Step 1

Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.

Step 2

Add in the sifted cocoa powder, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.

Step 3

Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Step 4

Mix in the cooled, melted chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.

Step 5

To make the frosting extra smooth, stir by hand with a rubber spatula for a couple minutes. Push the frosting back and forth to work out any extra air that was incorporated while the frosting was being mixed. Cover with plastic wrap to prevent crusting and set aside.

Step 6

Repeat step 5 and stir the frosting by hand again right before you use it. Sometimes as frosting sits it develops air bubbles. Giving it a good stir helps make sure it stays silky smooth before you add it to your cake or cupcakes.