A Chocolate Frosting That Rocks Recipes

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CHOCOLATE FROSTING

Provided by Giada De Laurentiis

Categories     dessert

Time 7m

Yield about 1 pound (enough for 12 cupcakes)

Number Of Ingredients 5



Chocolate Frosting image

Steps:

  • In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
  • Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth.

1/2 cup (1 stick) butter, at room temperature
3 cups powdered sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
1/3 cup semisweet chocolate chips, such as Ghirardelli

CHOCOLATE FROSTING

This five-ingredient Chocolate Frosting recipe from Food Network Kitchen spreads perfectly on a cake; it gets it chocolatey flavor from cocoa powder.

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 5



Chocolate Frosting image

Steps:

  • Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.

3 cups confectioners' sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 - 4 tablespoons heavy cream
1 teaspoon vanilla

CHOCOLATE VODKA RASPBERRY ROCK STAR CUPCAKE

Provided by Food Network

Number Of Ingredients 18



Chocolate Vodka Raspberry Rock Star Cupcake image

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Add remaining ingredients (with hot water and vodka set aside). Beat with electric mixer for 1 minute. Stop the mixer and scrape down the sides and bottom of mixing bowl with rubber spatula making sure to incorporate all ingredients. Add warm water and vodka slowly while mixing for one more minute or until smooth.
  • Line 12 cup cupcake or muffin pan 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
  • Melt butter and stir in cocoa in a mixing bowl. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla extract.
  • Mix raspberry preserves and vodka to an even consistency. (Add more vodka if desired)
  • To assemble: Core the cupcakes and add raspberry filling to top. Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add fresh raspberries to top if desired.

1 stick unsalted butter
1 cup sugar
1 egg
1 teaspoon raspberry extract
1 1/2 cup flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup warm water
1/8 cup vodka
1 stick unsalted butter
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup raspberry preserves
1 1/2 teaspoons vodka

CHOCOLATE FROSTING

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 2 cups of frosting

Number Of Ingredients 0



Chocolate Frosting image

Steps:

  • Beat 3 sticks softened butter and 1/4 teaspoon salt with a mixer on medium-high speed until fluffy, 2 minutes. Gradually beat in 1 1/2 cups confectioners' sugar on low speed until combined.
  • Add 2 tablespoons unsweetened cocoa powder and 2 teaspoons vanilla and beat on medium-high speed until fluffy, about 3 minutes. Beat in 6 ounces cooled melted semisweet chocolate until smooth and fluffy, 2 to 3 more minutes.
  • Spread the frosting on the cake. Refrigerate 30 minutes before serving.

CHOCOLATE FROSTING

Rich and Yummy -- Goes great with the Peanut Butter Squares. At times I have found the need to add extra powdered sugar.

Provided by KimmieOH

Categories     Dessert

Time 15m

Yield 1 Large Cookie Sheet of Peanut Butter Squares

Number Of Ingredients 5



Chocolate Frosting image

Steps:

  • Mix margarine, vanilla and boiling water add cocoa and powdered sugar mix until creamy and smooth.
  • Spread on cooled peanut butter squares.

Nutrition Facts : Calories 724.1, Fat 23.5, SaturatedFat 4.7, Sodium 270.4, Carbohydrate 125.5, Fiber 1.5, Sugar 118.4, Protein 1.8

1/4 cup margarine
2 teaspoons vanilla
2 tablespoons boiling water
1 1/2 tablespoons cocoa
1 -1 1/2 cup powdered sugar

KITTENCAL'S CHOCOLATE FROSTING/ICING

A wonderful frosting I have used for years made in very little time with perfect results and 100% better than any canned, this frosting is so good you will find yourself eating a fair amount of it before even using it to frost with! --- choose the amount of cocoa powder you desire for either a light, medium or dark frosting, and make certain to sift the cocoa powder and the confectioners sugar before using for the recipe--- this frosting *freezes* very well so double the recipe and freeze one batch for next time --- *NOTE* for an ultra creamy fluffy milk chocolate frosting add in 1 to 1-1/2 cups thawed Cool Whip topping at the end of mixing the frosting and beat on low speed until blended ------- also see my recipe#80118 ---- recipe#282040 --- recipe#90142

Provided by Kittencalrecipezazz

Categories     Dessert

Time 5m

Yield 2 cups, 24 serving(s)

Number Of Ingredients 7



Kittencal's Chocolate Frosting/Icing image

Steps:

  • Cream the butter in a small bowl.
  • Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream.
  • Beat with an electric mixer, until the desired texture is achieved.
  • **NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.

1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
2 2/3 cups confectioners' sugar, sifted
1/3 cup half-and-half cream (can use unwhipped whipping cream in place of half and half) or 1/3 cup milk (can use unwhipped whipping cream in place of half and half)
1 1/2 teaspoons vanilla
1/3 cup unsweetened cocoa powder, sifted (for light)
1/2 cup unsweetened cocoa powder, sifted (for medium)
3/4 cup unsweetened cocoa powder, sifted (for dark rich)

FOOD PROCESSOR CHOCOLATE WHIPPED CREAM FROSTING

Typical frostings are too sweet for my taste. Instead, I prefer a whipped cream frosting and adding cocoa powder makes it even better! This will add an extra special topping to any dessert. Simple and delicious!

