Fudgy Chocolate Frosting
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 ounce Semisweet Chocolate Or
Bittersweet Chocolate
1 teaspoon Instant Expresso Coffee Powder
2 tablespoons Boiling Water
1 tablespoon Unsalted Butter Melted
1 tablespoon Cocoa Powder Dutch-Process,
1 1/2 cups Confectioner's Sugar
2 tablespoons 1%% Low-Fat Milk
1/2 teaspoon Vanilla Extract

Preparation

1 Melt the chocolate; Let cool until tepid. 2 In a medium bowl, dissolve the coffee powder in the boiling water. Add the melted chocolate, melted butter, cocoa, and vanilla and stir to make a paste. Add the confectioners' sugar.  3 Using an electric handheld mixer set at low speed, beat until combined. One tablespoon at a time, beat in enough milk to make a creamy, spreadable frosting. Use immediately, or cover.  4 .

About


A double whammy of cocoa and chocolate makes this frosting especially fudgey. It can be prepared up to 1 day ahead. Let the chilled frosting stand at room temperature until spreadable. Makes about 1 cup; enough to fill and frost the top of an 8-inch double-layer cake, the top of one 9 x 13-inch sheet cake, or 12 cupcakes