Chocolate Fudge Frosting

• 1 1/2 cups (375 mL) confectioners sugar
• 3/4 cup (175 mL) unsweetened Dutch-process cocoa powder, sifted
• 1/2 cup (125 mL) unsalted butter, at room temperature
• 2 tbsp (25 mL) chocolate cream liqueur
• 1 tbsp (15 mL) strong brewed coffee or milk
• Pinch salt

1. In a food processor fitted with a metal blade, process confectioners sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.
2. Spread frosting on cooled cupcakes.
3. Variations
4. If you prefer your frosting a little less sweet, you can reduce the confectioners sugar by 1/2 cup (125 mL) for the full recipe or 1/4 cup (50 mL) for half the recipe.
5. To make this frosting vegan, substitute margarine for the butter and replace the chocolate cream liqueur with chocolate liqueur or rum.

confectioners sugar, cocoa powder, unsalted butter, chocolate cream liqueur, coffee, salt

Taken from www.cookstr.com/recipes/chocolate-fudge-frosting (may not work)