Servings: Frosts 2 dozen cupcakes
- 10 ounces bittersweet chocolate , chopped
- 1 pound unsalted butter , at room temperature
- 1 pound plus 8 ounces powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth. Add chocolate and mix until just incorporated.
*Don't over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!