Ingredients

The following ingredients have 24 Servings
  • 1/2 cup chocolate chips (I used Ghiradelli.)
  • 2 tablespoons Coconut BUTTER (not oil)
  • 2 tablespoons Unsalted Butter (not margarine)
  • 1 teaspoon honey

Instruction

  • In at least a 2 cup microwave safe bowl, melt chocolate chips until almost all of the chunks are gone. Use 30 second increments until you have a few lumps left.
  • Stir in the coconut butter and butter until they are melted and chips are smooth.
  • Whip in the honey with a mixer (can use a whisk, but the hand mixer is just so much easier).
  • Freeze for 15-20 minutes.
  • Remove and whip again. Should be somewhat fluffy.
  • Smooth onto fully cooled cupcakes. Would also work for layer cakes.