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The Chocolate Fudge Frosting That Elevates Any Cupcake

posted: 10/28/15
by: Mara Betsch
Homemade Chocolate Cupcake with chocolate frosting
iStock

October 28th is national chocolate day, or as we like to think of it "national you have a good excuse to eat chocolate day." And it's OK to indulge a little -- one German study found that those who ate a square of chocolate a day (about 7.5 grams) had lower blood pressure and a 39% lower risk of having a heart attack or stroke. Choose dark chocolate, which is rich in heart-helping nutrients, whenever possible.

To celebrate, try Buddy "The Cake Boss" Valastro's decadent chocolate frosting recipe. It turns out the boys at Carlo's Bakery are pretty good with chocolate, as you can see in the video below. Though this recipe may not be healthy, it's the perfect way to make whichever type of cake you bake that much better.

Chocolate Fudge Frosting

YIELD: Makes about 4 cups, enough to fill and ice one 9-inch Italian sponge cake (or a dozen cupcakes)

NOTE: For a creamier frosting, use milk instead of water. You must refrigerate this frosting, as well as any cakes filled or iced with it. Let it come to room temperature before using, and whip briefly by hand to refresh it.

INGREDIENTS:

  • 2 - 1/2 cups (5 sticks) unsalted butter, softened at room temperature
  • 5 cups powdered (10x) sugar
  • 2/3 cup cocoa
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons lukewarm water

PREPARATION:

  1. Put the butter in the bowl of a stand mixer fit with the paddle attachment and paddle on low speed until smooth, with no lumps, approximately 3 minutes. With the motor running, add the sugar, one cup at a time, only adding the next cup after the first addition is absorbed.
  2. Stop the machine and add the cocoa, vanilla and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to paddle until light and fluffy, 2 to 3 minutes.
  3. The frosting will keep for up to 2 days in an airtight container at room temperature.
  4. Before icing the cake, cut it into two even halves. Soak the bottom half with syrup or liqueur, then top with frosting, add the second layer, soak that layer with syrup or liqueur and then ice top and sides of the cake with remaining frosting.

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