INSTRUCTIONS
1. In a medium saucepan, melt butter over medium-low heat.
2. Turn heat off and whisk in cocoa.
3. Add about ½ 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 good consistency for spreading (add more syrup if needed).
4. Add milk and beat until smooth.
5. Makes about 2 cups; enough for 30 cupcakes or brownies or 2 9-inch cakes.
