Chocolate buttercream

• milk chocolate↗100g/4oz g
• butter↗200g/7oz g

  soft

• powdered sugar↗400g/14oz g
• cocoa powder↗5 tbsp tbsp
• milk↗2 tbsp/30ml tbsp

  30ml

Step-by-step instructions

1. 1

   Place the chocolate in a heat‑proof bowl over a saucepan of barely simmering water (make sure the bowl does not touch the water). Stir until melted. Alternatively melt in the microwave, stirring every 30 seconds. Let the melted chocolate cool for 5 minutes.

2. 2

   First cream the butter and powdered sugar with a fork, then, if available, switch to a wooden spoon or electric mixer. Sift the cocoa, add the melted chocolate, a pinch of salt and the milk, and mix again until smooth. Use to coat cupcakes or to spread and fill chocolate sponge cake.