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 made this to use on a gluten free chocolate cupcake. It was perfect. I used Hersheys special dark chocolate cocoa powder. I followed the recipe exactly. I didn’t need to add more cream or sugar. This will replace my “go to” chocolate frosting recipe. Thank you
This icing was delicious on chocolate cupcakes! I added 3 cups of powdered sugar instead of 3 and a half because I like the icing a little less sweet.
I am astonished at the thought but I don’t think I’ve ever made chocolate buttercream before. So good! I had some Dutch process cocoa lingering in my cabinet and used that. So good! Now I’m curious what the difference in taste is compared to regular cocoa. Going to have to make another cake, I guess! So good!
My granddaughter and I made this to frost chocolate cupcakes (your chocolate cupcake recipe). She and her sisters (10 to 15) then took turns piping the frosting (like in the cupcakes recipe video). Everyone had a good time. The recipe is easy to follow and seemingly foolproof. We’ll make this again.
This is a wonderful recipe and I have enjoyed making it multiple times. With that said, I am starting to make larger cakes and when I selected the ratio option it takes me to the Piñata Cake link. This was great because I want to try and make one of those as well. 🙂 For now, would you point me to how calculate the ratios for larger “builds”. 3 and 4 layer?
Hi Brian, the chocolate buttercream recipe in the Piñata Cake link would be enough for a larger cake!
Hello, I made the chocolate mini cake twice (cupcake recipe) with, I thought, this same frosting. The second time it came out light brown – used unsweetened cocoa powder. The first time I don’t remember what I did but I liked it better. It came out more fudge-like, a deep, dark brown. Do you have any idea what I might have used or what receipe to use for the fudge-type frosting?
Hi Mary, the color and flavor will depend a lot on the cocoa powder you’re using – is it possible you were using a different brand before?
Debating between this and your Chocolate Cream Cheese Frosting. Making chocolate cupcakes with chocolate frosting for friends’ anniversary party. I haven’t made either of them yet and would appreciate a recommendation, please!
The buttermilk was so dry when I first mixed it, so I added two capfuls of milk and in the end it was fluffy, creamy, and rich in flavor. I’m so glad I did it was beautiful. Thank you Sally!
This was perfect, thanks!
I hope you don’t get tired of reading the praises of your recipe .
I made this twice. I believe I used a small amount of peanut butter icing the first time. We ate it without icing today. When it comes to baking I tend to be a minimalist because I have a husband with a big sweet tooth. He agreed that it was very good without icing.
The closest grocery store is nearly 10 miles away and I was without buttermilk but I did have a small amount of sour cream so I added that to half and half with vinegar in it. It turned out beautifully! I read your insistence on using buttermilk but I admit, with our location, I alter recipes frequently and I rarely fail. The texture was light and the flavor was dynamically banana!
Thanks for following the host of that party around so those of us who bake at home could enjoy this lovely dessert.
I made this recipe yesterday (since my daughter wanted us to make my birthday cake) and it was delicious! Thank you for sharing.
I needed a go-to chocolate frosting to put between layers of a german chocolate cake I was making and knew I didn’t have to worry! It fit in perfectly, especially because it’s not so sweet and when you are covering a cake with coconut and pecans in sugar, there’s already enough sweet. I’ve made this recipe a bunch of times and my mom is always asking if there is any left in the fridge afterwards. Thanks!
I love this recipe!
I must confess that I added 100 grams of melted milk chocolate to the cream and it is gorgeous.
How long is this frosting stable at room temperature? Some of the other buttercream recipes say it needs to be refrigerated once put together. I’d like something that can stay room temperature on a cake for a few days. Will this work?
Hi Lori! We usually advise that anything decorated with buttercream is fine for a day at room temperature, but should be stored in the fridge beyond that.
Can I use melted chocolate instead of cocoa powder???
Hi Katie, that would take a bit of recipe testing to use here, but there are numerous chocolate frosting recipes that use melted chocolate (a baking bar, not chips) that you can search for! We’ve tasted this one before and it’s great: https://www.williams-sonoma.com/recipe/quick-chocolate-buttercream-frosting.html
I haven’t had much success with buttercream in the past, but this was the silkiest, most delicious buttercream I’ve ever tasted! Piped beautifully on a big batch of cupcakes for my granddaughter’s birthday. Thank you so much!
Hi Sally,
I love this recipe. I have a question about freezing. Do you typically just freeze in a plastic container? Or do you use bags? I am worried about it changing the taste.
