- Three 1-ounce squares unsweetened chocolate, roughly chopped
- 4 tablespoons unsalted butter, at room temperature
- 1 one-pound box (about 4 cups) confectioners’ sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 4 to 6 tablespoons milk
- Place the chocolate in the top of a gently simmering double boiler. Stir occasionally until melted, about 6 minutes.
- Using a hand-held electric mixer or a standing mixer fitted with a paddle attachment, cream the butter until fluffy, about 2 minutes. Add the melted chocolate and beat to combine.
- On low speed, gradually beat in the confectioners’ sugar. Add the salt and vanilla. Beat in 4 tablespoons of the milk, adding more milk if needed to reach spreading consistency.
- Cover the surface of the icing with plastic wrap until you’re ready to frost the cupcakes.