Chocolate Ganache Frosting
Martha Stewart's Cupcakes
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- Melt chocolate with cream in a heavy saucepan, and cook over very low heat until the mixture is smooth and glossy.
- Transfer the mixture to a bowl, and refrigerate until cooled but not too firm, 30 to 45 minutes.
- Using a handheld mixer, beat on high speed until thick and creamy. Use immediately.
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