Tuesday, November 6, 2012
Ultimate Chocolate Frosting
Do you ever have one of those baking days where literally everything goes wrong? For instance, this past weekend, I experimented with a couple of new ideas for pull-apart breads, a pineapple one and a lime blackberry bread. Coming out of the oven, they were all golden brown and fluffy. I pulled off a couple pieces and reveled in the taste. I was about to consider it a job well done, when . . . I noticed that halfway through, they were still doughy. That was bummer number one.
That same day, I attempted to make some banana cupcakes. I had planned to frost them with peanut butter frosting and chopped peanuts. In my mind, I just knew they were going to be so good. Well, that thought lasted until the moment I took them out of the oven and tried one. The banana flavor was good, but they were the gummiest things I have ever seen. Not to mention the fact that when I tried to peel the cupcake wrappers off them, half the cupcake came off with them. *Sigh* Into the trash they went. Bummer number two. (btw - if you know of a good banana cupcake recipe, feel free to share).
I decided to try one last recipe before the day was over - Chocolate Chip Cookie Dough Cupcakes. Okay, surely redemption was on its way here. I took them out of the oven, nibbled at the top, and they were fluffy, moist, and deliciously chocolatey. Now we're talking! Then, I cut one open. Instead of the gooey, raw cookie dough center that I should have seen, I was greeted by this:
That's right. What you're seeing is a BAKED cookie dough center. Seriously??? You've gotta be kidding me. How in the world did I mess up again? Have I lost my baking mojo? Was it time to turn in my apron?
I decided a chocolate chip cookie in the middle of a chocolate cupcake wasn't a bad thing (these cupcakes still got rave reviews from my co-workers) and I decided to go ahead and frost them. That is when my baking day made a complete 180 degree turn for the better because I created what I believe to be the Ultimate Chocolate Frosting, hands down. The secret? A lot of chocolate and some chocolate ice cream.
Not only is it super chocolatey, but it also sets up perfectly. No need to chill it in order to get it to harden. No more frosting slipping off of your cupcakes. No more worries about spending your time and effort to make beautifully piped decorations only to have them collapse. It's rich and velvety smooth on your tastebuds and will have you wanting more. Looks like my baking mojo hasn't left me after all.
Ultimate Chocolate Buttercream Frosting
(created by Sweet as Sugar Cookies)
1 c. semisweet chocolate chips
4 Tbsp. butter
1 1/2 - 2 c. powdered sugar (depending how chocolatey you want it)
1/2 - 2/3 c. chocolate ice cream, slightly softened
Melt the chocolate chips in the microwave. Stir in the butter until it melts and is combined with the chocolate. Beat in the powdered sugar. Add the chocolate ice cream. At this point, your frosting may start to seize (freeze) up due to the coldness of the ice cream. Just put it in the microwave for about 10 seconds and it will turn creamy and spreadable.
Use to frost your cupcakes or a cake. But, be aware that this frosting does set up quickly, so work fast (or, you could probably put it back in the microwave to soften it again).
Makes enough to frost 12 cupcakes
Note: If you aren't going to eat the frosting right away, you should probably refrigerate it since it contains dairy products.
P.S. By the way, those chocolate cupcakes (with the exception of the cookie centers I goofed on) were also fantastically good. I think it's gonna be my go-to chocolate cake recipe from now on.