Chocolate Icing for Cupid Cakes

Name: Chocolate Icing for Cupid Cakes
Yield: Makes enough for 12 cupid cakes
Ingredients: 4 ounces dark chocolate (80 percent), finely chopped; 1 tablespoon canola oil; 1 cup (2 sticks) unsalted butter, room temperature; 1 3/4 cups confectioners' sugar

This recipe for chocolate icing is courtesy of chef Sebastien Rouxel from Bouchon Bakery and is used to make delicious Cupid Cakes.

Source: The Martha Stewart Show, Episode 4089

Makes enough for 12 cupid cakes

Yield

Ingredients

4 ounces dark chocolate (80 percent), finely chopped
1 tablespoon canola oil
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups confectioners' sugar

Directions

1. Melt chocolate in a small bowl set over (but not touching) simmering water; stir in oil and remove from heat.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add sugar and mix on low until well combined. Add chocolate mixture and beat until incorporated.