Here we go! This is my favorite chocolate buttercream recipe. I’m tempted to call it a “basic” chocolate buttercream, but it’s anything but basic; it’s incredibly CREAMY, silky, smooth, and rich. Like a decadent brownie in frosting form. Melts in your mouth and tastes unbelievable on chocolate cupcakes.
Even though it’s a wonderfully creamy chocolate buttercream, it holds its shape beautifully—just as Swiss meringue buttercream does. This is simply perfect for piping even the most intricate and fancy designs.
What Tastes Best with Chocolate Buttercream?
I’ve made this chocolate buttercream more times than I can count, but I love it with:
- Yellow Cupcakes
- Coconut Cupcakes
- Pumpkin Cupcakes
- Chocolate Frosted Cookies
- Banana Cupcakes
- Chocolate Cupcakes
- Chocolate Raspberry Cake
- Chocolate Chip Cookie Cake
- If you scale it up, you can use it to frost a layered cake, like I do with my chocolate cake, and yellow cake
Dive into this chocolate decadence!
Help! My Chocolate Buttercream is Really Light in Color
After beating so much air into the mixture, chocolate buttercream can lighten up in color. Of course this doesn’t change the flavor at all, but if you want it a little darker, I have a tried-and-true trick.
Take 1 cup of the prepared buttercream (you can just eyeball it, a little less than half). Place it in a heatproof bowl. Microwave it for 10 seconds. This loosens the mixture up and helps the confectioners’ sugar and cocoa powder combo absorb more of the liquid. Place that back into the big bowl of frosting and stir it in by hand. The frosting should be smoother, and darker in color.
More Favorite Frostings
- Vanilla Buttercream Frosting
- Strawberry Buttercream Frosting
- White Chocolate Buttercream Frosting
- Swiss Meringue Buttercream
- Cream Cheese Frosting & Chocolate Cream Cheese Frosting
- Black Chocolate Buttercream Frosting which tops these Black Velvet Cupcakes
Favorite Chocolate Buttercream
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2.5 cups
- Category: Frosting
- Method: Baking
- Cuisine: American
Description
This is my favorite chocolate buttercream recipe. It’s incredibly rich, creamy, silky, smooth, and easy to work with for decorating cakes and cupcakes!
Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
- 3 Tablespoons (45ml) heavy cream or milk, at room temperature
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions
- With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.
- Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand)
- Quantity: This recipe makes enough to frost 12–16 cupcakes or a thin layer on a 9×13-inch quarter sheet cake. For a 2-layer cake, follow the ratios from this chocolate cake. For a 3- or 4-layer cake, follow the ratios from this piñata cake.
And here is my favorite vanilla buttercream recipe!
Reader Comments and Reviews
I used your chocolate buttercream recipe for,the Piñata cake since I had a three layer birthday cake. The frosting was phenomenal. Guests raved over the consistency and it was not cloyingly sweet. I like the addition of the corn syrup for the sheen. My only issue was that the piping did not hold up well. Could I add more powdered sugar just to the amount needed in my pastry bag ? I would not want to add any powdered sugar to entire recipe because the cake frosted so beautifully.
Hi Jennie, you could certainly try adding a bit more confectioners’ sugar to the piping frosting. Allowing the frosting to chill in the refrigerator for a few minutes (in the piping bag), is also helpful when piping. So glad it was a hit for you!
This frosting is luscious!
I went to four recipes and not a single “floating heart” ?
Hi Ron, are you using a desktop computer or mobile? On both the heart shows up on the bottom right-hand side of the screen.
This frosting is so good! I used Hershey’s Special Dark cocoa. We
This frosting is so good! I used half & half and Hershey’s Special Dark cocoa. Came out smooth and slightly glossy, the color and flavor was deep and rich.
Made a double batch of this to ice a rest cake ahead of making a tree stump cake for my best friend’s wedding in September and it was perfect. Light and creamy and super chocolatey without being overly sweet.
Even though this was really sweet … because it’s frosting…something about the ratio of cocoa and sugar made the chocolate taste come at you first. Hands down best chocolate buttercream frosting ever. I licked the beater, the spoon, the bowl and the spatula!
That was my conclusion too – the chocolate was forward in the taste experience, rather than the sweetness.
I am making a white layered birthday cake for my daughter. She loves chocolate icing. Would this icing work on a tender white cake and could I also add a chocolate ganache on top of this icing for more chocolate flavor? Thank you for assisting me …I am open to using other chocolate frosting recipes if it is your suggestion. I always trust your recipes add advice.
Hi Jennie! This chocolate buttercream would be fabulous on a white cake. We love adding chocolate buttercream between cake layers, then adding chocolate ganache to the outside of the cake – like we do in this chocolate raspberry cake, for example. Let us know how it goes!
Can the cupcakes be frozen frosted?
Hi Karen! We find that it is best to freeze cupcakes and frosting separately if making ahead, then assembling for serving. Leftovers can be frozen and enjoyed later, though the flavor and texture will change a bit.
This buttercream is always my go to- today it was on your fudgy brownies.
Can you use this for macarons?
Yes, absolutely.
This was the best frosting recipe I have ever done! I made this for chocolate cup cakes and they were delicious
Deliscious! Made with your moist chocolate cupcakes for my granddaughter’s birthday
Can this be made using shortening instead of butter and could it be used with something other than cream or milk?
Hi Tracy, you could try replacing some (not all) of the butter with shortening for a frosting that will “crust” over more. Milk, cream, or even half-and-half is necessary to help thin things out a bit.
