Yield: 3 cups (for 36 cupcakes lightly spreaded, or 18 generous amount of piping)
Prep Time: 15 min
Cook Time: 2 min
Chocolate Buttercream Frosting
1/2 cup salted butter, softened
One 3-ounce package cream cheese, softened
One 16-ounce package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips
1. In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
2. Microwave the chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth. If the frosting is too soft for piping, cover and refrigerate for a few minutes until it firms up a little bit. Otherwise, spread frosting on top of cupcakes and decorate as desired.
*If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is known to be GF.
Source: RecipeGirl.com (barely adapted from Southern Living)