Rich Dark Chocolate Frosting for Cupcakes
A silky, glossy dark chocolate frosting made with condensed milk and heavy cream for an irresistibly smooth finish. Ready in just 20 minutes with no special equipment required, it turns homemade cupcakes into bakery-worthy treats. A foolproof recipe that never fails at birthdays and celebrations.
🛒 Ingredients
12 servings
- 7 oz (200 g) dark chocolate (at least 50% cacao)
- 1 can (14 oz / 395 g) sweetened condensed milk
- ¾ cup (200 ml) heavy cream
- 1 pinch of fine sea salt
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Directions
- 1
Melt the dark chocolate in a double boiler or in the microwave in 30-second intervals, stirring between each burst.
- 2
Combine the melted chocolate, condensed milk, and pinch of salt in a saucepan over medium heat.
- 3
Stir constantly with a spatula until the mixture thickens and begins to pull away from the sides of the pan.
- 4
Remove from heat and fold in the heavy cream, stirring until the frosting is smooth and glossy.
- 5
Allow to cool completely at room temperature before topping your fully cooled cupcakes.
- 6
Pipe using a star-tip piping bag for an elegant finish, or use a zip-lock bag with a small corner snipped off for a charming rustic effect.
💡 Chef's Tip
For a softer frosting, add a splash more cream. Use 70% dark chocolate for a deeper, more intense flavour. Keeps refrigerated up to 3 days — gently warm before use.
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