Name: Easy Chocolate Buttercream
Yield: Makes 1 1/2 cups, enough for 12 cupcakes
Ingredients: 10 tablespoons unsalted butter, softened; 1 cup (4 ounces/113 grams) confectioners' sugar; pinch table salt; 4 ounces (113 grams) semisweet or bittersweet chocolate, melted and cooled; 1/2 teaspoon vanilla extract

Before You Begin

Any of the buttercream frostings (see related recipes) can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent).

Instructions

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.