Mis Amores! I’ve missed you! It’s been a busy summer, and now that school has started (my son started kindergarten! Crazy!), we’re on a tightly packed schedule.
Soon after Eid ul Fitr, the kids and I left for California to prepare for my brother’s impending wedding festivities. To say the wedding was amazing would be an understatement. Like, understatement of the century.
We’re back now, and in the thick of a standard school year. Although the summer was fun, it is nice to be back home and into a normal routine. It’s nice to have some predictability.
While in California, I got the chance to test out some amazing new recipes. Luckily for me, my mom and brother are both amazing taste testers. I’m excited to recreate some of the stellar recipes that were tested.
Now onto today’s recipe- Chocolate cream cheese frosting. A few days ago I was asked to bake some cupcakes for an Eid ul Adha kids gathering. Surprisingly, I was low on butter but had a few packages of cream cheese (very strange in my home!). I wanted to try my hand at something different, and I’ve seen recipes floating around for a chocolate take on cream cheese frosting. I adapted this recipe and came up with this fabulous frosting! It’s slightly tangy with an amazing chocolate kick. It’s an amazing alternate to regular buttercream!
Chocolate Cream Cheese Frosting
Yield: Enough To Frost 2 Dozen Cupcakes
Or a 2-Layer Cake
- 1 pound cream cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- 2 teaspoons vanilla
- ¼ teaspoon salt
- 6 cups powdered sugar
- 1 cup cocoa powder
Place cream cheese, butter, vanilla, and salt in a large bowl, and using a whisk attachment, whip on medium-high speed until smooth, about 2 minutes. Add the powdered sugar and whip on low speed until incorporated. Add cocoa powder and whip on low speed until incorporated. Increase speed to high and whip until light and fluffy, 3 to 5 minutes, remembering to scrape the sides of the bowl along the way.
Use as needed.
Note: Frosting may be made and frozen in advance. To use, simply leave on the counter and bring to room temperature. The frosting may need to be whipped lightly to bring back t original consistency.