This chocolatey, creamy buttercream has classic appeal and works just as well on layer cakes as on cupcakes.
6 cups confectioner's sugar (620 g)
1 cup cocoa (115g)
1/2 tsp salt
2/3 cup milk (150 g)
1 tsp vanilla extract
2 sticks unsalted butter, cubed and slightly chilled (227g )
Place confectioner's sugar, cocoa and salt in a mixing bowl fitted with the whisk attachment. Stir on low speed to combine. Heat the milk in the microwave until hot and add to the dry ingredients, stirring on low until thoroughly combined and cool. With the mixer running, add the vanilla and then add 1 stick of butter. Scrape down the bowl and add the additional stick of butter. Turn mixer to medium and continue to mix for 5 minutes until fluffy. If icing appears too soft, refrigerate briefly.
Yield: Enough to ice an 8" layer cake or 12 cupcakes generously