Barbara is a trusted source on General Cooking.
I like to make ganache--heat cream to simmer and whisk in chopped chocolate (use really good chocolate) till it melts. You can dip the cupcakes into the warm ganache and let it harden on the cakes (It has a pretty, shiny surface that way) or let the ganache cool in the refrigerator till it's spreadable and spread like icing. (I imagine you could pipe that, too, but I've never tried it.)
There is a wonderful chocolate icing on Joe Pastry's website: joepastry.com. It is really easy and looks great piped on chocolate cupcakes with a large star tip.
Sorry! I just saw the "less sweet" part of your question. You can whip the ganache suggested by drbabs. Place the bowl with the warm ganache into another, larger bowl with ice cubes in the bottom. Use a hand mixer to whip. Be careful not to over do it or it will curdle.
ganache made with a darker chocolate would definitely work. Or you might try this recipe by smitten kitchen, which incorporates sour cream, so that it's less sweet.
Alternatively, just use less powdered sugar in whatever recipe you are using. Frosting, unlike the baked good itself, lends itself to tweaking based on your taste preference.
Please enter a valid email address.
Well played. You deserve a cookie.
Don't worry: it'll still bring you luck in the New Year
Olive Oil Sesame Carrot Cake
A Short History of the Pillsbury Bake-Off
Splatter-Be-Gone Mixing Bowls
Some Unexpected Places We Found Food This Week
Knives, According To An Expert
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.