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Chocolate Frosting

© Kana Okada

Chocolate Frosting

Contributed by Grace Parisi

TOTAL TIME: 15 MIN
SERVINGS: makes about 1 cup (enough to frost 12 cupcakes)

•BASIC-EASY
•FAST
•MAKE-AHEAD

Plus: Invent Your Own Cupcake Variation

4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon light corn syrup
Pinch of salt

Put the chopped chocolate in a heatproof medium bowl. In a small saucepan, heat the cream with the butter, corn syrup and salt until hot but not boiling. Immediately pour the mixture over the chocolate. Let stand for 5 minutes, then whisk until smooth. Let the frosting cool, whisking occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, let stand for 1 hour.

Make Ahead The chocolate frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using. Serve With Chocolate Cupcakes or Golden Cupcakes.

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