Provided by SavvyTech

Categories     Desserts     Frostings and Icings     Chocolate

Time 5m

Yield 16

Number Of Ingredients 4



Food Processor Chocolate Whipped Cream Frosting image

Steps:

  • To make in a food processor: Place heavy whipping cream, pure vanilla extract, granulated white sugar and cocoa powder in food processor with whip attachment and turn on high for approximately 3 minutes or until stiff peaks form. Use immediately.
  • To make with an electric mixer: Place heavy whipping cream, pure vanilla extract, granulated white sugar, and cocoa powder into a large bowl, and stir to combine ingredients. Cover and chill bowl and beaters for at least 30 minutes. When chilled, beat until stiff peaks form. Use immediately.

Nutrition Facts : Calories 61.6 calories, Carbohydrate 2.9 g, Cholesterol 20.4 mg, Fat 5.6 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 3.5 g, Sodium 5.9 mg, Sugar 2 g

1 cup heavy whipping cream
1 teaspoon vanilla extract
2 ½ tablespoons white sugar
2 ½ tablespoons unsweetened cocoa powder

CHOCOLATE BIRTHDAY CAKE BUTTER MOCHI

Sprinkles always bring joy to a cake, but add Pop Rocks and you have a celebration, complete with a mini fireworks show. This recipe from the chef Sheldon Simeon and Garrett Snyder's 2021 book, "Cook Real Hawai'i," takes chocolate butter mochi to the max with a creamy peanut butter topping and lots and lots of candy. Add the Pop Rocks just before serving; the candy has a tendency to ping off as it reacts with the moisture in the frosting. The butter mochi is best the day it is made, but will keep a couple of days covered in the refrigerator.

Provided by Sara Bonisteel

Categories     cakes, dessert

Time 1h15m

Yield 1 (9-by-13-inch) cake

Number Of Ingredients 14



Chocolate Birthday Cake Butter Mochi image

Steps:

  • Make the butter mochi: Heat the oven to 350 degrees. Grease a 9-by-13-inch baking pan with butter.
  • In a microwave-safe large bowl, melt the 12 tablespoons butter and chocolate chips by microwaving on high in 30-second increments, stirring and repeating as needed, until just melted.
  • Add the granulated sugar to the melted chocolate and stir until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and milks.
  • In a large bowl, stir together the mochiko, baking powder and cocoa powder until evenly distributed. Fold the liquid chocolate mixture into the dry ingredients, stirring until thoroughly mixed. When the batter is totally smooth, pour it into the prepared baking pan.
  • Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool slightly.
  • As the cake cools, make the frosting: In a bowl with an electric mixer, whip together the peanut butter and Demerara sugar until the mixture has the texture of frosting.
  • While the cake is still slightly warm, spread the frosting evenly over the top. Let cool to room temperature. Just before serving, sprinkle with Pop Rocks, if using, and shower sprinkles over the top, then cut into squares and serve.

12 tablespoons/170 grams salted butter, cut into chunks, plus more for greasing the pan
1 cup/173 grams semisweet chocolate chips
2 cups/403 grams granulated sugar
3 large eggs
2 teaspoons vanilla extract
1 (12-ounce/354-milliliter) can evaporated milk
1 (13.5-ounce/399-milliliter) can unsweetened coconut milk
3 cups/454 grams mochiko (sweet rice flour), like Blue Star brand
1 tablespoon baking powder
1/4 cup/24 grams unsweetened cocoa powder
1 cup/250 grams creamy peanut butter
1 cup/201 grams Demerara or turbinado sugar
1/4 cup/48 grams Pop Rocks candy, from 5 (.33-ounce/9.5-gram) packages, any flavor, for finishing (optional)
4 ounces/113 grams rainbow sprinkles, for finishing

DELICIOUS CHOCOLATE ICING

This is a yummy, chocolate icing which is perfect for cupcakes and cakes. The best icing out there

Provided by iloveparis59

Time 15m

Yield Serves 12

Number Of Ingredients 0



Delicious chocolate icing image

Steps:

  • Beat the icing sugar, butter and cocoa powder together in freestanding electric mixer (Or use a handheld electric whisk) on medium/slow speed until the mixture comes together and is well mixed.
  • Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of tablespoons at a time.
  • When the milk has been incorporated, add the melted chocolate.
  • Once all the chocolate has been combined, turn the mixer up to a high speed
  • Continue beating for about 5 minutes, until it is light and fluffy. The longer the frosting is beaten, the lighter and fluffier it becomes!
  • Spread on anything and enjoy!!!!!!! :D

CHOCOLATE FROSTING

this is what makes all cupcakes scrummy , double this recipe for a 20cm cake

Provided by lovelessons

Time 10m

Yield Makes Cakes

Number Of Ingredients 0



Chocolate frosting image

Steps:

  • Beat the icing sugar , butter and cocoa power together in a free standing electric mixer with a paddle attachment (or use a hald held electric whisk)on medium-slow speed until the mixture comes together and is well mixed .
  • Turn the mixerdown to slow speed. Add the milk to the butter mixture a couple of teaspoons at a time . Once all the milk has been incorporated , turn the mixer up to high speed. Continue beating until the frosting is light and fluffy , about 5 minutes . The longer the frosting is beaten, the fluffier and the lighter it becomes.

