2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
1/4 tsp. salt
Optional: Additional cocoa powder as needed
Melt your chocolate chips if you haven't already and set aside to cool. You obviously don't want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.
In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.
When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined and fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons more. Spread or pipe frosting on to cupcakes or cake.
*If you are like me and don't particularly like the strong chocolate taste and like something a little sweeter, you can add about 1 - 1 1/2 lbs. powdered sugar or to taste.
Makes enough to frost 24 cupcakes.
Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.
Recipe adapted by Our Best Bites from Sugar Plum