Chocolate Fudge Frosting

In a food processor fitted with a metal blade, process confectioners sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.

Spread frosting on cooled cupcakes.

Variations If you prefer your frosting a little less sweet, you can reduce the confectioners sugar by ½ cup (125 mL) for the full recipe or ¼ cup (50 mL) for half the recipe.

To make this frosting vegan, substitute margarine for the butter and replace the chocolate cream liqueur with chocolate liqueur or rum.