Homemade Chocolate Frosting For Cakes Or Cupcakes

Homemade Chocolate Frosting For Cakes Or Cupcakes. The best and yummiest recipe for frosting. Cake recipe included.

Homemade Chocolate Frosting For Cakes Or Cupcakes

 

Homemade Chocolate Frosting
Ingredients
  • 6 oz. semisweet chocolate chopped into small pieces
  • 1 cup unsalted butter softened to room temperature
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 Tablespoons heavy cream
Instructions
  1. Place your chocolate in a microwave-safe bowl and microwave for 30 seconds. Stir well. Return chocolate to microwave and heat for another 15 seconds and stir again. Continue heating chocolate for 15 seconds, stirring after each, until chocolate is completely melted and smooth.
  2. Allow chocolate to cool for at least 10-15 minutes, stirring occasionally. Let cool completely.
  3. While the chocolate is cooling, place butter in a separate bowl and use a stand mixer or electric mixer to beat until creamy.
  4. Add melted, cooled chocolate and stir well.
  5. Gradually add sugar, stirring until well combined.
  6. Sprinkle in salt and vanilla extract, stir well.
  7. With mixer on low, gradually add heavy cream to frosting. Gradually increase speed to high and beat for 30 seconds. Spread frosting on prepared, cooled baked goods.

This recipe will frost a 2 layer 8" or 9" cake or generously frost a 12 cupcakes!

 

Perfect Walnut Cake To Use The Above Frosting:

Walnut Cake
Ingredients
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 and 1/2 cup granulated sugar
  • 1/4 cup light or maple corn syrup
  • 1/2 cup brown sugar
  • 4 large eggs room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup milk
  • 1 cup chopped walnuts or pecans optional
Instructions
  1. Grease and flour two 9 inch round cake pans. Line bottoms of pans with parchment paper and set pans aside.
  2. Preheat oven to 350°F.
  3. Using a medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.
  4. Using an electric mixer, cream together butter, sugar, corn syrup and brown sugar until light and fluffy (about 3 to 4 minutes on medium speed).
  5. Add eggs one at a time, mixing after each addition until well combined.
  6. Add half of the flour mixture to the bowl; mix on low speed until well combined.
  7. Add the vanilla extract and half of the milk to the bowl; mix on low speed until well combined.
  8. Repeat with the remaining flour and milk, mixing after each addition until well combined.
  9. Fold the chopped walnuts into the batter, if desired

  10. Divide the batter evenly between the 2 cake pans. Bake at 350°F for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  11. Let cakes stand for 10 minutes before transferring to a cooling rack until completely cool.

You can substitutes pecans for walnuts if desired. 

 

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