Hot Chocolate Buttercream Frosting
If you’ve ever wished you could turn a mug of hot cocoa into frosting, this hot chocolate buttercream frosting is just what you have been looking for. Fluffy, sweet, and full of hot cocoa flavor, it’s the perfect topping for cakes, cupcakes, and cookies.
Grab your moose mug by the antlers and fill it with hot cocoa, because it’s time to whip up some festive frosting.
If National Lampoon’s Christmas Vacation taught us anything, it’s that the holidays are meant to be over-the-top—and this hot chocolate buttercream frosting totally delivers.
Made with real hot cocoa mix, it’s just the right amount of sweet with a subtle chocolate flavor. A nostalgic holiday treat that pairs perfectly with laughter, lights, and maybe a squirrel in the Christmas tree.
Spread it thick on cupcakes, brownies, or cookies, and watch it disappear faster than Clark’s Christmas bonus.
Pair this frosting with with my hot chocolate cupcakes, easy chocolate cupcakes, and red velvet cupcakes.
How to Make Hot Chocolate Buttercream Frosting
Step 1: Whip the butter for 5 minutes until light, pale, and creamy.
Step 2: Add in the powdered sugar and mix on low speed until combined.
Step 3: Add in the hot chocolate mix, heavy cream, vanilla extract, and salt and mix until combined and smooth.
Step 4: Whip the frosting for 3 to 5 minutes on medium speed until smooth and creamy. Then, mix on low speed for several minutes to remove the air bubbles.
Courtney’s Expert Buttercream Tips
- Use room temperature butter and whip the butter for several minutes to achieve a light and fluffy frosting texture.
- Be sure to mix the frosting until it is silky smooth. Because we are adding hot cocoa mix, the granules take a little bit of time to dissolve. The length of time can depend on the brand of hot cocoa mix you are using, but usually 5 minutes does the trick.
- To make super smooth buttercream, heat 1 cup of the frosting in the microwave for about 15 seconds to melt it slightly. Then, add the melted buttercream back to the mixing bowl and mix on low speed for several minutes.
- Check out my posts on 10 Tips for Making Perfect Buttercream and How to Make Smooth Buttercream Frosting to learn more helpful tips and tricks to make the best buttercream.
Frequently Asked Questions
This recipe makes enough buttercream to frost about 3 dozen cupcakes or a 3-layer 7-inch or 8-inch layer cake.
This frosting pairs well with chocolate cakes or cupcakes, like on my hot chocolate cupcake recipe. It pairs well with any dessert you would use chocolate frosting on including vanilla, white, yellow, or red velvet cakes or cupcakes.
Use your favorite hot chocolate mix for this recipe – just be sure to get one without any marshmallows or add-ins. And yes, you can use a flavored hot chocolate!
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Hot Chocolate Buttercream Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 5 cups (600 g) powdered sugar
- ½ cup (60 g) hot chocolate mix
- ½ cup (120 ml) heavy cream
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the hot chocolate mix, heavy cream, vanilla extract, and salt and mix on low speed until combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 3 to 3 minutes until it is smooth and creamy. If the buttercream is grainy, continue to mix until the hot chocolate mix granules have fully dissolved and the frosting is smooth.
- Optional: To smooth out the buttercream and remove any air bubbles, heat 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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