Ingredients
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3
-
2
-
6
-
3
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Bittersweet Chocolate Cream Cheese Frosting, I don’t like traditional cream cheese frosting, so my friend made this and used it to frost chocolate cupcakes when I went to her place for lunch She’s right, add chocolate and I’ll devour anything! She gave me this recipe (it’s originally from Diana’s Desserts), and I thought I’d share it with all my fellow chocoholics Makes 1 3/4 cups of frosting (she frosted 12 large cupcakes) Cooking time is the estimated time for melting chocolate , Very good frosting It only took two tablespoons of milk to get to my desired consistency used semisweet chocolate chips It was enough to frost a 9 x 13 cake pan of Chocolate Banana Cake (recipe #32082) Thank you for sharing this recipe!, This is delicious! The only change I made was used chocolate soy milk Also when I was done making this I wasn’t done with my cake so I put it in the fridge It was too hard to spread than so I popped it in the microwave for 10 seconds and it spread perfectly!
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Steps
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1
Done
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Place Chopped Chocolate in a Small Microwave-Safe Bowl; Nuke For 30 Sec in High, Stir, Nuke Again, Stir- Repeat Until Chocolate Is Completely Melted; Set Aside and Cool. |
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2
Done
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Beat Cream Cheese and Sugar Together Until Light and Fluffy. |
|
3
Done
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Add Melted Chocolate, Milk and Vanilla, Beat at Low Speed Until Smooth. |
|
4
Done
|
If Necessary, Add Additional Milk 1 Tsp at a Time For Desired Speading Consistency. |
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5
Done
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Frost Cakes, Cupcakes or Bars; Store Frosted Items Covered in Refrigerator. |
