New This Month

Chocolate-Sour Cream Frosting


Similar to dark chocolate frosting, this topping gets its intense color from the addition of semisweet chocolate. Sour cream and cream cheese impart tangy flavor and ultra-creamy consistency. This frosting would pair well with any chocolate cupcake, particularly devil's food.This recipe is from "Martha Stewart's Cupcakes."

  • Yield: Makes about 8 cups

Source: Martha Stewart Cupcakes


  • 1 pound (4 cups) confectioners' sugar, sifted
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 12 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 18 ounces bittersweet chocolate, melted and cooled
  • 1 1/2 cups sour cream


  1. Sift together confectioners' sugar, cocoa, and salt. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.

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