After sampling many different cupcake toppings and fillings I have to say that this has to be one of my favourites.
I acquired this recipe a long time ago whilst learning to make cupcakes at Slatery’s Patisserier and Chocolatier’s.
I have no idea where the original recipe came from but it is now a firm staple in my repertoire to top cupcakes and be a delicious filling to a stacked cake.
- 375g Icing Sugar
- 175g Dark chocolate
- 250g Butter
- 1tbsp Milk (May not be required)
Start by chopping your chocolate into chunks ready for melting. Place in a bowl over a pan of simmering water – It is really important that the water does not touch the bottom of the bowl as this can lead to the chocolate burning.
Whilst your chocolate is melting, cube your butter and whisk for around 3-5 minutes until it is light and fluffy.
Sieve your icing sugar into the bowl, mix on a slow speed until the icing sugar has been mixed in then turn the speed up to medium (6 on my Kitchen Aid)
Mix for around 5 minutes until it is lovely, light and fluffy.
Check your chocolate is melted. Whilst the mixer is running on a slow speed, slowly pour the chocolate into the buttercream.
Continue to mix for a minute or so more until all the chocolate has been mixed in.