Dark-Chocolate Frosting Shots

1. 1

   In a microwave-safe bowl, microwave the chocolate at high power in 10-second intervals until just melted.

2. 2

   Let stand until cooled to room temperature, about 15 minutes.

3. 3

   In a standing electric mixer fitted with the paddle, beat the butter with the salt at medium speed until fluffy, about 2 minutes.

4. 4

   At low speed, beat in the confectioners' sugar, 1/2 cup at a time, then beat in the vanilla.

5. 5

   Add the cooled chocolate and beat at medium speed until fully incorporated, scraping down the bowl as needed.

6. 6

   Scrape the frosting into a piping bag fitted with a star tip and fill small paper cups with 1 tablespoon of the frosting; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.