CHOCOLATE BUTTERCREAM FROSTING SHOTS

1/2 cup butter, room temperature

8 ounces marshmallow cream

1/8 teaspoon salt

2 teaspoons vanilla extract

1/2 cup cocoa powder

2 cups powdered sugar

In a large bowl, combine the butter, marshmallow cream, salt and vanilla.

Use an electric mixer with the whisk attachment on high to beat until well mixed. Add the cocoa powder and mix on low until just incorporated.

Add the powdered sugar and mix on low until just incorporated, stopping to scrape the sides as needed. (Frosting can be refrigerated. Allow 10 to15 minutes after removing from refrigerator before proceeding.)

Transfer the frosting to a large plastic bag or piping bag fitted with a large icing tip. Pipe the frosting into small paper muffin cups, shot glasses or onto spoons arranged on a serving platter.

Start to finish: 15 minutes.

Servings: About 30 shots.