Chocolate buttercream frosting
For 10 cupcakes:
120 g of scraped dark chocolate
150 g of soft butter
160 g of icing sugar
colored sprinkles stars
a sac à poche
This cream is perfect to fill and to decorate cupcakes. Before decorating it is important to let cool the cupcakes.
Melt chocolate in a bain marie.
In a bowl knead the butter with an electric beater until it will be creamy. Add sifted icing sugar and blend to the butter with a spoon. Knead again the pastry with electric beater until it will be smooth and foamy.
To flavour the cream you should add some drops of rum or vanilla flavour.
Add chocolate and knead it to butter cream with whisk. Put the cream in a sac à poche and decorate the cupcakes.
Dust the cupcakes with star colored sprinkles.
This cream could be preserved for 1-2 days in the fridge.