Chocolate Cream Cheese Frosting
- Yield: Makes Enough For About 6 Dozen Mini Cupcakes
Source: Martha Stewart Living, October 2006
- 12 ounces semisweet chocolate, coarsely chopped
- 24 ounces cream cheese, room temperature
- 1 cup confectioners' sugar
Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Let stand until just warm, 10 to 15 minutes.
Put cream cheese and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Mix in melted chocolate until combined. Use immediately.