Chocolate Sour Cream Frosting

Adapted from this Epicurious recipe 

5 ounces dark chocolate, chopped 

10 ounces milk chocolate, chopped 

¾ cup sour cream 

¾ cup heavy cream 

1 teaspoon vanilla 

Place the dark chocolate and milk chocolate in a microwave safe bowl. Microwave at 80% power for 45 seconds then stir. Continue to microwave at 80% power in intervals of 15 seconds stirring after each interval until the chocolate is fully melted. 

Whisk in the sour cream, heavy cream, and vanilla. The frosting should be smooth and shiny. Work quickly to generously frost 12 cupcakes. Whisk as necessary to keep the frosting smooth. 

Try this frosting on devil’s food cupcakes or chocolate pound cake.

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