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Recipe: Little Devil's Frosting for Chocolate Cupcakes

Desserts - Fillings, Frostings
LITTLE DEVIL'S FROSTING FOR CHOCOLATE CUPCAKES

1 recipe for chocolate cupcakes of your choice
FOR THE FROSTING:
8 ounces (1 ounce each) semisweet chocolate, finely chopped
3/4 cup heavy cream
OPTIONAL FLAVORINGS FOR 1 BATCH FROSTING:
2 tablespoons coffee liqueur, eau de vie (fruit brandy, such as framboise, a raspberry-flavored brandy), or dark rum; or 1/2 teaspoon mint or orange extract
FOR DECORATING (OPTIONAL):
Fresh raspberries, colorful candies or chopped pistachios

Cool cupcakes completely before frosting.

FOR THE FROSTING:
Put chocolate in a medium heatproof bowl.

In a small saucepan, bring cream to a boil. Pour cream over chocolate and shake bowl gently around the chocolate.

Set mixture aside until the chocolate is soft, about 5 minutes.

Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in one of the flavorings, optional.

TO FROST CUPCAKES:
Dip the tops of the cooled cupcakes into the frosting. (Frosting can also be chilled and whipped, then piped or spread onto the cupcakes.) Set them upright and let stand a minute or two, until frosting is slightly set, then decorate with fresh berries, candies, or chopped pistachios, if desired.

Let cakes stand on rack until frosting is completely set.

For 12 cupcakes
Source: Food Network Kitchens Cookbook
MsgID: 0220434
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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