I followed the directions with one slight change. After beating the butter with sugar, I didn't have the light and fluffy texture that I was expecting. So, I warmed up the milk and beat it for a few seconds and the texture was perfect. I also used double the chocolate for a richer flavor. For a double chocolate cupcake, pair it with the Chocolate Cake II recipe. This recipe only frosted one dozen cupcakes, so next time I will double the ingredients! This recipe is definitely a keeper!
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I followed the directions with one slight change. After beating the butter with sugar, I...