2-3TablespoonsHeavy Whipping Cream - or more as desired
1teaspoonVanilla Extract
½teaspoonSalt - optional
Chocolate Sprinkles - if desired
Instructions
Beat together the butter, powdered icing sugar and cocoa powder for 2 minutes until well combined.
Add the heavy whipping cream, vanilla extract and salt. Beat until buttercream frosting has a thick, smooth texture that holds still peaks.
Adjust the flavor or texture with additional powdered icing sugar, cocoa powder or heavy cream, as needed.
Scoop the frosting into a piping bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes, starting in the center, working your way out to the edges and then back towards the center and up.
Notes
This Recipe Can be Doubled: Looking to make a double batch of cupcakes, double this frosting recipe as well by increasing the ingredients proportionally.
Coconut Oil for Butter: You could swap butter for coconut oil, if you used unrefined coconut oil it will have a more coco-nutty flavor, where as the refined coconut oil has more neutral flavor.
Mocha Frosting: To make mocha flavored frosting you can either add so instant coffee or espresso powder.