Makes: 6 jumbo cupcakes, 8 standard-size and 8 mini cupcakes. Prep Time: 25 minutes. Decorate: 2 hours.
1. In heavy duty mixer, combine the butter, confectioners' sugar and heavy cream. Beat until smooth. Add vanilla. Place 1-3/4 cups frosting in one bowl, and 1-3/4 cups frosting in second bowl. Leave 2 cups plain for white frosting.Fudge Frosting:
2. In a small saucepan over medium heat, melt together the bittersweet chocolate and heavy cream until smooth. Cool 5 to 7 minutes. Beat into one bowl of 1-3/4 cups frosting. Add 3 tablespoons cocoa powder, and beat until smooth. Set aside.Milk Chocolate Frosting:
3. Melt the milk chocolate and heavy cream together as in step 2. Let cool. Beat into second bowl containing 1-3/4 cups frosting. Add cocoa powder. Chill if too thin for easy spreading.For decorating:
4. Transfer half of each frosting to separate decorating bags (one each for white, fudge, and milk chocolate). Starting with a variety of cupcake sizes, spread tops with a base color. Make flourishes with decorating bags fitted with writing or basketweave tips. For simple designs, use the writing tip to outline or divide, then fill in by spreading frosting with spatula. For thick stripes, use the flat basketweave tip; finish with candies. Store cupcakes in airtight container in refrigerator for up to 1 week. Let stand at room temperature for 20 minutes before serving.