Page 430 - Cupcakes

DARK CHOCOLATE BUTTERCREAM

• • • • •

If you want to make a deep, dark chocolate frosting—one that is nearly black—
use the darkest cocoa powder of all: Dutch process cocoa powder. I spread it on
Buried Treasure Cupcakes (page 141), and it is perfect for spooky Halloween
cupcakes. You’ll see that the recipe yields a slightly smaller amount because it
contains less butter, and yet there is still enough to frost a batch of cupcakes.

MAKES 2 CUPS, ENOUGH TO FROST 20 TO 24 CUPCAKES (2½-
INCH SIZE)

PREPARATION TIME: 10 MINUTES

Can You Freeze Frosting?

You bet. Buttercream and cream cheese frostings freeze well in plastic

containers for up to one month. Let them sit at room temperature to thaw,
then place in a bowl and beat with an electric mixer to lighten them before
frosting the cupcakes.