A healthy chocolate frosting that is lower in sugar and still perfect for piping, and a deep chocolate flavor. All because of a healthy mystery ingredient. Also gluten-free and dairy-free of course!
Chop the butter into rough chunks. If using a bittersweet chocolate bar, chop it into rough chunks. Add both to a small sauce pan with a stick-free surface, and over medium to low heat, slowly stir until both are melted. Be careful not to let it burn. You can also melt both over a water bath.
Put the sugar and arrowroot in a large mixing bowl.Pour in melted butter/chocolate mixture, and the vanilla. And add about 2 tablespoon of milk. Blend until creamy, adding more milk - 1 ttbsp at a time - to reach a frosting texture. Depending on the water content of my milk, I have added as much as 4 tablespoon sometimes so you decide how much milk you need.
Cover frosting bowl with a soaking-wet paper towel while you work with frosting. I advise you frost as fast as possible while the frosting is shiny; it hardens faster with the arrowroot.
If you want to put a creamy center in a few of your cupcakes, dig out the center core of each cupcake with the other side of the piping tip - it pops the core right out! Then pump icing inside so the cupcakes have a filling.
I piped the icing rosettes on top with a piping bag and French tip, 4B. I hope you love my reduced sugar icing!