Crazy Rich Chocolate Frosting

I made some very chocolatey cupcakes earlier this week. Extreme chocolate. Huge chocolate. Rich and full of sin.

The cupcake recipe is Martha Stewart's one-bowl chocolate cupcakes which produces a moist and light cake- it's my go-to.

The frosting, however, which is the reason for this post, is out of this world. If you consider yourself a chocolate freak-lover, then you really need this frosting for your files. As a friend told me, "it was like biting into the best chocolate fudge". What a good description- it's THICK and densely chocolate.

There remains in my fridge a tupperware with some leftover frosting in it. Call me a criminal, but it's been my good-morning and my good-night all week. Tastes quite superb spread across graham crackers too.

Crazy-Rich Chocolate Frosting (for cupcakes or cake… or spoon eating)

{Annie’s Eats}

14 oz. bittersweet chocolate, finely chopped

9 oz. cream cheese, at room temperature

9 tbsp. unsalted butter, at room temperature

3 cups confectioners’ sugar, sifted

6 tbsp. unsweetened Dutch-process cocoa powder

Pinch of salt

1 cup plus 2 tbsp. sour cream

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water. Set aside to cool until just barely warm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Gradually mix in the confectioners’ sugar, cocoa powder and salt. Beat in the melted and cooled chocolate and then the sour cream. Continue beating until the mixture is smooth and well blended. Frost cupcakes immediately.