Chocolate Buttercream Frosting

Perfect for cakes and cupcakes.

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, very soft
1 tablespoon plus 1 teaspoon whole milk
6 ounces semisweet chocolate, melted and cooled to lukewarm
1 teaspoon vanilla extract
1 1/4 cups sifted confectioners' sugar

Beat the butter until creamy, about 3 minutes. Add the milk slowly and beat until smooth. Add the melted chocolate and beat well. Add the vanilla and beat for another 3 minutes. Gradually add the sifted sugar and beat until creamy.

This makes enough icing for 1,2 or 3 layer 9-inch cakes or 2 dozen cupcakes.