Chocolate Mud Frosting

This chocolate frosting comes together in the microwave with just four ingredients and zero fuss. Melted chocolate chips, milk, corn syrup, and vanilla blend into a glossy, pourable frosting that thickens into a fudgy, ganache-like consistency as it chills.

The corn syrup is the secret here. It gives the frosting a smooth, shiny finish and prevents the chocolate from seizing up or turning grainy as it cools. No powdered sugar, no butter, no electric mixer needed.

Stir the mixture occasionally as it refrigerates. You’re looking for a thick, spreadable consistency, like soft fudge. If you let it go too long in the fridge it’ll harden into a solid block, so check it every 10-15 minutes and pull it as soon as it holds its shape on a spoon.

Kitchen Tips

• Microwave in short bursts, stirring between each. Chocolate burns easily and goes from smooth to scorched in seconds. 15-second intervals after the initial melt are safest.
• If the frosting gets too thick in the fridge, microwave it for 5-10 seconds and stir. It’ll loosen right back up.
• This makes enough to generously frost a single-layer cake, a batch of cupcakes, or a pan of brownies.

Variations

• Use dark chocolate chips instead of semi-sweet for a more intense, bittersweet frosting.
• Add a pinch of espresso powder to the melted chocolate to deepen the chocolate flavor without adding coffee taste.
• Stir in a tablespoon of peanut butter while the chocolate is still warm for a chocolate-peanut butter frosting.