This is actually a little something I ripped off from Stephanie. She made me an awesome chocolate chocolate sour cream chocolate cake for my 28th birthday and it blew my mind. So when I wanted a creamy fudgy frosting for a coconut cupcake, sort of an Almond Joy type thing, I whipped up some of her chocolate fudge sour cream frosting.
Here’s what you need:
12-oz package of semisweet chocolate chips
½ cup butter
1 cup sour cream
4 ½ cups (1 lb) powdered sugar
In a large pan, melt and stir the chocolate chips and butter over low heat, gradually. If you go in guns blazin you’re going to burn it and it’s going to stink up your kitchen for a decade. Let it cool for about 10 minutes and then stir in the sour cream. Blend in the powdered sugar until it’s all smooth and icing-y.
It might be a good idea to make the chocogasm cake into a cupcake. I haven’t given that a shot yet but I don’t see why it wouldn’t work nicely.