Magnolia Bakery Chocolate Buttercream

In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add in the sugar and beat on low speed until creamy and of desired consistency.

Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.

Note: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally until the chocolate is completely smooth and no pieces remain. Remove from heat and let cool 5-15 minutes or until lukewarm.