3one ounce squares of melted then cooled semi-sweet chocolate
½teaspooninstant coffee
1-2tablespoonsheavy 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.