The Perfect Chocolate Buttercream Frosting recipe essential for birthday cakes and celebrations! It’s the best chocolate buttercream frosting I’ve ever tasted!
The Perfect Chocolate Buttercream Frosting is definitely a must in my house! Rich and delicious, this buttercream frosting is perfect for cakes, cupcakes and more.
This compliments so many delicious cakes and cupcakes, but my favorite is when it’s paired with my Best Chocolate Cake. It is literally the perfect chocolate frosting so it’s naturally so good on chocolate cupcakes or even my Vanilla Cake. But seriously, it is pretty amazing on anything it touches. Like a spoon works just fine, too!
Chocolate Buttercream Frosting
Made from just six simple ingredients, this buttercream frosting comes together quickly. This recipe yields enough to frost a three layer cake or three dozen cupcakes beautifully.
Here’s how I make it.
Ingredients for Chocolate Buttercream Frosting
You’ll need these ingredients to make this frosting.
- butter – softened. I prefer using salted butter.
- unsweetened cocoa powder
- confectioner’s sugar – also called powdered sugar
- milk
- vanilla extract – this homemade version is rich and delicious, but if you can use another quality vanilla if you wish.
- espresso powder – this adds a such a richness to the frosting further enhances the amazing chocolate flavor. It’s easy to make your own and is available in many grocery stores, cooking supply stores or online. This little extra ingredient heightens the deliciousness even more!
How to Make Chocolate Buttercream Frosting
To make this delicious frosting, you’ll need a large mixing bowl or a large bowl for a stand mixer.
- Add cocoa to large bowl or bowl of stand mixer. Whisk through the cocoa well to remove any lumps.
- Then, add softened butter to the bowl with cocoa. Cream together the butter and cocoa powder until well-combined.
- Next, alternately add sugar and milk to the cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a HIGH speed for about a minute. Repeat until all sugar and milk have been added. This is important – so please make sure to mix it just as described in these instructions. It makes the frosting into fluffy, delicious perfection!
- Then add your vanilla extract and espresso powder and combine well.
- If your frosting appears too dry, add more milk, only one tablespoon at a time until it reaches the right consistency.
- If it appears too wet and does not hold its form, add more confectioner’s sugar, only one tablespoon at a time until it reaches the right consistency.
- Frost your cake or cupcakes as desired and enjoy!
Thankfully, this chocolate buttercream comes together quickly and makes plenty to frost a three layer cake or three dozen cupcakes beautifully.
Can I Store Extra Frosting?
Yes! If you have leftover buttercream frosting once you’ve frosted your cake, you can refrigerate or freeze it.
To Refrigerate
Place frosting in an airtight container. Refrigerate for up to 5 days. Once ready to use, remove from the refrigerator and allow to reach room temperature, then whisk well to fluff the frosting.
To Freeze
Place frosting in an airtight, freezer safe container and freeze for up to 3 months. Once ready to use, place in refrigerator overnight to thaw, then remove from fridge for a short time prior to use as described previously and whisk to fluff the frosting.
More Favorite Frostings
Strawberry Buttercream Frosting
Whipped Cream – not a frosting, but still a great topping to many desserts.
Here’s my Perfect Chocolate Buttercream Frosting Recipe. I can’t wait to hear how you love it.
Perfect Chocolate Buttercream Frosting Recipe
Ingredients
- 1½ cups (339 g) butter, softened
- 1 cup (84 g) unsweetened cocoa powder
- 5 cups (567.5 g) confectioner’s sugar
- ½ cup (113.5 g) milk, whole
- 2 teaspoons (9 g) vanilla extract
- ½ teaspoon (1 g) espresso powder
Instructions
- Add cocoa powder to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
- Cream together butter and cocoa powder until well-combined.
- Add confectioner's sugar to a large bowl. Whisk through to remove any lumps. Alternatively, you may sift the confectioner's sugar into the large bowl. Add the confectioner's sugar and milk to the cocoa mixture by adding 1 cup of confectioner's sugar followed by about a tablespoon of milk. After each addition has been combined, turn the mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
- Add vanilla extract and espresso powder and combine well.
- If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
You may also want to try my White Chocolate Buttercream Frosting recipe as well.
hei robyn! i plan to change the butter cream frosting with chocolate ganache. may i know, how much of chocolate ganache i need to cover one cake? thank you 🙂
Just wondering is unsweetened cocoa the same as raw cacao?
This recipe was great! I made it for my 12 year old daughters’ birthday party, and it turned out awesome. It doesn’t taste too much like coffee, so good for anyone who loves chocolate. We made 2/3 the icing recipe, and it was the perfect amount for 2 9-inch layer cake. Might have to do a little math to figure out the 2/3, not too hard though. The icing is AMAZING!
Since I found this recipe my family requests it for every birthday. I don’t like chocolate cakes at all but this cake has made me a chocolate lover. The cake is moist and the frosting is amazing. My children often sneak spoonfuls of the icing. I have to warn them I won’t have enough for the cake. My son says, “don’t worry mommy, you can make more.” Thank you for this wonderful recipe.
Made this to frost a 3 layer chocolate cake. Excellent and just enough frosting, maybe a few spoonfuls left over. I thought the coffee flavor was perfect with the sweetness of the frosting. Definitely keeping this one.
Please what is express powder?
It’s espresso powder.
Espresso powder is very intensely dark and concentrated instant coffee. It’s not just coffee beans ground fine. It’s actually coffee crystals that dissolve quickly in liquid. Espresso powder is really not for drinking – bakers are the primary people who use it.
I don’t use coffee. What would be a good substitute and still maintain the integrity of your recipe for both the cake and frosting? Thanks!
It’s perfectly fine just to leave it out; you’ll get a plain chocolate frosting rather than a chocolate/coffee one.
This recipe makes A LOT of frosting. Used with this
https://addapinch.com/cooking/2013/01/25/the-best-chocolate-cake-recipe-ever/
and i probably could have frosted another cake. Additionally, I thought it tasted too much like coffee, so I would recommend using only 1/4 tsp.
These look so good and seem easy enough! Thankfully for sharing.
I’ve been craving a rich chocolate cake for three days now, and I’m so happy I came across this page. This cake ticked all the right boxes. My husband promised to take me out today to have cake together, but when he comes home he will change his mind when he tries this!! Five stars!!!