This thick, creamy, chocolatey and decidedly decadent chocolate buttercream will fast become your go-to icing recipe. It's easy to make and even easier to polish off on top of cupcakes, spongecakes, muffins - or even as it is off the spoon!
- 350g good quality dark chocolate
- 450g salted butter (seasons the chocolate, use unsalted if preferred)
- 475g icing sugar
- 2 eggs
- 1 tsp. vanilla
Put the butter and vanilla into a bowl and beat with an electric mixer until pale and fluffy, around 4-5 minutes. Meanwhile, break the chocolate into a bowl over a pan of barely simmering water and melt. Once melted, leave to cool.
Gradually beat in the icing sugar, on a low speed, until fully incorporated, around 4 minutes. Beat in the eggs, one at a time, until fully incorporated and then beat for around 5 minutes more. Add the melted chocolate, keep beating and then beat for around 4 minutes more until thick and creamy.