Submitted by Kathy Johnson of Salem, Ohio
- 1/2 cup butter or margarine, softened
- 3 oz. unsweetened baking chocolate, melted, cooled
- 3 cups powdered sugar
- 2 tsp. vanilla
- 3-4 Tbsp. milk
- In a large bowl, mix butter and cocolate. Stir in powdered sugar. Beat in vanilla and milk until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 24 cupcakes.