A chocolate fudge frosting that tastes like a mug of hot chocolate, with melted chocolate. No cooking involved, just melt the butter in a microwave and mix up frosting in one bowl.
Melt the chocolate chips in the microwave for 1 minute and set aside.
Warm the butter and shortening together on a microwave safe dish at 10 seconds in microwave - twice if they don't appear soft.
Make Frosting
Put all ingredients - except for the melted chocolate - and 6 tablespoon of milk in a large bowl and use a hand-mixer to mix the frosting until it is smooth. Add the additional 2 tablespoon if needed to achieve a creamy texture.
4 cups powdered sugar, ½ cup butter, ½ cup organic shortening, 6 tablespoon cocoa powder, 6-8 tablespoon dairy free milk, 1 teaspoon vanilla, ½ teaspoon salt
Once all other ingredients are incorporated, fold in the melted chocolate. It can be warm, but not hot.
⅔ cup chocolate chips, melted
To keep it soft, put a soaking wet paper towel over the bowl until ready to frost. This will keep the frosting soft for about 10 minutes so plan your baking around this window.
Store
Store this frosting in the refrigerator for two weeks. To use it, let it sit at room temperature until it is soft. Normally I store it in frosting bags with a 2M frosting tip in the bag so it's ready to use on freshly baked cupcakes.
Video
Notes
1.As with most frostings, add vanilla and control the creamy level with milk. This recipe works well with 6 tablespoon of milk but you can add more or less depending on how creamy you want your frosting texture to be.2.This recipe can be made in one bowl and makes enough frosting to frost about 18 cupcakes or 1 (2-layer) cake. It can easily be doubled.Store Frosting. Keep it in a sealed container for 1 week, or frozen for 3 months.Store Frosted baked goods. Keep frosted cupcakes or cakes on the counter at room temperature for about 24 hours. After that refrigerate them.