Ingredients:

12 oz semi-sweet chocolate chips
1.5 cups (345g) unsalted butter
8 oz cream cheese (at room temperature)
2 cups (250g) powdered sugar
0.25 cup (30g) unsweetened cocoa powder
4-5 Tablespoon hot coffee

Steps:

1. Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)

2. Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.

3. In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.

4. Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.

5. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.

6. Frosting will darken as it sets.

7. Make sure cupcakes are cool before frosting.

8. Garnish with sprinkles (chocolate jimmies) if you want!

From I Am Baker