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



Ingredient Checklist


Instructions Checklist
  • 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, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)


Reviews (2)

7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
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. ;)
Rating: Unrated
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.