Let’s talk about chocolate icing today shall we?
I felt vaguely guilty because this icing was going on top of cupcake mix cupcake (I finally bit the bullet and am testing different gluten free cupcake mixes) instead of homemade cupcakes, which tend to be better. But even I take shortcuts sometimes, especially when these cupcakes are going to be turned into a seriously epic Halloween treat later this week. Stay tuned.
Anyway, this icing. If one kind of chocolate is good in icing, then two is amazing and three is shut the front door.
This icing has dark, semi sweet, and milk chocolate in it.
It was all I could do not to faceplant into the bowl of the icing. I did dip a whole of pretzels (gluten free ones) into this. You know, to test. Because I had to make sure this icing was worthy of sharing.
It is. And in my warped little chocolate loving mind, I think the extra icing that I currently have sitting in my refrigerator waiting for me to eat it with a spoon might have to be put on top of some of these brownies for some serious chocaholic overload.
Too much chocolate? I think not.
Triple Chocolate Buttercream Icing
- 2 cups of powdered sugar
- 1/2 cup (1 stick) of butter, softened
- 1/2 cup of cocoa powder (I used Hershey’s Special Dark)
- 1/4 cup of milk chocolate chips
- 1/4 cup of semisweet chocolate chips
- 1/4-1/3 cup of cream
How to Make:
- Make sure your butter is totally softened but not melted. Using melted butter or cold butter will not work. For best results, let your butter sit out on the counter for several hours prior to using.
- When your butter is the right consistency, sift together the cocoa powder and powder sugar in a large bowl. Add the butter and beat with an electric mixer until well combined.
- Pour the milk chocolate chips and semisweet chocolate chips into a small microwave safe bowl. Microwave on low for 20 seconds and stir. Repeat this process until the chips are melted. Be careful not to burn the chocolate.
- Pour the melted chocolate into the butter mixture. Scrape the sides of the bowl down and mix with the electric beater until combined. Thin the frosting out by slowly pouring in between 1/4 cup and 1/3 cup of cream. For thicker frosting, use less cream, for thinner frosting use a touch more.
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