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Chocolate Frosting

This frosting is used to create the faces for the Mouse Cupcakes and Monkey Cupcakes, and as an anchor for the Chocolate Faux-Bois Disks.

  • Yield: Makes about 4 cups
Chocolate Frosting

Source: Martha Stewart Living, February 2008


  • 1/2 pound sifted confectioners' sugar
  • 1/4 cup unsweetened Dutch-process cocoa powder
  • 1/8 teaspoon salt
  • 6 ounces cream cheese, softened
  • 3 ounces (6 tablespoons) unsalted butter, softened
  • 9 ounces bittersweet chocolate, melted
  • 3/4 cup sour cream


  1. Sift sugar, cocoa powder, and salt into a large bowl. Beat cream cheese and butter with a mixer on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Beat in sugar mixture. Beat in chocolate, then sour cream. Use immediately.

Reviews (2)

  • aerinmeister 29 Mar, 2009

    Great consistency, loved the cream cheese and sour cream together in this recipe. I happen to prefer a frosting that isn't overpoweringly sweet, but if you like, you could use a sweeter baking chocolate to begin with. This frosting was about as sweet as a good chocolate pudding--something not too rich, something you could eat right out of the mixing bowl. ;)

  • egiblin 27 Feb, 2009

    I was not a fan of this recipe. I love chocolate cream cheese frostings, but this one came out bitter and far too wet. I tried adding more powdered sugar and cutting the sour cream, which improved things a little bit, but not enough to keep the recipe.

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