Thursday, September 1, 2011
Natalie's only request was cream cheese icing. I iced half the cupcakes with standard cream cheese icing and for the second half I decided to make chocolate cheesecake frosting. It still had the cream cheese, but with a hefty dose of cocoa it is transformed into chocolate cheesecake.
This icing is so good that I promise you won't be questioning anyone's compliments. All praises will definitely be genuine.
Chocolate Cheesecake Frosting
From How Sweet It Is
1/2 cup butter (1 stick), softened
8 oz (1 package) cream cheese, softened
1 tablespoon vanilla extract
4 cups powdered sugar
1/3 cup dark cocoa powder
(1-2 tablespoons of milk, if needed)
Beat butter and cream cheese together in a stand mixer until well combined. Stir in vanilla until incorporated. On low speed, mix in powdered sugar 1/2 cup at a time. Beat in cocoa powder, increasing the speed to make sure everything is well combined. If too thick, mix in milk 1 teaspoon at a time. If too thin, add in additional sugar. Use to top your favorite cake or cupcakes!