Dark Chocolate Frosting
This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of Martha Stewart Living food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen.This recipe, which accompanies Candied-Hazelnut Cupcakes, is from "Martha Stewart's Cupcakes."
Martha Stewart's Cupcakes
- 1/2 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
- 1/2 cup plus 1 tablespoon boiling water
- 2 1/4 cups (4 1/2 sticks) unsalted butter, room temperature
- 1/4 cup confectioners' sugar, sifted
- 1/4 teaspoon salt
- 1 1/2 pounds best-quality semisweet chocolate, melted and cooled
- Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners' sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.
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