I got a request for this on another thread, so I'm moving it over here for all to enjoy.
The Best Chocolate Frosting I've Made Yet
1 Tbsp. unsalted butter
1/4 cup sugar
1 oz. (square) Baker's unsweetened chocolate, chopped
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups confectioners' sugar
1. Melt butter in a saucepan over low-medium heat. Add chocolate and sugar and cook for about three minutes, stirring constantly with a soft, heatproof spatula.
2. Add the evaporated milk a tablespoon at a time, blending thoroughly with each addition. Remove from heat and set aside until completely cool.
3. Add the vanilla to the chocolate mixture. Gradually stir in the confectioners' sugar (I found it helpful to sift it in, and use a whisk to mix it) to make a thick, creamy frosting. Frost each cupcake (or cake) generously. Let frosting stand for at least 30 minutes to set before serving.
This makes enough to frost about 12 cupcakes. When doubling (and tripling) the recipe, I found myself using much less confectioners' sugar than called for. Doubling the amount given made a stiff frosting that didn't spread easily. I also used it to frost a layer cake.
Enjoy!
Amy
