If I could still eat chocolate, I’d make a batch of this and eat it with a spoon. Made with cocoa powder, this glossy chocolate icing is easy to prepare and makes a wonderful companion for a variety of treats. Today’s batch went onto these chocolate cupcakes with vanilla cream filling, pictured at left.
I’ve made this icing once before and it turned out a bit more drizzly then than it did today, but today’s consistency was much better for my cupcakes. Just be careful to work quickly, as it sets pretty fast. If you’re not able to spread it, add just a bit more milk to thin it slightly, about a half-teaspoon at a time. You can always add more if you need to, but remember that you can never take the liquid back out of an icing once it’s there.
Ingredients
- 3 tablespoons butter
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Preparation
In a medium saucepan, melt butter over low heat. Stir in cocoa powder, then remove from heat.
Add powdered sugar, vanilla, and milk and stir well until you reach a very smooth consistency; it will become glossy once it’s done. Use immediately, as it sets very fast! Makes enough for about 16 cupcakes.
amy bakes in the 'burgh 