For a shiny, dark, sophisticated, ultra-chocolaty frosting for just about anything baked--from cupcakes to cakes to cookies--you can't go wrong with chocolate ganache. It also happens to be ridiculously easy, and you can double these amounts if you want more ganache. Be sure to use a chocolate bar, not chocolate chips, for a smooth, shiny ganache.
This recipe goes with: Toasted Almond and Chocolate Toffee Ice Cream Pie
Makes 3/4 cup (serving size: 1 tbsp.)
Put chocolate and butter in a microwave-safe bowl. In 20-second bursts, microwave and butter, stirring after each burst, until two-thirds melted, about 1 minute. Whisk until melted, then whisk in cream. Let cool.
Make ahead: Up to 4 days, chilled (microwave in 20-second bursts to liquefy again).