Thank you,
Kelly
Hi Kelly, the most air tight container will work best! You could even try a bag inside a container for extra protection.
I’m learning to bake cakes and I am very happy with this recipe! I followed every step carefully and didn’t need to add extra sugar or cream for the frosting. I ran out of just cocoa powder for the frosting so I used the dark chocolate for half of it and it tastes like heaven
Wow, these were Excellent! The cake is moist and has a good crumb. I got 15 out of my batch. Not sure if I did not use enough frosting but I piped them on and I had plenty left over. If I were younger I may have just eaten the frosting alone.
Hi
Can this recipe be doubled? I want to frost a 8x8x3 stacked on a 12x12x3. I was worried about the amount of butter if doubled. This recipe sounds amazing! I saw the other recipe but liked this one. Thank you in advance!
Hi Gerbie, yes, you can double this buttercream. Enjoy!
I *love* this frosting, but I feel like I did something wrong this go around (I’ve made it once before). I frosted the cake shortly after the frosting was made but by the time I spread the last bit of frosting and went to add the sprinkles, they wouldn’t stick to the frosting…. I’m not sure what I did wrong. Thoughts?
Hi Stacey! Is the frosting particularly cold? It will harden up if it’s cold/applied to chilled cakes.
That’s because the frosting crusted. American buttercream crusts after a few minutes. To get your toppings to stick, you have to sprinkle them on within a minute or two. Icings like Italian meringue buttercream or Swiss meringue buttercream do not crust.
I love all your recipes! You have become my go too when I’m searching for something. I have an odd question. Sometimes I like to use both vanilla and chocolate icing on a baked good. Is there a way to separate out some vanilla then add the chocolate or am I stuck making two batches which I don’t need. Thank you so much for sharing your talent with us.
Hi Carla, it’s best to make separate batches in our experience – you can always make smaller batches!
I found this recipe in the spring of 2019 and I have been making it since!! Now I just need a soft, moist , super chunky chocolate cake recipe oh and easy then I will be happy
Hi Heather, we’re so glad you’ve been enjoying this buttercream recipe! Have you tried our triple chocolate cake? Let us know if you do!
The vanilla extract/ alcohol flavor was initially too strong for me. It dissipated after the cake sat frosted at room temperature overnight. Next time I would cut the vanilla extract by half. After that, the frosting was very good.
Ooh, the reviews make this sound so good! I plan to make this recipe tomorrow for my daughter’s birthday cupcakes. However, I only have salted butter, and I see that the recipe calls for unsalted. Do you know how this will impact the outcome?
Hi Mandy, salted butter will work here as well. Make the frosting according to the instructions but without salt, give it a taste, and then add salt to you liking if you want to cut the sweetness a bit. Hope you enjoy this one!
I just made this recipe this evening, and really liked it! so divine! I will say though that instead of using 3 1/2 cups confectioner’s sugar, I cut that down to only 3 cups, and it was perfectly balanced. Not too sweet, and will pair VERY well with the Hershey’s chocolate cake, and strawberry filling I prepared. I was worried that the 3 1/2 would be too sweet for the cake and filling, so that is why I cut it back. Tomorrow, I’ll make your vanilla buttercream to ice the outside of the cake, and then wrap it in chocolate lace! Thank you for sharing!
I love all your recipes, thank you so much. I am trying lots of different cupcake recipes for my sons wedding. Which tips did you use to decorate the cupcakes in this picture?
Hi Ann! We used a Wilton 1M piping tip in the pictured cupcakes. Our Piping 101 post and video shares all of our favorite piping tips and tricks for cupcakes — hope it helps!
Any suggestion on how to make this a mocha frosting?
Hi Andrea, you could try adding some espresso powder until it reaches the flavor you’re looking for. Enjoy!
JUST finished frosting my chocolate cupcakes with this buttercream! It’s EXCELLENT! Definitely not too sweet. Perfect cocoa taste. Your amounts are spot on! Thank you!
Really easy and really delicious. Used this on the sides and to decorate a German chocolate cake with traditional coconut pecan frosting between layers and on top.
I tried to make buttercream frosting few times and failed all the time, until I found your recipe. Finally I’ve succeeded. Thank you for sharing.
This is beyond decadant. Love it! Also made your ‘favourite Vanilla buttercream frosting’ and I can’t decide which i like better .
My chocolate icing turned out perfect!