recipe

Two kinds of chocolate—chips and cocoa powder—make this frosting extra chocolaty!

safety
  • Uses the microwave
difficulty
  • Beginner
time
  • 20 minutes
yield
  • Makes 3 cups (enough for 12 cupcakes or 1 sheet cake)

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Prepare Ingredients

1⅔ cups (10 ounces)
chocolate chips (bittersweet, semisweet, or milk chocolate)
20 tablespoons (2½ sticks)
unsalted butter, cut into 20 pieces and softened
1 cup (4 ounces)
confectioners’ (powdered) sugar
¾ cup (2¼ ounces)
Dutch-processed cocoa powder
¾ teaspoon
vanilla extract

Gather Baking Equipment

Medium microwave-safe bowl
Rubber spatula
Food processor
1
 
1⅔ cups (10 ounces)
chocolate chips (bittersweet, semisweet, or milk chocolate)

Place chocolate chips in medium microwave-safe bowl. Heat in microwave at 50 percent power for 1 minute. Use rubber spatula to stir chocolate. Return to microwave and heat at 50 percent power until melted and smooth, about 1 minute longer. Let cool slightly, about 5 minutes.

 
2
 
20 tablespoons (2½ sticks)
unsalted butter, cut into 20 pieces and softened
1 cup (4 ounces)
confectioners’ (powdered) sugar
¾ cup (2¼ ounces)
Dutch-processed cocoa powder
Pinch
salt

Add softened butter, sugar, cocoa powder, and salt to food processor, and lock lid into place. Turn on processor and process until smooth, about 30 seconds. Stop processor.

 
3
 
¾ teaspoon
vanilla extract

Remove lid and use rubber spatula to scrape down sides. Add cooled chocolate and vanilla and lock lid back into place. Turn on processor and process until smooth, 10 to 15 seconds. Stop processor.

 
4
 

Remove lid and carefully remove processor blade (ask an adult for help).