Chocolate Fudge Frosting For Cupcakes
Equipment
- 1 Medium saucepan
- 1 heatproof mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 measuring cup set
- 1 Measuring spoons set
- 1 Fine sieve optional, for cocoa powder
Ingredients
- 1/2 cup unsalted butter cubed
- 1/3 cup unsweetened cocoa powder sifted
- 2 1/2 cup powdered sugar sifted
- 1/4 cup whole milk at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Instructions
- Melt the butter in a medium saucepan over low heat until fully liquefied but not sizzling.
- Remove the pan from the heat and whisk in the cocoa powder until smooth and glossy.
- Transfer the cocoa mixture to a heatproof mixing bowl and let cool for 3–5 minutes.
- Add half of the powdered sugar and half of the milk to the bowl and whisk until mostly combined.
- Add the remaining powdered sugar, milk, vanilla extract, and salt, whisking until thick, smooth, and shiny.
- If the frosting is too thick, add milk 1 teaspoon at a time; if too thin, add powdered sugar 1 tablespoon at a time, mixing well after each addition.
- Let the frosting rest at room temperature for about 30 minutes to thicken to a spreadable consistency.
- Once thickened, use a spatula to spread or a piping bag to pipe the frosting onto completely cooled cupcakes.
Notes
For best results, ensure the butter is fully melted but not hot when you add the cocoa to prevent lumps and graininess, and always sift the cocoa and powdered sugar for an ultra-smooth texture. Room-temperature milk helps the frosting come together evenly, and the short resting time allows it to firm up into a fudgy, spreadable consistency ideal for piping swirls. If your kitchen is very warm, briefly chill the frosting in the refrigerator, stirring every few minutes to maintain a smooth texture, and store any leftover frosting in an airtight container in the fridge for up to a week, bringing it back to room temperature and re-whisking before using.
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