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Fudgy chocolate frosting recipe here
150 g butter, room temperature
140 g confectioners sugar
30 g cocoa
100 g dark chocolate (I use 70%)
50 ml heavy cream, room temperature
0,5 tsp vanilla extract
1 pinch of salt
(1 tbsp coffee, optional)
Begin by melting the chocolate over a water bath or in a double boiler. When it’s melted let it cool to room temperature. This is important.
Mix the butter until it’s fluffy. Remember to scrape down the sides every once in a while.
Then add some of the confectioners sugar, then som cocoa.
Keep alternating until everything is well mixed.
Add the melted chocolate and mix.
Keep mixing until its silky smooth. For about 3 mins.
Done! You are now ready for decorating your cupcakes. I used my Wilton 1B tip.


9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream


To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately before the chocolate hardens and the frosting sets.


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