RECIPE

© Kana Okada

Chocolate Frosting

• Recipe by Grace Parisi

Plus: Invent Your Own Cupcake Variation

• Fast
• Make-Ahead
• Vegetarian

Ingredients

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

Directions

1. 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.