Sour Cream Chocolate FrostingPosted: May 12, 2010
For our bbq this weekend I wanted to make up a ton of cupcakes. I used my favorite Hershey and Vanilla Bean cupcake recipe but wanted some new frostings. This was perfect. Creamy, chocolaty, and delicious! I found this recipe on Annie’s Eats! Great on chocolate or vanilla cupcakes!
For the frosting:
14 oz. bittersweet chocolate, finely chopped
9 oz. cream cheese, at room temperature
9 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
6 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
1 cup plus 2 tbsp. sour cream
To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately.