Super smooth and not too sweet!
A yummy recipe from Our Best Bites
2/3 cup sugar (I use unrefined, organic)
1/3 cup flour
3 tbsp unsweetened cocoa powder (My choice is always Ghiradelli, oh so good!)
1 cup milk
1 cup real butter, softened (2 sticks…don’t substitute or you will sacrifice taste and consistency)
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed
Melt your chocolate chips if you haven’t already and set aside to cool.
You obviously don’t want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.
In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently.
Boil 1-3 minutes or until thickened like a thinned pudding.
Remove pan from heat and strain mixture into a small bowl.
Cool completely in the refrigerator or freezer.
When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute.
Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute.
Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes.
If desired, add additional cocoa powder to taste, up to 4 tablespoons more.
More cocoa powder will give a richer chocolate taste and a darker color.
Spread or pipe frosting on to cupcakes or cake.
Makes enough to frost 24 cupcakes.
Storage: Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.