Halloween Cupcakes

Step 4 Prepare your Frosting

This technique for the most amazing buttercream recipe is going to require both your faith in me and some patience. 

Can we agree to this?  Prepare to be filled with disbelief before you are filled with awe. 

Let's go.

You know by now that cutting your room-temperature butter into chunks is essential to successful baking, so I won't even condescend to mention it to you.

• Add your butter (1 cup, remember?)  to your powdered sugar (AKA confectioner's sugar, AKA icing sugar, AKA 10x sugar - never really understood that last one) (4 cups / 1 lb / one whole entire box, yes). 
• Stir to fold the butter and sugar together.  This is only a preventative step to keep from creating an enormous dust storm when you introduce the mixer.  Not sure if it will work for you.  Never does for me, but heck, give it a go and let me know how it goes.
• Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

This is the point where your faith will be tested.  At some point during minute two or three, you'll be ready to throw in the towel and crack open your can of Duncan Heinz.  DON'T DO IT.  Nothing can compare to the magic you are about to make when you just keep the mixer on for a moment more.

• Once these two ingredients have been magically transformed into something that actually resembles frosting instead of the dusty, sticky mess is did two seconds ago, it's time to add the rest.
• Add milk (1/2 c) and vanilla (2 tsp) and continue to blend on medium speed for one minute more.  

To make chocolate frosting:

• Melt chocolate chips in a bowl - 14 oz to turn the full batch into chocolatey goodness, less if you're divvying it up.
• Once the chips have cooled, stir into prepared buttercream frosting.  Adjust to taste!

To make colored frosting:

• Add food coloring to suit your needs.  I didn't really need to make a whole step about that, did I.