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Chocolate Frosting
© Kana Okada

Chocolate Frosting

  • SERVINGS: makes about 1 cup (enough to frost 12 cupcakes)
  • FAST
  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
  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. Serve With Chocolate Cupcakes or Golden Cupcakes.