Everyone needs a really good chocolate buttercream recipe. I’ve made chocolate frosting in the past, by simply adding some cocoa into my american buttercream recipe.
It was good, but I wanted more chocolate!! I wanted to be smacked with chocolate flavor the second I tasted this frosting.
So I modified the recipe to add in a lot more cocoa, and some melted chocolate.
This is now my go-to chocolate buttercream recipe. It’s still super easy to make, but has that fudgy taste, and creamy texture that makes it irresistible.
Easy To Make
This chocolate buttercream recipe has an american buttercream base, so it is super easy to make. I bet you already have all the ingredients in your pantry!!
It comes together in less than 10 minutes, and tastes amazing on pretty much anything. I used this frosting on my Baileys Chocolate Cake, my moist chocolate cupcakes, and with my marbled cake recipe. It never ceases to amaze me.
The Perfect Amount
One batch of buttercream will fill and cover a small layer cake (six or seven inches). Or if you plan to decorate cupcakes, a batch of this chocolate buttercream will frost about 3 dozen cupcakes.
This can vary based on how much frosting you add between your cake layers, or how large of swirls you pipe onto your cupcakes!
But that is my general guidance around the yield of this recipe. It makes about 9 cups of frosting.
Make Your Chocolate Buttercream In Advance
This chocolate buttercream can be made in advance!! I highly recommend making it ahead of time. It makes the decoration of a cake or cupcakes less stressful, and a lot more fun.
This frosting keeps in the fridge for several weeks, if stored in an airtight container.
When you’re ready to use the chilled buttercream, remove it from the fridge a few hours in advance (or overnight) and allow it to come to room temperature.
Give it a good stir with a rubber spatula or your kitchen aid, to get rid of any air bubbles that may have formed. Once the buttercream is smooth again, it’s ready to use!
If you try recipe, please tag me @chelsweets, and use the #chelsweets, so I can see your beautiful creations!!
Chocolate Buttercream Frosting
- 2 cups (or 4 sticks) unsalted butter, room temperature (434 grams)
- 6 cups powdered sugar (680 grams)
- 1 1/3 cups of melted dark chocolate, cooled (228 grams, 8 oz.)
- 1 cup unsweetened baking cocoa, sifted (100 grams)
- 1/2 tsp salt (3 grams)
- 1/2 cup heavy cream (120 grams)
Chocolate Buttercream Frosting:
- Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth.
- Add in the sifted cocoa, and mix on low until the cocoa is fully incorporated, and no clumps remain.
- Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
- Mix in the cooled, melted chocolate.
- Once fully mixed, add in the salt.
- Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
- If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/2 cup of powdered sugar.
- Stir by hand with a rubber spatula to get the frosting SUPER smooth.
- Use as desired to pipe or frost on cupcakes and cake.
One batch of buttercream will fill and cover a small layer cake (six or seven inches), and will frost about 4 dozen cupcakes.
This buttercream can be made in advance!! I highly recommend making it ahead of time to make the decoration of a cake less stressful and more fun. It keeps in the fridge for several weeks, if stored in an airtight container.
When you're ready to use the chilled buttercream, remove it from the fridge a few hours in advance (or overnight) and allow it to come to room temperature. Give it a good stir with a rubber spatula or your kitchen aid, to get rid of any air bubbles that may have formed. Once the buttercream is smooth again, it's ready to use!
Amount Per Serving Calories 268 Total Fat 10g Saturated Fat 6g Trans Fat 0g Unsaturated Fat 3g Cholesterol 14mg Sodium 64mg Carbohydrates 45g Fiber 2g Sugar 40g Protein 2g