Dark Chocolate Frosting

Servings 24 cupcakes, generously
Calories 279kcal
Author Aimee


  • 24 ounces best-quality semisweet chocolate finely chopped
  • 1/2 cup cocoa powder plus 1 Tablespoon, Dutch-process
  • 1/2 cup boiling water plus 1 Tablespoon
  • 3 sticks unsalted butter 1 1/2 cups, room temperature
  • 1/2 cup confectioners' sugar
  • Pinch of salt


  • Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop, and let chocolate cool to room temperature, 25 to 30 minutes.
  • Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners' sugar, and salt on medium-high speed until light and fluffy, 3 to 4 minutes.
  • Add melted chocolate; beat on low speed until combined, 1 to 2 minutes, scraping down the sides of the bowl as needed.
  • Beat in cocoa mixture. Use immediately or chill until ready to use. Bring frosting back to room temperature and beat until smooth before using.


- from Martha Stewart's Baking Handbook


Calories: 279kcal | Carbohydrates: 18g | Protein: 2g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 32mg | Sodium: 5mg | Potassium: 191mg | Fiber: 3g | Sugar: 13g | Vitamin A: 365IU | Calcium: 23mg | Iron: 2mg