ONE-BOWL BUTTERCREAM CHOCOLATE FROSTING
6 Tbsp butter, softened
1/2 cup Hershey's cocoa
2 2/3 cup powdered or confectioners sugar
1/3 cup milk
1 tsp vanilla
In a small mixing bowl, cream the softened butter.
Add the cocoa and powdered sugar alternately with the milk. Beat to a spreading consistency (additional milk may be needed).
When the frosting reaches a spreading consistency, blend in the vanilla.
This recipe makes about 2 cups of frosting.
Different amounts of the Hershey's cocoa will produce different flavors.
Use 1/3 cup cocoa for a light flavor, 1/2 cup for a medium flavor or 3/4 cup for a richer flavor.
For chocolate cupcakes, prepare the Deep Dark Chocolate Cake according to this recipe.
Fill paper lined muffin cups 2/3 full with the cake batter.
Bake in the preheated oven for 18 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool thoroughly and frost. Yield:
Approximately 36 cupcakes.
* The black walnut meats may be omitted from the recipe of substituted with another nut, but the black walnut meats give the cake an added richer flavor