Chocolate Cream Cheese Frosting
This chocolate cream cheese frosting is decadent and delicious. It is made with semisweet chocolate and dark cocoa powder for intense chocolate flavor. The frosting is not overly sweet, pipes beautifully, and is perfect for frosting cakes and cupcakes.
Ingredients for Chocolate Cream Cheese Frosting
- Unsalted butter – Room temperature.
- Cream cheese – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Semisweet chocolate chips – Melted and cooled to room temperature.
- Dark cocoa powder – Use dark unsweetened cocoa powder for the richest chocolate flavor. You can substitute regular cocoa powder.
- Vanilla extract – Pure vanilla extract enhances the chocolate flavor.
- Salt – A pinch of salt provides contrast to the sweetness of the frosting.
Tools & Supplies
How to Make Chocolate Cream Cheese Frosting
- Cream the butter and cream cheese: Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream the butter and cream cheese until it is smooth and creamy.
- Add the ingredients: Add in the powdered sugar and mix to combine. Add in the melted and cooled semisweet chocolate, dark cocoa powder, vanilla extract, and salt and mix until combined.
- Whip the frosting: Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until it has a smooth and creamy consistency. Scrape the bottom and sides of the bowl occasionally to ensure the ingredients are well incorporated.
Recipe Tips
- Check out my baking tips posts on 10 Tips for Making Perfect Buttercream and How to Make Smooth Buttercream Frosting to learn simple tips and tricks to making super smooth and creamy frosting.
- Use room temperature butter and cream cheese to help the frosting become smooth and creamy.
- To prevent the frosting from melting, be sure that the melted semisweet chocolate is cooled to room temperature before adding to the frosting.
- Mix the frosting on low speed for several minutes after whipping to remove any air bubbles and smooth out the frosting.
Frequently Asked Questions
How should I store the frosting?
- Store the frosting in an airtight container or wrapped well in plastic wrap in the fridge for up to 2 weeks or in the freezer for up to 3 months.
- To use, bring the frosting to room temperature and rewhip with an electric mixer until it is smooth and creamy.
How much frosting does this recipe make?
- This recipes makes enough frosting to frost 2 to 3 dozen cupcakes (depending on how much frosting you use) or a 3-layer 7-inch or 8-inch layer cake.
What does this frosting pair well with?
- This chocolate frosting recipe would pair well with chocolate cake, yellow cake, vanilla cake, or red velvet cake or cupcakes.
Can I use this frosting for piping?
- Yes! This chocolate cream cheese frosting recipe acts very similar to a buttercream frosting, so it is easily piped and maintains its shape well, unlike some cream cheese frosting recipes.
Other Frosting Recipes You Will Love
- Chocolate buttercream frosting
- Cream cheese frosting
- Chocolate hazelnut buttercream frosting
- Dark chocolate frosting
- Creamy chocolate buttercream frosting
- Chocolate ganache
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Chocolate Cream Cheese Frosting
Yield: 6 cups
This chocolate cream cheese frosting is decadent and delicious. It is made with semisweet chocolate and dark cocoa powder for intense chocolate flavor. The frosting is not overly sweet, pipes beautifully, and is perfect for frosting cakes and cupcakes.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter room temperature
- 8 oz (227 g) cream cheese room temperature
- 6 cups (720 g) powdered sugar
- 1 cup (180 g) semisweet chocolate chips melted and cooled
- ½ cup (43 g) dark cocoa powder
- 1 tbsp (13 g) 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, cream the unsalted butter and cream cheese for about 5 minutes until it is smooth and creamy.
- Add in the powdered sugar and mix on low speed until it is fully combined with the butter. Then, add in the melted and cooled semisweet chocolate, dark cocoa powder, vanilla extract and salt and mix well. Scrape the sides and bottom of the bowl to ensure all of the ingredients are well combined.
- Turn the mixer speed to medium and whip the frosting for 2 to 3 minutes until it is smooth and creamy. Then, mix the frosting on low speed for several minutes to remove any air bubbles.
Notes
- Store the frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. To use, bring the frosting to room temperature and rewhip until it is smooth and creamy.
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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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