Candy Bar Buttercream Frosting
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Candy Bar Buttercream Frosting
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What better way to use up leftover candy than with my candy bar buttercream frosting recipe?!!
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Ingredients
- ½ cup crushed chocolate bars
- 1 cup salted butter
- ½ cup unsweetened cocoa
- 3 one ounce squares of melted then cooled semi-sweet chocolate
- ½ teaspoon instant coffee
- 1-2 tablespoons heavy cream
- 3¼– 3¾ cups icing sugar
Instructions
- Grind assorted chocolate bars in your food processor until they are small enough to fit through your icing tip and you have ½ cup of crushed chocolate bars.
- Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.
- Whip the butter in your mixer until it’s light and fluffy.
- Add in the cocoa, beating until combined.
- When the chocolate is cool, add it to the butter. Make sure it’s cooled!!
- Add the instant coffee to one tablespoon of cream, then add to the butter mixture.
- Now you can put in the icing sugar one cup at a time, beating until combined.
- Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.
- Beat in the chocolate bars until they are mixed through.
- Refrigerate the icing once it's on cupcakes or keep in a cool place until served that day.
Nutrition Information
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Calories
155kcal
(8%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
14g
(22%)
Saturated Fat
9g
(45%)
Cholesterol
28mg
(9%)
Sodium
92mg
(4%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
325IU
(7%)
Calcium
13mg
(1%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Calories | 155kcal | 8% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 28mg | 9% |
| Sodium | 92mg | 4% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 325IU | 7% |
| Calcium | 13mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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