This chocolate butter frosting recipe is lighter and less oily than some butter frosting. It is smooth and has more of a mousse-like texture. It does not set, but remains creamy and soft with just enough structure to hold its shape.
It's a lovely light topping for little cupcakes, but it's also a great topping for most chocolate cakes. It's a little more creamy than a chocolate ganache frosting. If you want to use this recipe to cover a cake, you will need to double the quantity.
Alternatively, it also makes a great chocolate cake filling.
Below the recipe are suggestions of the best cakes and cupcakes to use with this frosting.
3 tablespoons dark chocolate chips
1 1/2 tablespoons cream
(whipping or double/heavy)
40g (5 tablespoons) unsalted butter
4 tablespoons icing sugar
It is best to make this in a mini-processor. You need to work hard to get the smooth consistency if you make it by hand. Also, when you make it in a processor, it comes out more fluffy and mousse-like. The picture with the smarties was made by hand. The other shows the frosting made with a processor.
This frosting is perfect on chocolate chip cupcakes. It's also great on our chocolate cupcake.
As a topping for cakes, think of English Chocolate Cake or Chocolate Zucchini Cake - although my personal preference on the zucchini cake is Chocolate Ganache Frosting. If you use it to top cakes, it makes just enough to put frosting on top of the cake, which I think suits this icing best. This quantity is enough for a 7 or 8 inch cake.