Cream Cheese and Chocolate frosting
250 g Arla cream cheese
200 g mascarpone
100 g icing sugar
150 g dark chocolate (50-55% cocoa content)
4-5 tbsps. milk
In a bowl, mix the mascarpone, cream cheese and icing sugar. Then, using an electric mixer, beat the mixture for a few seconds until fully combined and creamy.
Finely chop your chocolate and melt it in a microwave or bain-marie. Pour the warm, melted chocolate into the cheese cream mixture, and beat immediately until well blended.
Finally, add approximately 4-5 tablespoons (or more) of milk to the mixture and mix until you’ve reached the desired consistency.
You can frost about 10-12 cupcakes with this recipe. This frosting can be stored in the refrigerator for a maximum of 3 days.