• 8 oz. semisweet chocolate, chopped
• 1 cup heavy cream

Melt chocolate and heavy cream together in microwave. Refrigerate until firm, 30-45 minutes. Whip the cooled mixture for about 7 minutes or until spreadable or able to be piped. If icing is still not firm enough, place in refrigerator to chill slightly, then whip again. Keep iced cupcakes refrigerated.

Recipe and image taken with permission fromVi Whittington and Autumn Carpenter's Book, Creative Cupcakes.