Chocolate Cream Cheese French Buttercream
makes enough to frost an 8" cake, or 24 cupcakes
6 oz. whole eggs at room temperature
10 oz. sugar
16 oz. (2 sticks) unsalted butter at room temperature
16 oz. cream cheese at room temperature
3 T. unsweetened cocoa powder, sifted
1 t. vanilla
Beat eggs to a 4 second ribbon.
Cook sugar to 240 degrees.
Slowly add hot sugar into eggs while mixing on high.
Whip on high until cool. (Note: It takes forever to cool off. Walk away from the mixer. Do 6 loads of laundry. It's impossible to overwhip at this point.)
Add chunks of butter and cream cheese one at a time, waiting until each chunk is incorporated before adding the next.
Add cocoa powder and vanilla.
Frosting make look like it is breaking while you are adding the butter and cream cheese, but fear not. It comes back together if you keep mixing.
Cupcakes and beer?
Sidenote: I knew it going in, but I tried anyway. It is damn near impossible to make chocolate cigarettes from melted chocolate chips. There are way too many emulsifiers and additives in them. It was all I had on hand, so I tried to make it work (always the optimist).