Oops. Totally meant to post this yesterday but then the husband and I decided to watch a movie and I forgot to push the "Publish Post " button.
This recipe is something I slightly adapted from one a good friend gave me a year ago. I had mentioned to her that I was on the hunt for the perfect chocolate frosting and she introduced me to this.
And let me tell you, it's good stuff!
So when my daughter's third birthday rolled around this past Wednesday, I had to make this frosting for her cupcakes.
In a mixing bowl combine 8 oz. of softened cream cheese and 6 tbsp. softened butter. Cream together until light and fluffy.
Add 2 tsp. vanilla extract and a scant 1/2 c. dark cocoa powder.
Thanks to Hershey, you can easily find dark cocoa powder in your grocery store. At least, I'm assuming you can because I found it in my grocery store here. :)
Blend together. Oh, also add 2 tbsp. of milk.
Now, blend in 2-3 cups powdered sugar. It really depends on how thick you like your frosting. I used about 2 1/2.
Seal and use scissors to snip off a tiny corner on the bottom of the bag. Viola! Instant pastry bag.
Perfectly creamy, not too sweet, and, of course, ridiculously chocolate-y!
Creamy Dark Chocolate Frosting (printable recipe)
Frosts 24 cupcakes or one cake
8 oz. cream cheese, softened
6 tbsp. butter, softened
2 tsp. vanilla extract
Scant 1/2 c. dark cocoa powder
2 tbsp. milk
2-3 cups powdered sugar
In a large mixing bowl combine cream cheese and butter; blend until thoroughly creamed together. Add in vanilla, cocoa powder and milk. Gradually add powdered sugar, about 1 cup at a time, to the chocolate mixture. Beat until powdered sugar is completely blended into the chocolate.