Chocolate Buttercream Frosting
This recipe, from the How Sweet It Is bakery in New York City, is used to make delicious Mexican Chocolate-Pudding-Filled Cupcakes.
- Yield: Makes enough for 15 cupcakes
Source: The Martha Stewart Show, April Spring 2008
- 2 cups sugar
- 1 cup egg whites (about 6 large)
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces
- 16 ounces dark chocolate, melted and cooled slightly
Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.
With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.