This is pastry chef Elizabeth Falkner's recipe. It's bar-none the quickest, easiest, fudgiest frosting I've ever come across. Just make sure you get sweetened condensed milk, NOT evaporated (I've made that mistake plenty of times myself). This recipe makes enough to frost 24 cupcakes, or to fill and frost an 8" layer cake.
- 5 ounces unsweetened chocolate, roughly chopped
- 1 (14-ounce) can sweetened condensed milk
Melt the chocolate in a bowl placed over a saucepan of simmering water, or in the microwave in 15-second increments, stirring between each one. Microwave the sweetened condensed milk for 5-10 seconds until just warm to the touch, and add it to the chocolate. Stir until smooth. Allow to cool in the refrigerator, stirring occasionally, until workable. Can be made 1-2 days ahead of time. Store in refrigerator and allow to come to room temperature before use.