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cupcake recipe

Boiled Chocolate Icing

Boiled chocolate icing is a favorite in the southern states.  It's normally seen (and eaten) on the 12-15 layer cakes most Southern grandmothers bake around the holidays.  I think it's just too good to only use during the holidays, so I put it on cupcakes all year round.


16 oz. powdered sugar
6 oz. semisweet chocolate chips
1 teaspoon vanilla
1/4 cup butter
1/3 cup plus 1 tablespoon evaporated milk

Boiled Chocolate Icing Directions

In a large saucepan, melt the butter over medium heat.   Slowly stir in evaporated milk.  Continue stirring until milk and butter boil rapidly.  Immediately remove pan from heat.  Stir in chocolate and vanilla.  Once chocolate chips are melted, stir in powdered suger until fully incorporated.  Continue stirring until the frosting is smooth and shiny.

NOTE:  The frosting may get really thick when the sugar is added.  If this happens, add small amounts of hot water to the icing while stirring until the icing becomes smooth enough to pour over cupcakes.