For light chocolate use 1/4 c. cocoa
For med. chocolate use 1/2 c. cocoa
For dark chocolate use 3/4 c. cocoa
2 2/3 c. confectioners' sugar
6 tbsp. butter
4 to 5 tbsp. milk or water
1 tsp. vanilla

Combine cocoa and confectioners' sugar. Cream butter with 1/2 cup cocoa mixture. Add remaining cocoa mixture alternately with milk (or water), beating to spreading consistency. Add vanilla.

This recipe makes 2 cups, which will frost approximately 30 cupcakes.