Servings:
Yields 24 to 27 cupcakes Servings
Ingredients
- 4 stick butter
- 12 ounce semi-sweet chocolate
- 2 3/4 cup confectioners' sugar
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
Preparation
Baking Directions:
Cream (with hand or stand mixer): 4 sticks butter (16 ounces) until light and fluffy, approximately 5 minutesMelt (in microwave or double boiler):12 ounces semi-sweet chocolate Set aside and allow to cool for approximately 20 minutes.
After chocolate has cooled, add it to the creamed butter and mix on low speed until just combined.
Scrape sides of bowl then …Add: 2-3/4 cups confectioners' sugar1/4 cup whole milk1 teaspoon pure vanilla extractOn low speed of a hand or stand mixer, mix until fully incorporated; no confectioners' sugar should be visible.
Mixture should be smooth and medium brown in color.
Do not refrigerate; use immediately or store in airtight container for up to 2 days.
