SPRINKLES DARK CHOCOLATE FROSTING
1 1/2 sticks (170g) unsalted butter, firm but not cold
pinch of salt
2 1/2 cups (250g) confectioners' sugar, sifted
1/4 tsp vanilla
3 oz (85g) bittersweet chocolate, melted and cooled to room temperature
Makes frosting for 12 cupcakes
In the bowl of an electric mixer fitted with the flat beater, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated. Add the vanilla and beat until smooth and creamy. Stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Do not over mix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream. Add milk, 1 tsp at a time, if frosting does not have a spreadable consistency.
TO FROST Scoop a generous amount of frosting on top of a cooled cupcake. Hold the cupcake in one hand and with the other hand use a small offset spatula to smooth the frosting over the entire top of the cupcake. To achieve the Sprinkles look, use the length of the spatula to create large swirls around the circumference of the cupcake. Or for a more homespun and rustic quality, use the tip of the spatula to create small ridges and waves in the frosting.
Be careful to handle the cupcake with care and not grip it too tightly, which can crush the delicate cake. In general, the less the cupcake is handled, the better. An experienced Sprinkles froster can frost a cupcake with only a few turns of the spatula! Finally, top the frosted cupcake with Sprinkles crushed peppermint sticks.