Let's set the scene: it's 9:00 pm. The school bake sale is tomorrow, and you just found out over dinner that you were "volunteered" to bring two dozen cupcakes. You've finished helping with homework, overseeing baths, getting the kids into bed, AND baking the required cupcakes. You pull the beautiful, fragrant cupcakes out of the oven only to realize that you have no frosting and are all out of butter and icing sugar.
What do you do? Do you a) leave skidmarks on the driveway in an attempt to get to the grocery store before closing time, b) send the naked cupcakes to school in the insane hope that kids won't care about frosting, or c) curl up in a ball and cry?
The better answer is d) whip up this amazing, two-ingredient chocolate frosting using items in your pantry. Frosting makes everything better, and this chocolate delight takes baked goods from ordinary to extraordinary. This is a vegan recipe, which is perfect if you are dealing with allergies or are otherwise unable to eat dairy. No one will believe you if you tell them it's vegan, though, because of the delectable buttercream-like consistency. Remember "I Can't Believe It's Not Butter"? This is "I Can't Believe It's Not Buttercream"!
Place chocolate chips in a heat-safe bowl.
In a small saucepan, bring coconut milk to a boil. Pour over chocolate chips, and stir until very smooth.
Refrigerate the chocolate mixture for 2-3 hours.
Scrape into a mixing bowl and beat on medium-high until mixture is fluffy and spreadable - about one to two minutes.
Use on cakes, brownies, cookies - or just eat straight from the bowl! I won't judge.
Bring the coconut milk to a boil.
Pour it over the chocolate chips.
Stir! Stir! Stir with all your might!
Now chill. Chill-axing.
Firm - but not too firm!
Then whip it. Whip it good.