This dark chocolate frosting recipe is made for chocolate dessert lovers. Pair this chocolate frosting with chocolate cake, chocolate cupcakes, or chocolate cookies for the ultimate chocolate treat. The taste and texture of this creamy frosting is unmatched.
Ingredients for Dark Chocolate Frosting
- Semisweet chocolate chips – Use dark chocolate if you prefer or use chopped bar chocolate.
- Black cocoa powder – I love using black cocoa powder for the richest chocolate flavor. You can use dark cocoa powder as a substitute, however, the frosting will have a lighter brown color.
- Water
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Corn syrup – Light corn syrup.
- Vanilla extract – Pure vanilla extract enhances the chocolate flavor.
- Salt – A pinch of salt helps to contrast the sweetness and enhances the chocolate flavor.
Tools & Supplies for Making Dark Chocolate Frosting
How to Make the Dark Chocolate Frosting
- Melt the chocolate: Melt the semisweet chocolate chips in a microwave-safe bowl in 15 second intervals, mixing in between, until the chocolate is melted and smooth. Set aside to cool slightly.
- Bloom the cocoa powder: Stir together the black cocoa powder and water until combined and smooth. Set aside.
- Whip the butter: Whip the butter for 5 minutes until light, pale, and fluffy.
- Add in the ingredients: Add in the powdered sugar, light corn syrup, vanilla extract, and salt. Mix on low speed until well combined.
- Add the chocolate: Add the cooled melted chocolate and black cocoa chocolate mixture and mix on low speed until smooth. Scape the sides and bottom of the bowl.
- Whip the frosting: Mix the frosting on medium-low speed for 2 to 3 minutes until it is smooth and creamy.
Recipe Tips
- Dark chocolate frosting has a softer consistency than traditional chocolate buttercream frosting. If the frosting is too soft, chill it in the refrigerator for about 20 minutes and mix on low speed until smooth and creamy.
- This recipe makes enough frosting to frost 2 dozen cupcakes or ice a 3-layer 7-inch cake.
- Store the frosting in an airtight container in the refrigerator for up to 2 weeks. To use, bring the frosting to room temperature and mix the frosting on medium-low speed until smooth and creamy.
Dark Chocolate Frosting
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
- 12 oz semisweet chocolate chocolate chips or chopped chocolate
- ¾ cup black cocoa powder
- ¾ cup hot water
- 2 cups unsalted butter room temperature
- 2 cups powdered sugar
- â…“ cup light corn syrup
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- In a microwave-safe bowl, heat the semisweet chocolate in the microwave in 15 second intervals, stirring in between each interval, until the chocolate is melted and smooth. Set aside to cool.
- In a small mixing bowl, stir together the black cocoa powder and hot water until combined and smooth. Set aside.
- 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 unsalted butter for 5 minutes until light, pale, and fluffy.
- Add in the powdered sugar, corn syrup, vanilla extract, and salt. Mix on low speed until well combined. Turn the speed of the mixer to medium speed and whip the frosting for 2 minutes.
- Add in the cooled melted chocolate and black cocoa mixture, and mix on low speed until smooth. Scrape the sides and bottom of the bowl as needed. Turn the mixer to medium-low speed and mix the frosting for 2 to 3 minutes until it is smooth and creamy.
Notes
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