- Pour your chocolate and butter into a microwave safe bowl. Microwave for 1 minute intervals, and stir in between until the mixture it’s smooth.
- Cover your chocolate mixture, and chill for 2 hours in the fridge.
- Whip your chilled frosting with an electric hand mixer.
- Place frosting into a dispoable piping bag with a star piping tip.
- Pipe onto your favorite cupcakes (I used chocolate mud cakes from my cookbook!)
- Add sprinkles, and place a candy cherry on top.