Chocolate Buttercream Frosting Shots
At a handful of cupcake storefronts around the country, the frosting shot has emerged as a short-but-sweet pick-me-up for urbanites and college students. The gist is generally the same bakery to bakery: For a small fee, customers get a dollop of their favorite frosting in a paper or plastic cup, about the size of a frozen yogurt sample. While some bakeries keep the frosting shot a strictly must-ask-for item, several cupcake shops have made it an official menu offering. Using marshmallow creme as the base of this faux buttercream frosting is a great cheat. This frosting whips up thick and chocolately and is great served as shots garnished with shaved dark chocolate. These are great for parties. Recipe is from a newspaper article.
Ingredients
30 serv.Step-by-step instructions
- 1
In large bowl, combine the butter, marshmallow creme, salt and vanilla.
- 2
Use an electric mixer with the whisk attachment on high to beat until well mixed.
- 3
Add the cocoa powder and mix on low until just incorporated.
- 4
Add the confectioners' sugar and mix on low until just incorporated, stopping to scrape the side as needed.
- 5
(Frosting can be refrigerated. Allow 10-15 minutes after removing from refrigerator before proceeding).
- 6
Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip.
- 7
Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.
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