Chocolate Buttercream Frosting

Absolutely the best frosting I've ever had. I pair this with a simple yellow cake or cupcakes and no one can resist it. It's simple and perfect.

I also use the Easy-Mix Yellow Cupcake recipe and this frosting recipe to make a two-layer 9" round cake that is delicious. It's a huge hit every time I make and probably my favorite cake ever.

Makes frosting for 18 cupcakes.

3 oz unsweetened chocolate, chopped
2 1/2 cups powdered sugar
1 1/2 T unsweetened Dutch-process cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 tsp vanilla
1/2 cup heavy whipping cream, at room temperature

Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly.

Sift the powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.

Using a small spatula, spead about 3 T of frosting on top of each cupcake, mound the frosting in the center.

From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.