gluten free chocolate cupcakes the other day and, while Kate usually makes her delicious frosting to go along with them, I decided that I wanted try out a new recipe that I had found online for chocolate buttercream frosting. It had a much lighter and more whipped texture than what we usually make, but it was delicious so I thought I’d share. Here’s the original site that I found the recipe at
Brown Eyed Baker.
Prep Time: 15 minutes
Yields: Enough to frost 12 cupcakes
Ingredients:
- 1 cup (8 ounces) unsalted butter, room temperature
- 2Ā½ cups powdered sugar
- 1 teaspoon vanilla
- 4 ounces semisweet or bittersweet chocolate, melted and cooled
Directions:
Using the wire whisk attachment with stand mixer, whip the butter on medium-high speed for 5 minutes {scrape the bowl occasionally.} Next, reduce speed to low and gradually add the powdered sugar. After the powdered sugar is mixed, increase the speed to medium-high and add the vanilla and melted chocolate and whip until light and fluffy, about 2 minutes – scrape bowl as needed.
Store any unused frosting in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
