deep, dark, chocolate frosting…

deep, dark, chocolate buttercream frosting

oh, there are so many people that think frosting only belongs atop cakes or cupcakes. but, why shouldn’t the beautiful cookie also get a chance to be topped with this amazing confection? often used to simply dress up a sugar cookie, or as a ‘dip’ for the homemade graham cracker, this deep, dark, chocolate frosting is just sweet enough and just rich enough to elevate even the plainest cookie to a delicacy!

this frosting works beautifully for cakes and cupcakes as well, so feel free to share the frosting love!

deep, dark, chocolate buttercream frosting


3 sticks unsalted butter

2/3 cup dark cocoa powder

1/4 teaspoon king arthur baking espresso powder

1 cup semisweet chocolate chips

4 cups powdered sugar, sifted

1 cup half and half (or whipping cream will work well also)

1/2 teaspoon vanilla extract


  1. melt the butter and the chocolate chips in either a saucepan atop your stove, or in the microwave (25 second increments, whisking in between until almost completely melted, then whisk the rest of the way to liquid.)
  2. place the melted butter/chips concoction into your mixing bowl, adding the dark cocoa powder. on medium setting, whisk until smooth.
  3. add the vanilla extract until completely mixed into the batter
  4. alternating between the half and half and the sifted powdered sugar, add these to the batter in three batches, until you’ve incorporated all of it. after each addition of sugar, taste your frosting to insure it’s not too sweet for your taste. sweetness is a highly personal thing, and you should taste-test to get to your optimum flavor level.
  5. once all your ingredients are combined, whisk on medium-to-medium-high for about four minutes, allowing this rich frosting to get as fluffy as it can.
  6. enjoy!!
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