This is my go-to chocolate frosting recipe. It’s so easy to make, and has half the amount of fat (or more) of traditional frostings.
And just in case you’re wondering about the cupcake, I used the Julie’s Original White Cake Mix according to the package directions. The only thing that I did was to add 1 teaspoon of pure almond extract. The one bag of mix made 17 standard cupcakes. I filled the lined muffin tins 3/4 full with batter and baked them for 30 to 40 minutes, or just until a tester inserted in the middle came out clean.
[yumprint-recipe id=’33’]
