I don't like traditional cream cheese frosting, so my friend made this and used it to frost chocolate cupcakes when I went to her place for lunch. She's right, add chocolate and I'll devour anything! She gave me this recipe (it's originally from Diana's Desserts), and I thought I'd share it with all my fellow chocoholics. Makes 1 3/4 cups of frosting (she frosted 12 large cupcakes). Cooking time is the estimated time for melting chocolate.

Ingredients

12 serv.

cream cheese, softened↗3 ounces
powdered sugar↗2 cups
bittersweet chocolate or 6 ounces semisweet chocolate, chopped↗6 ounces
milk↗3 tablespoons
vanilla extract↗1 teaspoon

Step-by-step instructions

1
Place chopped chocolate in a small microwave-safe bowl; nuke for 30 sec in HIGH, stir, nuke again, stir- repeat until chocolate is completely melted; set aside and cool.
2
Beat cream cheese and sugar together until light and fluffy.
3
Add melted chocolate, milk and vanilla, beat at low speed until smooth.
4
If necessary, add additional milk 1 tsp at a time for desired speading consistency.
5
Frost cakes, cupcakes or bars; store frosted items covered in refrigerator.

Source: food.com

Original recipe ↗

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