Morning ya’ll!
So our Easter dinner was wonderful and went off without a hitch….thanks to some last minute intervention from Pinterest!
I woke up Easter morning and realized that I didn’t have a desert planned…total fail in this house. I pretty much always have a cake mix stashed in my cabinets somewhere for moments like these and was pretty pleased to dig out a yellow box cake mix on Easter morning.

But what to do about frosting? I had nothing.

Thank goodness for Pinterest…
After a few pretty specific searches (something like “how do you make easy frosting without any ingredients) I found this little gem for chocolate buttercream icing.
Buyer beware: in no way is this a healthy recipe but it is so, so good!

As you’ll see in the recipe below, I only used what I had on hand, which caused me to cut the recipe in half. There was still plenty of frosting to ice a single layer round cake (and for both Justin and Mark to get a spoon to lick)

Check out the link for step by step photo directions, but it really is just so easy you probably won’t need them!

recipe and photo via Cookies and Cups
  • 2 cups semi-sweet chocolate chips 1 cup milk chocolate chips
  • 1 lb (2 cups) butter 1/2 lb (1 cup butter)
How to Make
  1. In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently.
  2. When melted, cool completely and chill until solid.
  3. Remove from fridge and allow to come up to room temperature.
  4. Put all the chocolate in a mixing bowl and beat on medium for 2 minutes until light in color and fluffy.
Makes enough frosting to filling and frost an 8″ layer cake, or frost 24 cupcakes. Store refrigerated, but allow to come back to room temperature before serving.

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