This creamy chocolate fudge small batch frosting is wonderfully rich, smooth, and spoon-worthy! Chocolate and butter are the base of the frosting, and coconut cream makes the frosting extra creamy. The small batch frosting recipe is perfect to frost a small batch of cupcakes, or a 6-inch mini cake.
Open the refrigerated can of coconut milk, and measure out the 1/4 cup. Set aside.
1/4 cup unsweetened canned coconut milk, full fat
Chop the chocolate baking bar into coarse chunks. In a small saucepan set over low heat, add the chocolate and butter. Stir and heat until just melted and smooth. Do not overheat, or the chocolate may seize.
2 ounces semi-sweet chocolate baking bar, 2 tablespoons unsalted butter
Transfer the melted chocolate to a medium mixing bowl. Let sit for 3 to 5 minutes to cool down.
Add the coconut milk solids, salt, and vanilla to the chocolate. Using a hand held mixer on medium speed mix until incorporated and smooth. Then, in increments, add the powdered sugar. Continue to add the powdered sugar and mix until the frosting is fluffy and creamy. Depending on your desired frosting consistency, you can add more or less powdered sugar. More for extra thick frosting, less for a little creamier.
1/4 cup unsweetened canned coconut milk, full fat, 1/4 teaspoon salt, 3/4 teaspoon vanilla extract, 2 cups powdered sugar
Cover the frosting and let chill in the refrigerator for about 15 minutes to give the frosting time to set and cool completely. After that, the frosting is ready to use, or you can continue to refrigerate the frosting for 5 to 7 days. Note - The longer the frosting refrigerates, the firmer it will get. Do not reheat frosting, just let it come to room temperature and stir to loosen.
Notes
Serving Size - This small batch frosting is enough for 4 to 6 cupcakes. Or, depending on how much frosting you like on each layer 1 6-inch single layer or double layer cake.
Canned Coconut Milk - For best results, refrigerate the can of coconut milk overnight so the solids and liquid separate. We are only using the coconut solids from the can. The coconut cream makes the frosting super creamy.
Substitute Whole Milk for Coconut Milk - Whole milk can be used instead of the coconut milk at a 1:1 ratio. You may need to add 1/4 cup or more powdered sugar for the frosting the thicken.
Chocolate Bar - I recommend a chocolate baking bar over chocolate chips for this recipe because the baking bar will melt smooth.
Storing - Frosting on cakes or cupcakes can sit covered at room temperature for 2 days. Beyond that, I recommend refrigerating it.