It’s time for round 2 of my cupcake project! You’ve seen the making of the “cake” portion of the cupcake, so now I’m going to share with you a super easy and tasty chocolate icing recipe that I recently discovered here.

First, here are the ingredients for the icing:

Oh yeah, I guess you need this too…heh.

Start by whipping the 6 tablespoons (that’s 3/8 cup, but I added more for extra creaminess) of butter until it’s smooth and creamy. Then, sift the 2 3/4 cups icing sugar with 6 tablespoons of cocoa (I did heaping tablespoons).

If you have a stand mixer, turn the speed onto a slow-medium and leave it running while you add a little bit of the sugar and cocoa mixture into the butter (if not, just mix after the addition):

Then add 1 of the 5 tablespoons of evaporated milk (again, mixing after the addition):

Alternate the icing and cocoa mixture with the remaining 4 tablespoons of evaporated milk, mixing after each addition, and add 1 teaspoon of vanilla to the icing at the end.

And, lo and behold, you have a creamy, but very light, chocolate icing in no time at all!

Part 3 is next, and that’s where the real fun begins!