Name: Dark Chocolate Frosting
Total time: PLACEHOLDER
Ingredients: 12 ounces (340 grams) semisweet chocolate , chopped; 1 tablespoon corn syrup; pinch table salt; 1/2 cup heavy cream; 1/2 cup (2 ounces/57 grams) confectioners' sugar; 8 tablespoons cold unsalted butter (1 stick), cut into ½-inch pieces

Why This Recipe Works

Most cake frostings aren’t thick enough and, consequently, slide off the top of the cupcake and make a mess. When we set out to create a Dark Chocolate Frosting recipe, we wanted to develop a thick, intensely flavored dark chocolate frosting that would stay put. We began with lots of semisweet chocolate and butter. And for easy preparation, we turned to the food processor. Combining hot cream with the chocolate, salt, and corn syrup—with the machine running—helped melt the chocolate smooth in seconds.

Before You Begin

Semisweet chips also work well in this recipe.

Instructions

Place chocolate, corn syrup, and salt in food processor. Bring cream to boil in small saucepan. With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute. Stop food processor, add confectioners’ sugar, and process until sugar is incorporated, about 30 seconds. With machine still running, add butter, one piece at a time, and process until completely smooth, about 1 minute.

Transfer frosting to medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. (A spoon should be able to stand up in frosting. If you want a fluffier consistency, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.)