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: 6

Chocolate Buttercream

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:

  1. Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth. 
  2. Add in 1 cup of cocoa powder and 1/2 tsp of salt. Mix on low until the cocoa is fully incorporated and no clumps remain.
  3. Slowly add in 5 cups of powdered sugar and mix in on a low speed. Halfway through mix in 1/2 cup of heavy cream to make the frosting easier to mix.
  4. Next, mix in 1 1/3 cups of dark chocolate chips that have been melted and cooled for about 10 minutes. The chocolate should still be in a fully liquid state, but not hot to the touch.
  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 1/4 cup of powdered sugar.
  7. Stir by hand with a rubber spatula once the frosting is made to get the frosting SUPER smooth.
  8. Then use as desired! This frosting is amazing on layer cakes, cupcakes, cookies & more!

Notes

Yield:

One batch of buttercream makes about 6 cups, which is enough to frost a 7-inch or 8-inch layer cake with 3 layers, or frost about 3 dozen cupcakes.

Tips for Making Best Chocolate Buttercream:

  • Make sure your butter is at room temperature before making your frosting.
  • If your powdered sugar contains cornstarch (most brands in the US do) there's no need to sift you powdered sugar.
  • Use heavy cream or heavy whipping cream and not normal milk! You need the higher fat percentage for the frosting to have the right consistency.
  • 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 been incorporated during the mixing process.
  • I usually make 1 batch of frosting to fill and frost a seven- or eight-inch cake.

Making This Chocolate Buttercream in Advance:

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 this 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.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 1018Total Fat 71gSaturated Fat 44gTrans Fat 0gUnsaturated Fat 23gCholesterol 185mgSodium 211mgCarbohydrates 98gFiber 1gSugar 95gProtein 2g

Yellow Sheet Cake Recipe With Decadent Chocolate Frosting

Monday 1st of August 2022

[…] like to pair my chocolate buttercream with this yellow sheet cake because it is my very favorite chocolate […]

Chocolate Italian Meringue Buttercream - Chelsweets

Saturday 4th of June 2022

[…] type of frosting definitely takes a bit more effort than my chocolate American buttercream, but it isn’t as difficult as you might […]

Moist Chocolate Cupcake Recipe - Chelsweets

Wednesday 4th of May 2022

[…] Since this moist chocolate cupcake recipe is packed with chocolate, it only seemed fitting to frost them with a chocolate buttercream recipe. […]

Mini Chocolate Cupcakes w/ Chocolate Buttercream - Chelsweets

Friday 22nd of April 2022

[…] of cupcakes, you don’t need a ton of frosting. To make just the right amount, I modified my chocolate American buttercream to make 1/8 of a […]

Mini Chocolate Cake Recipe: The Perfect Date Night Dessert

Friday 22nd of April 2022

[…] your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in […]

Skip to Recipe