Chocolate Silk Icing

For my friend Allana's (see note below) 40th birthday party on Saturday, I made cupcakes. As per usual, I obsessed over the flavours, the icings, the timing, and the transport of the little cakes, amongst other slightly less important details like - what to wear... By Friday I had my list narrowed down to two.

1. Chocolate cupcakes (made from the Double Double Chocolate Cake from The Harrow Fair Cookbook) with their tops cut off and a small scoop taken out, filled with white chocolate/peanut butter mousse, tops replaced and a swirl of mousse to finish it off. YUM.

2. Red velvet cupcakes with a fluffy white icing. These aren't my favourite, but I wouldn't turn them down if I was desperate for a sugar fix.

My kitchen bakery was in full swing by Saturday afternoon. My family and some friends were out on a garbage hike around town (which I had bowed out of). I knew when the gang got back to the house there would be a lot of disappointed faces when they were told that the finished cupcakes were off limits. So I whipped up a batch of yellow cupcakes and made this chocolate silk icing to go with them. They turned out to be my favourite ones.

This is the most beautiful chocolate icing I have ever made - and that is saying something! Do not refrigerate this icing unless you like your cupcakes with hard caps on. I would also suggest not making this when you are really hungry....

Chocolate Silk Icing 
(adapted from The Sweeter Side of Amy's Bread by Amy Scherber & Toy Kim Dupree)

3 cups bittersweet or semi-sweet chocolate chocolate (chips are fine)
1 1/2 cups icing sugar
3/4 cup cocoa powder
1 pound butter, at room temperature
1 tsp. pure vanilla extract

Melt the chocolate in a heat-proof bowl set over a pan of simmering water. Set the chocolate aside to cool. Sift the sugar and cocoa powder together in a separate bowl.
Cream the butter at medium speed for about 2 minutes in the bowl of an electric mixer fitted with the paddle attachment. Add the sugar mixture and continue to mix of low-medium speed until the sugar and cocoa are well incorporated. Add the melted chocolate and vanilla and mix again on medium speed until it is smooth and a good spreading consistency. The icing can be used immediately or stored in an airtight container at room temperature, but it should be used within 3 days.

** For more information about Allana Harkin, read her blog on babble.com called "Eating Over The Sink". It is laugh out loud funny!


  1. These cupcakes for the crew that gathered garbage from around town were DELICIOUS :) Thanks!!

  2. I've got two chocolate lovers with birthdays coming up! I'll definitely give this a try!