I couple of weeks back I discovered http://www.skinnykitchen.com and I’ve tried the turkey meatloaf muffins and now this recipe for Chocolate Fudge Frosting. It’s lower in fat than regular icing but it’s very sweet. You aren’t meant to add a giant swirl of it on top of your cupcakes but it would pair nicely with a not so sweet cake.
I’m also a huge fan of http://www.chocolatecoveredkatie.com. Her recipes are especially great because they’re often only 1-2 servings. This recipe for Reese’s Pieces Fudge Frosting, really does taste like Reese’s Pieces and it has no refined sugars! I made mine with maple syrup, mixed it by hand, and it turned out perfectly. I used it to top my Vegan Chocolate Mug Cake. Yummalicious! I love you Katie!
Skinny Chocolate Fudge Frosting
2 cups powdered sugar
¼ cup unsweetened cocoa powder (see shopping tip )
2-2½ tablespoons reduced-fat milk
1 tablespoon reduced-fat butter or Smart Balance Light
½ tablespoon corn syrup, optional
1 teaspoon vanilla extract
¼ cup mini semisweet chocolate chips for topping
Using a mixer, add powder sugar, cocoa, milk, butter, corn syrup and vanilla. Mix until smooth. It should be quite thick but easy to enough to frost. Makes enough for 18 cupcakes.
Reeses Pieces Fudge Frosting
(Yields almost 1/2 cup)
1/4 cup peanut butter (or other nut butter)
4-8 tsp pure maple syrup (click for a sugar-free alternative)
2 tbsp cocoa powder
4 tsp milk of choice (or more for thinner frosting)
3/4 tsp pure vanilla extract
optional: handful of chocolate chips (the “pieces”)
Blend everything (including chips, if using) in a small food processor or Magic Bullet. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. Best to store uneaten frosting covered in the fridge.