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Epicurious

Chocolate-Sour Cream Frosting

Similar to dark chocolate frosting (page 302), this topping gets its intense color from the addition of semisweet chocolate. Sour cream and cream cheese impart tangy flavor and ultra-creamy consistency. This frosting would pair well with any chocolate cupcake, particularly devil’s food (page 34; also made with sour cream), as well as those made with banana, such as the roasted banana cupcakes on page 141.

Recipe information

  • Yield

    makes about 8 cups

Ingredients

1 pound (4 cups) confectioners’ sugar, sifted
1/2 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
18 ounces bittersweet chocolate, melted and cooled (see page 323)
1 1/2 cups sour cream

Preparation

  1. Sift together confectioners’ sugar, cocoa, and salt. With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy. Reduce speed to low. Gradually add sugar mixture; mix until combined. Mix in melted and cooled chocolate and then sour cream; scrape down sides of bowl and continue beating until smooth. Use immediately, or frosting can be stored in the refrigerator up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temperature and beat on low speed until smooth.

Martha Stewart's Cupcakes
TagsFrostingDessertCocoaChocolateSour CreamDairyCream CheeseCheeseNut FreeGluten FreeElectric MixerCookbooks
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