The icing on the cake.

20 May

Yesterday’s post showed off the glossy chocolate icing I used on mocha cupcakes. I’m sharing that easy – and remarkably tasty – icing recipe right here. I found it in Maida Heatter’s Book of Great Desserts (1965). It’s basically melt, stir, dip! This would be the perfect icing for cake pops, Rice Krispie bars and brownies as well. Decadently chocolatey and not overly sweet.

Chocolate Cupcake Icing

6 ounces (4 squares or 1 cup chips) semisweet chocolate

1/3 cup heavy cream

1 tablespoon sugar

1 1/2 tablespoons butter

Place all ingredients into a small, heavy saucepan over moderate heat. Cook, stirring occasionally, until the chocolate is almost melted. Remove from heat. Continue to stir until the chocolate is completely melted and the mixture is smooth. Let stand, stirring occasionally, until icing reaches room temperature.

Hold cupcakes upside down and dip the tops into the icing. Twirl slightly and then hold upside down for a few seconds for excess to drip off. Optional, after dipping them all, dip each one a second time for a thicker coating.

Cook’s note: I poured the remaining frosting into a small container and refrigerated it. I wasn’t sure what I would do with it but I hate to throw out anything – especially good chocolate. I popped it out of the container the next day and cut it into small squares – voilà chocolate fudge!

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