Chocolate Peppermint Frosting

Chocolate Peppermint Frosting


1 stick (1/2 cup) butter

2/3 cup cocoa powder

2 cups powdered (confectioners') sugar

1/2 cup Torani Peppermint syrup

1 Tbsp. milk


In a medium saucepan, melt butter over medium-low heat. Turn heat off and whisk in cocoa. Add about 1/2 cup sugar and 2 Tbsp. Peppermint syrup, beating with electric mixers on medium speed; continue to add sugar and Torani a bit at a time, until all sugar and syrup are mixed in and the frosting is good consistency for spreading (add more syrup if needed). Add milk and beat until smooth. Makes about 2 cups; enough for 30 cupcakes or brownies or 2 9-inch cakes.