I'm trying to find a real dark rich frosting chocolate frosting for cupcakes that isn't ganache.

Any ideas?

Does anyone know what type of frosting DC cupcakes use for their whipped chocolate frosting? Think is the kind of look I am going for.

It's can't contain fresh cream do you health and safety regs in uk!!

Thanks in advance

I love Cooks Illustrated Foolproof Chocolate Frosting. It's intensely dark and creamy and not gritty or sickeningly sweet. Everyone who tries it says it's the best chocolate frosting they've ever had.

http://www.cbs.com/daytime/the_talk/blog/?id=55436

This might help you. I had read that their frostings (except buttercream) are all cream cheese based. You could play around with the amount of cream cheese you use to give it less or more flavor. You might not be able to use this though due to the cream cheese.

http://dairyfreecooking.about.com/od/sweetsaucesfrostings/r/chocfrost.htm

Go to this link in your search bar. It is a vegan made chocolate frosting with no creams or eggs. I have made it many times very delicious. Hope this helps you.

I find it really hard to get a dark coloured chocolate frosting because the longer you beat it, the lighter it will get. What I have done, when making an SMBC is fold in ganache to get the chocolate flavour and the colour. I've also added brown food coloring to make it darker.

The PP who mentioned the Cooks Illustrated recipe got me curious. So I found it on Rose Levy Berenbaum's forum's as it's a protected recipe from Cooks Illustrated. There is some useful information as well about making it.

http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/298/#2391

Here is what Cooks Illustrated said about the recipe:

http://recipes.cooksillustrated.com/cake-recipes/american/eggs/foolproof-chocolate-frosting-recipe/

The CI recipe is very dark and super chocolatey. I love smbc but when i tried a chocolate version it wasn't nearly chocolatey enogh. Whipped ganache tends to be just a little too intense and rich for me and the ci is perfect. It's dark and rich and very chocolatey but not too thick.

i dont mean to hijack this topic but ucbc does the ci recipe pipe well? im thinking a swirl of it on a cupcake with a tip 1m. 3/4 c of corn syrup seems like it would make the buttercream very thin.
thanks.

It's definitely not a super thick buttercream, but I always pipe it on cupcakes in a swirl and never have a problem. Once or twice it seemed a little thin so I put it in the piping bag and then put the piping bag in the fridge for a few minutes (just a few minutes or it gets really hard). Once it's piped on the cupcake, it always holds it shape perfectly at room temperature for me.

My favorite chocolate frosting is the recipe on the container of Hershey's cocoa powder. It's so amazing. I claim it as my own, lol and people go crazy over it.