Yield: Enough to frost 12 cupcakes
Prep Time: 10 min
8 ounces bittersweet chocolate, finely chopped
8 tablespoons (1 stick) unsalted butter, cut into pieces
1 cup sweetened condensed milk (not evaporated!)
1/4 cup light corn syrup
1 teaspoon vanilla extract
1 pinch of salt
1. In a medium bowl, melt the chocolate and butter in the microwave in one-minute bursts until the chocolate is completely melted (stop and stir after each minute). Add the condensed milk, corn syrup, vanilla and salt. Whisk until well-blended.
2. Set aside at room temperature, whisking frequently. It will thicken as it cools. When completely cool, cover with plastic wrap until ready to frost.
*If you are preparing this recipe as gluten-free, just be sure to use brands of chocolate, condensed milk and corn syrup that are known to be GF.