Chocolate Buttercream Frosting

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.

image of chocolate american buttercream

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, moist chocolate cupcakes, marbled cake recipe, and on my gluten free chocolate cake below. It never ceases to amaze me.

image of a slice of a moist and delicious gluten free chocolate cake with chocolate buttercream

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 7 cups of frosting.

Photo of a batch of my moist chocolate cupcake recipe

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!

Tips For Making Best Chocolate Buttercream Frosting:

  • Use good quality chocolate (milk or dark) to melt and add to the frosting! It really elevates the flavor of the frosting.
  • Melt your chocolate before your start making the frosting, so it has time to cool before you add it into your frosting. Otherwise it can melt the butter!
  • Sift your cocoa powder before mixing it with your butter. A lot of times it has clumps which can be hard to mix in once the frosting is made.
  • If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
  • I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.

Making This Chocolate Frosting in Advance and Storage Tips:

  • Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
  • Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
  • If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
image of gluten free chocolate cupcakes frosted with a dark chocolate buttercream frosting

Let Me Know What You Think

If you try my chocolate buttercream recipe, please tag me @chelsweets, and use the #chelsweets, so I can see your beautiful creations!!

Other Recipes You Might Like:

Yield: 7

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting

Learn how to make my favorite chocolate buttercream. It uses both cocoa powder and melted chocolate, to give it a fudgy chocolate flavor!! It comes together in less than 10 minutes, and is my go-to chocolate frosting recipe. This recipe works great for piping on cupcakes, and frosting cakes!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Chocolate Buttercream Frosting

Instructions

Chocolate Buttercream Frosting:

  1. Beat the butter on a medium speed for 30 seconds with a paddle attachment, until smooth. 
  2. Add in the sifted cocoa and salt, and mix on low until the cocoa is fully incorporated, and no clumps remain.
  3. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
  4. Mix in the cooled, melted chocolate.
  5. Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
  6. 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.
  7. Stir by hand with a rubber spatula to get the frosting SUPER smooth.
  8. Use as desired to pipe or frost on cupcakes and cake.

Notes

One batch of buttercream makes about 7 cups, which will fill and cover a small layer cake (six inches), or frost about 3 dozen cupcakes.

Make your frosting ahead of time, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.

Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

If you are making frosting for a cake, mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.

I usually make 1 1/2 batches of frosting to stack and frost a seven or eight inch cake.

Nutrition Information

Yield

7

Serving Size

1

Amount Per Serving Calories 675Total Fat 24gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 7gCholesterol 31mgSodium 209mgCarbohydrates 112gFiber 5gSugar 98gProtein 5g

66 thoughts on “Chocolate Buttercream Frosting

  1. Hi Chelsey! I was going to ask the same question but what if this frosting is already made how would darken it if I wanted to make the border darker?

    1. Hi Angelica,

      You can add in a touch more dark cocoa powder, or add in some black gel food coloring. I hope that helps, happy baking!

  2. Hi there! Quick question- I see that this is a creamy chocolate BC, which looks delicious, but is it strong enough to hold shape if doing a basket weave technique around a 12″ or 14″ cake?

    Thanks!

    1. Hi Brianne,

      It totally is! It pipes like a dream. I’ve used it to pipe on cupcakes and cakes!! Just be sure to take breaks when you’re piping, to prevent too much heat from your hands transfers into frosting. Hope that helps, happy baking!

    1. Hi Samantha,

      Sure! I have a master excel spreadsheet with every ingredient I use in my recipes, and I plug in the quantities a recipe calls for. The file then converts the imperial measurements into metric units. Hope that helps, happy baking!

  3. I’ve followed you on Instagram for a while and today I finally tried one of your recipes! This chocolate buttercream recipe is out of this world!! Absolutely delicious.

    1. Hi Janna,

      The darker the chocolate you use, the deeper the frosting is in color. You can also add in black cocoa instead of baking cocoa to make the frosting darker. I get my black cocoa on amazon and use this kind: https://amzn.to/2x0Eh5l

      I hope that helps, happy baking!

    1. Hi Daina,

      Heavy cream has a slightly higher fat percentage than heavy whipping cream, but they can be used interchangeably in this recipe. Hope that helps, happy baking!

  4. Hello there! I have followed you for a long time and always look forward to your bakes! This is my first time trying the chocolate recipe for buttercream but I dont have any milk or dark chocolate to melt. Is it required for this recipe or does the unsweetened cocoa do the trick?

    1. You’re too sweet Erika! The melted chocolate makes this frosting super delicious, but it will still turn out without it. It should be fine this time around, but next time you make it I highly recommend adding some melted chocolate 🙂 Hope that helps, happy baking!

  5. Hi. I wanted to understand the ratio you use for the butter and powedered sugar. In your previous buttercream video I think you said 4 stucks of unsalted butter is equal to 8cups of powedered sugar? Do you mind explaining to me the ratio you use for this chocolate buttercream. Thank you.

    #newtobaking
    #understandingratio

    1. Hi Queenie,

      Chocolate frosting isn’t quite as formulaic as regular ABC! Some of the powdered sugar is swapped out with cocoa powder, but then when add in melted chocolate and extra heavy cream, the consistency changes a lot. It’s more about balancing out those ingredients to get the frosting thickness just right while making it taste as delicious as possible. Hope that makes sense <3

  6. Hi Chelsey! Let me just say Oh. My. Goodness. Absolutely delicious and scrumptious and Oooh. My. I’ll never make a different chocolate buttercream frosting ever! Thank you for this amazing recipe!

Let me know what you think!