Chocolate Buttercream Frosting
Chocolate buttercream frosting is the ultimate way to turn any dessert into a chocolate lover’s dream. This buttercream is rich, creamy, and just the right amount of sweet. Whether you’re frosting cupcakes, cakes, or just sneaking a spoonful straight from the bowl, this recipe is here to satisfy every chocolate craving.
Chocolate Buttercream Frosting
Bust out the mixtapes and crank up the synth—this chocolate buttercream frosting is about to rock your taste buds like a Bon Jovi power ballad. Oh yeah—let’s crank this up to 11!
This chocolate frosting is smooth and rich, like a velvet scrunchie for cupcakes! One spoonful and you’ll be singing, “Don’t stop believin” (in frosting), because this stuff is so good, it could’ve had its own montage scene in an 80s brat pack movie.
This chocolate buttercream is one of the most popular recipes on my blog, and for good reasons! It’s easy to make, contains only six ingredients, and comes together in faster than Maverick buzzing the tower. Pile this frosting onto cakes, cupcakes, or pipe it directly into your mouth—zero judgment!
Want to see this frosting featured in other recipes? Check out my classic chocolate cake, chocolate cupcakes, and chocolate turtle cupcakes.
Why You Will Love This Recipe
- Minimal ingredients: All you need is a handful of ingredients from your pantry and refrigerator.
- Easy to make: An easy frosting recipe with simple steps that comes together in less than 15 minutes.
- Perfect for piping: The frosting pipes beautifully and maintains its shape.
- Rich chocolate flavor: Dark or dutch-process cocoa adds a deep and rich chocolate flavor to the frosting.
- Perfect amount of sweetness: Sweetness is subjective, but this buttercream is not overly sweet and is balanced well with the bitterness from the chocolate.
Recipe Ingredients
- Unsalted butter – Room temperature.
- Powdered sugar
- Dark cocoa powder – Use dark cocoa, dutch-process cocoa, or black cocoa for the richest chocolate flavor.
- Heavy cream – Room temperature.
- Vanilla extract
- Salt
How to Make Chocolate Buttercream Frosting
Whip the room temperature unsalted butter for 5 minutes until it is light, pale, and fluffy.
Add in the powdered sugar and mix on low speed until it is fully combined with the butter.
Add in the dark cocoa powder and mix on low speed until well combined.
Pour in the heavy cream, vanilla extract, and salt, and mix until smooth.
Mix the frosting for 2 to 3 minutes until the frosting is light and fluffy.
Melt 1 cup of frosting in the microwave, add it back to the buttercream, and mix on low speed to make it silky smooth.
Courtney’s Expert Buttercream Frosting Tips
- Use room temperature butter for the lightest and smoothest buttercream. Whip the butter for a full 5 minutes before adding the additional ingredients.
- Mix the dry ingredients (powdered sugar & cocoa powder) on the lowest speed to prevent covering your kitchen in sugar and cocoa.
- Use dark, dutch-process, or black cocoa powder for the richest chocolate flavor.
- To get the smoothest frosting, temper the buttercream. Melt 1 cup of the frosting in the microwave for about 15-20 seconds, add it back into the buttercream, and mix on low speed to remove air bubbles and make the frosting silky smooth.
Frequently Asked Questions
Yes, you can. The frosting will have more of a milk chocolate flavor and will be lighter in color.
Absolutely. It may require a bit more time and effort, but an electric hand mixer will work just fine!
I recommend using a paddle attachment to make buttercream frosting. The paddle does not mix as much air into the frosting and helps to create a smoother texture.
Yes! Some people find that using salted butter makes the buttercream too salty and others think it is perfect. With unsalted, you can control the amount of salt you add. If you use salted butter, you may wish to omit the salt from the recipe.
This chocolate frosting recipe makes enough buttercream to frost 2 to 3 dozen cupcakes or a 7-inch or 8-inch 3-layer cake. It can vary depending on how much frosting you use.
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Chocolate Buttercream Frosting
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 5 cups (600 g) powdered sugar
- 1 cup (86 g) dark, dutch-process, or black cocoa powder
- ½ cup (120 ml) heavy cream (room temperature)
- 1 tbsp (15 ml) 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 the cocoa powder and continue to mix on low speed until fully combined.
- Add the heavy cream, vanilla extract, and salt and mix on low speed until well 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 2 to 3 minutes until it is smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt 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.
This buttercream is so smooth and easy to pipe cupcakes with. I followed the tips Courtney had about the buttercream and mine came out like a dream. Also, super delicious!
Hi Christen! So happy to hear you loved the recipe! Thanks so much for trying it out and for the positive review!
Hi I made the chocolate buttercream but it didn’t come out stiff . What should I do to fix that up as I need it for a cake ?
I would recommend chilling it and rewhipping it to firm it up a bit. Sometimes buttercream can become a bit loose if it is too warm.
One of the BEST chocolate buttercreams I’ve ever had! I love how light and fluffy it is and pipes like a dream! I flavored mine with 2 tsps almond extract and tinted it black for Halloween! ♥️
So glad you enjoyed! Love the idea of adding almond extract! I’m going to have to try that!
I make chocolate cupcakes and the chocolate frosting, could not find the dark chocolate powder so I used the regular chocolate. Next time I will hunt harder for the dark chocolate. Frosting was light and fluffy yet stiff enough to use to decorate. Creamy and not to sweet!
Thanks so much for trying out the recipe! I am glad you enjoyed! I love the Hershey’s Dark Cocoa. I find it frequently at Walmart.