Chocolate Marshmallow Frosting

One of the best frostings I’ve ever tasted was at a kids’ birthday party when I was around 8 years old. My friend’s mom made a light and fluffy marshmallow frosting over confetti cake so delicious I remember it vividly to this day.

Since I’m a serious chocolate fanatic, I decided to try a chocolate version of marshmallow frosting. The results were hugely popular with my co-workers who tasted the frosting over Chocolate Cupcakes with Ganache Centers.

Ingredients:

• 2 sticks butter, softened
• 1 tsp. pure vanilla extract
• 4 Tbsp. milk
• 3 cups confectioner sugar
• ¼ cup Dutch-processed cocoa powder
• 7-ounce jar marshmallow crème

Directions:

1. In the bowl of an electric mixer on medium speed, cream the butter, vanilla and milk until smooth, about 2 minutes.
2. With the mixer on low, add the confectioner sugar and the cocoa powder and beat until just combined, then beat on medium speed for about 2 minutes.
3. With a rubber spatula, gently fold the marshmallow crème into the frosting mixture until most of the white streaks are gone.
4. Use right away or refrigerate for up to 2 days. Bring to room temperature if previously refrigerated.

Makes enough frosting for a dozen cupcakes or a 8” double layer cake.