10 chocolate food chocolate buttercream Recipes

food cake mix, water, oil, eggs, buttercream frosting, butter, softened (3 sticks), powdered sugar, milk, vanilla extract, semisweet chocolate, chilled

bittersweet (not unsweetened ) or semisweet chocolate, chopped, all purpose flour, unsweetened cocoa powder, baking powder, coarse kosher salt, baking soda, whole milk, plain whole-milk yogurt, golden brown sugar, unsalted butter, room temperature, dried lavender blossoms,* finely ground in spice mill, eggs, bittersweet or semisweet chocolate, chopped, unsweetened cocoa powder, more) water, unsalted butter, room temperature, powdered sugar, divided, grated orange peel, vanilla extract, coarse kosher salt, grand marnier or other orange liqueur, chocolate curls

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

food cake mix, oil, water, eggs, maraschino cherries , bottle, cherry pie filling, buttercream frosting, chocolate curls

unsalted butter, softened, unsweetened cocoa powder, unsweetened chocolate, chopped, boiling water, cake flour, all-purpose flour, baking soda, salt, dark brown sugar, granulated sugar, eggs, sour cream, pure vanilla extract, vanilla buttercream icing , recipe follows

ground sweet chocolate , and cocoa, flour, granulated sugar, baking soda, cream of tartar, salt (optional), buttermilk, butter, softened, eggs, pure vanilla extract, unsweetened chocolate , baking bar (ghirardelli s 100% cacao), instant coffee granules, boiling water, butter, softened, sugar, pure vanilla extract, milk (i use 2% )

boiling water, unsweetened cocoa powder (not dutch-process), whole milk, vanilla, all-purpose flour, baking soda, salt, unsalted butter, softened, dark brown sugar, granulated sugar, eggs, brown sugar buttercream or chocolate sour cream frosting, garnish: chocolate curls tipped with gold leaf

cake flour, cocoa, sugar, divided, salt, egg whites, cream of tartar, vanilla, egg whites, water, vanilla, cream of tartar, sugar, sweet butter, cocoa, salt