Skip to Content

Chocolate American Buttercream

Everyone needs a really good chocolate buttercream recipe, and this chocolate American buttercream is mine!!

It’s still super easy to make, but has that fudgy taste, and creamy texture that makes it irresistible.

image of chocolate american buttercream

The Easiest Chocolate Buttercream Recipe

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 American Buttercream:

  • 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.
  • Make sure your buttercream is the right consistency! It will help give your cake proper structure and make it easier to decorate.
  • 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 american 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

image of chocolate buttercream

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

Susan

Thursday 19th of August 2021

Hello Chelsey. I only have a few ounces of chocolate at home. Should I add that even though it’s not the full 8 ounces? I assume any amount is better than none? I discovered your site recently and think it’s one of the best. Many thanks!

Elizabeth

Friday 30th of July 2021

In all your photos of icing you show it on a whisk beater but the recipe says paddle. When do you switch attachments?

Kasey

Thursday 8th of July 2021

To make this semi heat stable, can I sub half of the butter for shortening?

Jessica

Tuesday 8th of June 2021

How would I do1/2 batch do I just half the ingredients?

Helen King

Monday 26th of April 2021

Not a huge buttercream fan but this is delicious!!! I halved the recipe and it was plenty for 12 cupcakes ?. Will be using this chocolate buttercream from now on!

Skip to Recipe