Dark Chocolate Buttercream
My Dark Chocolate Buttercream recipe is ultra rich, silky, and smooth with intense chocolate flavor and just the perfect amount of sweetness. Amazing on any cake or cupcake!
Ingredients
- 3 (270 grams) Ghirardelli Intense Dark 86% Cacao Midnight Reverie Bars
- 3 cups (375 grams) powdered sugar, sifted
- 1/4 cup Ghirardelli unsweetened cocoa powder, sifted
- 8 ounces (227 grams) unsalted butter, at room temperature
- 1/4 teaspoon fine salt
- 2 teaspoons pure vanilla extract
Instructions
- Finely chop the Ghirardelli Intense Dark chocolate bars. Gently melt the chocolate using a double boiler, or microwaving in 30-second bursts, stirring between bursts, until melted. Once smooth, allow the chocolate to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, cocoa powder, and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cooled melted chocolate and beat on medium for 2 minutes, or until light and fluffy.
STORAGE:
- Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
Notes
This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake.