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  • 1 stick (1/2 cup) butter
  • 2/3 cup cocoa powder
  • 2 cups powdered (confectioners’) sugar
  • 1/2 cup Torani Peppermint syrup
  • 1 Tbsp. milk


  1. In a medium saucepan, melt butter over medium-low heat.
  2. Turn heat off and whisk in cocoa.
  3. Add about 1/2 cup sugar and 2 Tbsp Peppermint Syrup, beating with electric mixers on medium speed; continue to add sugar and Torani a bit at a time, until all sugar and syrup are mixed in and the frosting is a good consistency for spreading (add more syrup if needed).
  4. Add milk and beat until smooth. Makes about 2 cups; enough for 30 cupcakes or brownies or 2 9-inch cakes.

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