My chocolate fudge frosting makes enough to frost one of the following cake sizes: a two-layer 8" or 9" cake, a one-layer 9x13" cake, 12 cupcakes (generously frosted as seen in photos), or 24 cupcakes (modestly).Recipe also includes a how to video!
Combine chopped chocolate, butter, milk, and salt in a saucepan over low-heat.
4 oz unsweetened chocolate, ⅓ cup unsalted butter, ½ cup whole milk, ¼ heaping teaspoon salt
Stir frequently until chocolate and butter are completely melted and mixture is smooth.
Remove chocolate mixture from the heat and pour into a large bowl. Add powdered sugar and vanilla extract and whisk until icing is glossy and smooth.
4 ½ cups powdered sugar, 1 ½ teaspoons vanilla extract
Allow the frosting to cool, stirring occasionally, until it is thick enough to spread or pipe over cake/cupcakes (how long this takes will vary greatly depending on many factors including how hot the chocolate mixture became, the temperature of your kitchen, etc.). The more you whisk the mixture the faster it will cool.
Video
Notes
Making in Advance
I do not recommend making this frosting far in advance of making your cake or cupcakes as it will become quite firm as it cools. Once it is too cool to spread or pipe, it's hard to return to that consistency (re-warming the frosting will yield mixed results and I don't recommend it).
Storing
Once applied to your cake or cupcakes this frosting will keep at room temperature for up to 4 days or refrigerated for at least a week. It also freezes well.