12ounces(340g)semisweet chocolate, melted and cooled slightly
Instructions
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
Add the cocoa powder and 1 cup of the confectioners' sugar, beat on low speed until most of the sugar is moistened then turn the speed up to medium and beat until well combined.
Add the remaining confectioners' sugar and beat on medium-low speed until the sugar is well mixed in.
Add the corn syrup, vanilla, and salt. Continue to beat until incorporated.
Add the melted and cooled chocolate and beat until smooth and creamy.
Notes
You can use semisweet, dark, milk, or white chocolate in this recipe. Make sure to use baking bars that are chopped fine and avoid chocolate chips.
Do not add the melted chocolate until it has cooled to the touch. Warm chocolate can cause the buttercream to curdle or loosen too much.
Make ahead tips
The frosting can be made 1 day in advance. Keep refrigerated in an airtight container. Bring to room temperature and re-whip before using it.
The frosting can also be frozen for up to 2 months. Thaw it in the refrigerator overnight then let it come to room temperature and re-whip before using.
Cakes or cupcakes frosted with fudge frosting can be left out at room temperature in an airtight container for up to 3 days. Or store them in the refrigerator for up to 1 week.