This deep, dark, satiny frosting (thanks to the addition of melted semisweet chocolate) is a favorite of our food editors, since it has just the right consistency for spreading or piping into beautiful swirls. It also has a wonderful sheen. Use it to decorate our Candied Hazelnut Cupcakes or Easy Chocolate Cupcakes.

Gallery

Credit: Bryan Gardner

Recipe Summary

prep:
20 mins
total:
30 mins
Yield:
Makes about 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

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Reviews

239 Ratings