I will be making cupcakes and using this chocolate buttercream recipe plus the vanilla buttercream recipe. They are to be included after a breakfast which starts at 8:30AM. Can they be left covered at room temperature overnight if brought in at 6:00PM the day before?
Hi Debbie, we have left frosted cupcakes at room temperature for up to 24 hours without issue. So that should work just fine. Hope they’re a hit!
Do you typically make, like in your recipe pics, your chocolate buttercream with a non-dark cocoa? I recently made a chocolate buttercream (diff recipe) that was a bit too light in color and flavor for me, so I mixed in some sifted Hershey’s Special Dark cocoa. It deepened in flavor and color. Do you ever mix reg and dark cocoa’s or is this really a matter of preference? Thank you!
Hi Paula! You can absolutely add some Special Dark cocoa for a richer color – totally up to you.
This is by far my favorite chocolate icing recipe!!!
Can I make this buttercream in advance and keep in the fridge?
Hi Gabs, absolutely. You may need to beat in a splash of heavy cream or milk to help thin the frosting out again before piping/spreading on your cake/cupcakes.
This recipe did not turn out good
Hi Allie, thanks so much for giving this recipe a try. If you can share a bit more about how it turned out, we’d be happy to help troubleshoot!
Instead of cocoa powder such as Valrhona can I use Valrhona Caramelia Milk Chocolate Feves 36% cacao? I’m want to make a Caramelia Milk Chocolate buttercream frosting. How many ounces of Feves should I use?
Your recipes are tops! My family now requests your chocolate cake at ALL their birthdays. I use the Special Dark Cocoa for both the cake and icing. What I also do instead of just butter, I use half butter and half cream cheese for the frosting. Actually do the same with any icing I make.
Hi is this frosting stable enough for a filling and frosting under fondant? Thank you
Absolutely!
What size tip did you use?
Hi Samantha, the cupcakes pictured here are decorated with a Wilton 1M Tip.
I’ve made this amazing buttercream a ton of times, love it. I would like to use it and color it black, do you think that would work?
Thanks
Hi Gilah, you could use a bit of black cocoa to darken it or black gel food coloring should work, too. Let us know how it goes!
Hi Sally, this is my second time making this chocolate buttercream. The first time I followed the recipe exactly as written and it was an absolute disaster for me. The frosting was way too thick and very hard to spread onto the cake. Every time I did, the cake would crumble. This time I made it and added a lot more cream than it called for. After reaching what I thought was my desired consistency, I tried spreading it onto the cake. It was much easier this time but still a little too thick. Why do you think this is happening to me? I will admit I did not chill the first cake but my second cake sat in the refrigerator for almost 24 hours before I frosted it. Any tips will be helpful as I plan to use this recipe again for a cake in June. Thank you so much
Hi Sarah, we’re happy to help troubleshoot. Was your butter a bit too cold by chance? You’ll want room temperature butter to ensure it properly creams with the other ingredients. You can also try slightly reducing the confectioners’ sugar a bit, which helps just the frosting structure. Reducing it, along with adding some more cream like you did, should help thin it out considerable. Hope these tips help for next time!
I have made this frosting before and loved it, but today, I made two batches and both turned out lumpy. I sifted my sugar and cocoa powder and my butter was at room temp. Any ideas why it got lumpy? I beat the second batch following the exact times and it still turned out lumpy.
Hi Erica, was the lumpiness you were seeing big lumps of butter? Or was it chunks of confectioners’ sugar/cocoa powder? Make sure all of your ingredients are room temperature, and if you notice that your cocoa powder and confectioners’ sugar are lumpy, sift them before using.
I use this recipe all the time for everything chocolate! It’s easy to make and it tastes amazing!
I made the Frosting and it was the best!! I will use this as my go to Chocolate Frosting.
I was wondering how stiff this frosting is. I am filling a cake with cream and want to know if it will be strong enough to support it.
Hi Julia! This buttercream frosting is quite sturdy.
Made exactly as recipe described, some of the best chocolate buttercream I’ve made, good deep flavor. Might add a little espresso next time for fun.
I agree 100%…Can’t wait to try the cupcakes!
I cant do dairy. However, there is Lactaid Whole Milk. I haven’t been able to find cream yet.
Will it be watery if I use the milk in stead of cream. My son’s party is tomorrow! baking all day today. eeek
Hi Theodora, it may not be as creamy, but that should work in a pinch. Hope it’s a hit!
Hi, what a fast response!
I dont want to sacrifice creamy. I’ll buy myself some lactose pills instead 😛
thank you!
I’m using the updated yellow cupcake recipe from April 2022.
I need to make at least 36 cupcakes.
should I only double, or triple this recipe.
I’m trying to do a cupcake pullapart style
Hi Theodora, this recipe yields about 2.5 cups of chocolate buttercream. Doubling this should work!
So flavorful, excellent consistency, perfect every time!
Once on cupcakes, does this buttercream need to stay refrigerated? Looking for a frosting that can hang out away from the fridge (school party).
Hi Amma, you could leave the frosted cupcakes at room temperature for about a day, but we recommend refrigerating after that. Or, you can refrigerate them and then leave them out at the party for a few hours–no problem. Hope they’re a hit!
I love this buttercream recipe so much!! Perfect texture and chocolate flavour. I added a TBSP of espresso and it was AMAZING. Also so easy, whipped this up in under 10 minutes. Thanks