The Best Chocolate Pudding Frosting Recipe
Delicious creamy chocolate pudding frosting is perfect on cupcakes or by itself for a rich dessert!
Servings: 8 cups
Equipment
Ingredients
- 1½ cups granulated sugar
- 6 tablespoons flour
- ¼ cup unsweetened cocoa powder
- 1½ cups whole milk
- 1½ cups unsalted butter
- 8 ounces bittersweet chocolate finely chopped
- 2 teaspoons vanilla extract
- 1 teaspoon salt
Instructions
- Whisk together the sugar, flour, and cocoa.
- Whisk in the milk then transfer to a small saucepan.
- Cook over medium heat, whisking constantly for 4 to 6 minutes until it begins to boil.
- Once boiling, boil for 30 seconds only then remove from heat.
- Transfer to a bowl and cover with plastic wrap touching and covering the surface and refrigerate for 1 hour.
- Melt the chopped bittersweet chocolate at 30-second intervals, stirring in between, until fully melted, then let cool.
- In a stand mixer fitted with a paddle attachment, cream butter then add the pudding mix in small amounts, mixing a couple of times in between additions.
- Add the melted chocolate to the stand mixer and beat just until combined.
- Add the vanilla and salt and mix on medium speed for 6 to 8 minutes until light and fluffy and light brown in color.
Notes
Once whipped, this frosting recipe yields about 8 cups of frosting, the perfect amount to frost an 8 or 9-inch two-layer cake or a 6-inch 4 layer cake or 24 cupcakes. You would have excess frosting if used on a 9x13-inch cake.
Nutrition
Serving: 2tbsp frosting | Calories: 232kcal | Carbohydrates: 18g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Cholesterol: 32mg | Sodium: 99mg | Fiber: 2g | Sugar: 13g
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