CHOCOLATE FROSTING

Make and share this Chocolate Frosting recipe from Food.com.

Provided by SD working Girl

Categories     Dessert

Time 25m

Yield 1 9x13 cake pan, 18 serving(s)

Number Of Ingredients 5



Chocolate Frosting image

Steps:

  • In a small sauce pan, add 1 cup sugar, magarine, milk and chocolate chips. Stirring constantly, bring to a boil, and boil for one minute. Remove from heat, and add the chocolate chips and 1 tsp vanilla. Stir constantly until smooth and slightly cooled. should be somewhat thick to put on the cake, don't want it too thin.

Nutrition Facts : Calories 119.5, Fat 6.1, SaturatedFat 2.4, Cholesterol 0.6, Sodium 40.3, Carbohydrate 17.4, Fiber 0.6, Sugar 16.2, Protein 0.6

1 cup sugar
5 tablespoons margarine
1/3 cup milk
1 cup semi-sweet chocolate chips
1 teaspoon vanilla

CHOCOLATE FROSTING

All this traditional buttercream frosting requires is a spoon-for mixing or for eating. This goes great on the Flowerpot Cakes Recipe Source: Relish Mag

Provided by Ceezie

Categories     Dessert

Time 10m

Yield 1 1/2 cup

Number Of Ingredients 6



Chocolate Frosting image

Steps:

  • Combine butter and cocoa powder, stirring to combine well. Add vanilla and salt; mix well. Stir in confectioners' sugar, alternating with splashes of milk. Stir until creamy. If frosting is too thin, add 1 or 2 tablespoons confectioners' sugar.

Nutrition Facts : Calories 1218.4, Fat 63.7, SaturatedFat 40.3, Cholesterol 166.1, Sodium 808.3, Carbohydrate 168.2, Fiber 3.6, Sugar 159.1, Protein 4.1

8 tablespoons unsalted butter, softened
3 tablespoons cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups confectioners' sugar
1/4 cup 2% low-fat milk

BEST CHOCOLATE FROSTING

Best chocolate frosting recipe I've found!

Provided by Michelle Ann

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 5



Best Chocolate Frosting image

Steps:

  • Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 25.6 g, Cholesterol 15.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 0.9 g, SaturatedFat 4 g, Sodium 44 mg, Sugar 23.4 g

½ cup butter, melted
⅔ cup unsweetened cocoa powder
3 cups confectioners' sugar
⅓ cup milk
1 teaspoon vanilla extract

CHOCOLATE FROSTING

I adopted this recipe from the recipezaar account. The previous owner said "This is the best chocolate frosting I have ever made. It is at its absolute best if not refrigerated after icing the cake. If you try this you will be making it often."

Provided by Courtly

Categories     Dessert

Time 25m

Yield 4 cups, 12 serving(s)

Number Of Ingredients 10



Chocolate Frosting image

Steps:

  • Chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter.
  • Put over pan of simmering water.
  • Whisk together as soon as chocolate and butter soften.
  • Keep whisking until just melted and combined.
  • Remove from heat and stir in espresso and vanilla.
  • Cool to room temperature.
  • Whisk together powdered sugar, cocoa and salt in a bowl.
  • Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a Cuisinart food processor.
  • Process scraping down sides.
  • Add rest of powdered sugar mixture, start processor and slowly pour in cream.
  • Process for about 10 seconds.
  • Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
  • Can be frozen.
  • Bring to room temperature before using.
  • Yield: Plenty for a 9" layer cake.

Nutrition Facts : Calories 326.9, Fat 29.6, SaturatedFat 18.6, Cholesterol 85.6, Sodium 108.1, Carbohydrate 16.4, Fiber 0.5, Sugar 14.8, Protein 0.9

1/2 lb bittersweet chocolate (good quality)
6 1/2 ounces unsalted butter
1 teaspoon espresso powder, dissolved in
1 tablespoon hot water
2 teaspoons vanilla
1 1/2 cups sifted powdered sugar
3 tablespoons unsweetened cocoa powder
5 ounces unsalted butter
1/2 teaspoon salt
1 cup heavy cream

TANGY CHOCOLATE FROSTING

Provided by Angelo Monaco

Categories     Sauce     Chocolate     Dessert     Quick & Easy     Yogurt     Bon Appétit     Cambridge     Massachusetts     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 6



Tangy Chocolate Frosting image

Steps:

  • Tangy Chocolate Frosting Plain yogurt is the secret ingredient.Melt butter and chocolate in heavy small saucepan over low heat, stirring constantly until smooth. Transfer to large bowl. Whisk in cocoa and vanilla. Whisk in 1 cup sugar and yogurt. Whisk in remaining 1 cup sugar.

1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
2 cups powdered sugar
1/3 cup plain low-fat yogurt

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