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Chocolate Frosting for Cupcake Decorating


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

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.

Cook's Notes

Cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

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