Chocolate Buttercream
180 g semi-sweet chocolate chips
300 g unsalted butter, softened
540 g icing sugar
4 tablespoons whole milk
180 g semi-sweet chocolate chips
300 g unsalted butter, softened
540 g icing sugar
4 tablespoons whole milk
Melt chocolate chips in a heatproof bowl over a pan of simmering water. Turn off heat.
Meanwhile, beat the butter in the bowl of a stand mixer for 4-5 minutes, or until pale and smooth.
Sift icing sugar into a large bowl, then add to the butter in two stages, beating well between each.
Gradually add the milk and beat for another 5 minutes, or until well combined.
Pour in the melted chocolate chips bit by bit mixing as you go, then beat for a couple of minutes, or until the frosting is a rich, even color.

Source: Cupcake Jemma