This is the most delightful decadent frosting I have ever had. It is made using bittersweet chocolate, confectioner’s (powdered) sugar, and butter.
It is wonderful for frosting cakes and cupcakes but equally delicious on strawberries. Since it has a high butter content, it hardens up once cooled but can be gently reheated to soften again.
6 oz. bittersweet chocolate (I prefer Ghiradelli)
2 cups powdered sugar
1 cup butter, softened at room temperature
Melt chocolate in a double-boiler pan with the chocolate in the top portion over simmering water. Be careful not to let the water or steam get into the chocolate, as this will change the consistency. Once melted, remove from heat and let cool to room temperature. Meanwhile, using a mixer, beat the butter and sugar with the paddle attachment on medium until smooth and creamy, approximately 3 minutes. Beat in melted chocolate until blended.
If you desire to frost cupcakes, fill a pastry bag with a 12 mm, 1/2 inch star tip with frosting and pipe a spiral on top. Refrigerate until a half hour before serving to ensure that frosting is set.