Chocolate Frosting For Cupcake Decorating Food

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
• Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
• Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
• Sift in the cocoa powder and vanilla and beat until smooth.
• Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
• Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
• Enjoy!

CHOCOLATE FROSTING FOR CUPCAKE DECORATING

Steps:

• Sift sugar, cocoa powder, and salt into a large bowl. Beat cream cheese and butter with a mixer on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Beat in sugar mixture. Beat in chocolate, then sour cream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
• Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
• Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
• While cupcakes are cooling, prepare the frosting.
• Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
• With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
• .
• When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.

CHOCOLATE CUPCAKES WITH MERINGUE FROSTING

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth.
• Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
• Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis. Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely.
• Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes. Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla and orange zest; beat to combine. Spread the frosting on the cupcakes.

BEST CHOCOLATE FROSTING

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.

WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING

Steps:

• Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
• Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
• For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.