http://4.bp.blogspot.com/_b4AgxcB56NI/Sw6M659EP3I/AAAAAAAAAn4/PMVF5C_h44A/s1600/PB231556.gif

It looks like it has a different consistency too. I sooo want to get my icing like this, does any one know if it's just adding chocolate forever?

that looks like a thick chocolate fudge icing. I think there are recipes here for some. I haven't personally tried any. good luck.

I do not have a recipe for this, but you'll have to be careful. If you just 'add chocolate forever', it'll probably become bitter. Good luck - if you find a recipe, I hope you'll post it.

I've been looking for something like this as well....if you find it, post it please!

My best suggestion would be to use a crusting chocolate buttercream and add a small dab of black coloring to it to darken it up or find a buttercream that uses melted chocolate in it and use the darkest chocolate you can find.

Be sure to post your results when you figure it out. I would love to see your end result.

If you use dutch processed cocoa you'll get the darker color but not that fudgy look. I have no idea how they get fudgy frosting like you find at some bakeries. Let us know if you find a good recipe.

It looks like whipped dark chocolate ganache

Oh I just made some of this tonight for my candy barrel cake! It's kind of a pain, but soooooo worth it.

Don't try and frost the outside of a cake with this stuff. Piping it onto cupcakes would be fine, and it's GREAT to fill a cake, but attempting to smooth it will tear your cake up. You can also pour it to top a cake but keep in mind it doesn't drip like ganache.

2/3 cup milk
2 cups granulated sugar
pinch salt
2 tablespoons corn syrup
6 tablespoons unsweetened cocoa powder
2 tablespoons shortening
2 tablespoons butter
1 teaspoon vanilla

Dump everything into a large saucepan and put over medium-high heat. Stir to dissolve sugar & cocoa. Bring to a boil.
Affix a candy thermometer and boil to 238* DO NOT STIR
Turn off heat. DO NOT STIR.
Let mixture cool to about 90*. Remove thermometer and use a hand mixer to beat for about 10-15 minutes, until fudge thickens to a barely-pourable consistency.
Apply to cake/cupcake/mouth.

This is basically a soft fudge. It sets up fairly solid on the outside but stays soft on the inside.

Thanks for posting this recipe. I will definitely give this a try!

How many cupcakes can you frost with that recipe?

There is a recipe in this blog. It looks good!

http://sweetopia.net/2010/05/chocolate-cupcakes-and-spring-gum-paste-flowers/

I've used Hershey's special dark cocoa, and it came out pretty dark! It's so yummy too!

Hey guys!! I'm sorrrrryyy I had totally forgotten I posted this post lol... I just read all the answers... thank you so much!!
I'll try those recipes and I'll be back to tell if they worked with me!!
I haven't found others yet..
just for the record... I did try whipping white ganache, but it didn't work at all it was about the color in this case, I didn't even get the consistency...

My chocolate icing is really dark. I use Indydebi's recipe and add 6-8 ounces of melted unsweetened Baker's chocolate squares. I have to add a little extra milk when I add the chocolate but I just add about a tsp. at a time until I have the right consistency. I tried to attach a photo but I can't get it to work. It taste really good too.

thanks Piccollo that sounds so yummy cant wait to try it