Recipe adapted from What Megan’s Making
Just before starting the blog I made my first chocolate buttercream frosting. I honestly couldn’t tell you what recipe I tried, but I remember thinking that it could be better. Since then I have been wanting to try different recipes to find “the one”. Fast forward one year, and I think I may have found it!
Megan used this frosting to top off a dark chocolate cake, which I think would taste fabulous. I was mainly interested in trying just the frosting, so I just whipped up a box of plain yellow cake mix. My first reaction was a little mixed and Derek didn’t care for it. Once I actually tried it on a cupcake (because frosting obviously has to be sampled before decorating, right?) I was completely sold. I brought it in to work so my friend (the bride) could sample, and she was sold too! I ended up using this frosting on both yellow and chocolate cupcakes at the wedding, and it got rave reviews.
There is really only one extra step beyond any other basic buttercream, and that is mixing together the heavy cream and hot chocolate mix. Unless you want very thin frosting, you probably won’t end up using that entire mixture. I used about 3/4 of it. I don’t think the hot chocolate flavor necessarily stands out a lot in this frosting, but regardless the taste and texture are amazing! Enjoy!
Hot Chocolate Buttercream Frosting
1 ½ sticks salted butter, room temperature
½ cup unsweetened cocoa powder
½ tsp salt
2 ¼ cup powdered sugar
1 tsp vanilla
2 Tbsp milk
½ cup heavy cream
⅓ cup hot chocolate mix
Cream together butter, cocoa powder and salt. Add powdered sugar, then milk and vanilla. In a separate bowl whisk together heavy cream and hot chocolate mix. Slowly add to frosting until you’ve reached the desired consistency (I used about ¾ of the mixture). Will frost one dozen cupcakes or one (two layer) cake.