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.
Just finished making this cake, delicious delicious delicious. I made something similar back in the 80s but this version is way better.
So glad you like it! Thanks!
How many cupcakes does this recipe frost?
Hi, I’m wondering what is the best way to store this frosting? TIA
In your recipes when it says “butter” do you use salted or unsalted. Thank you!
I use salted butter. Thanks!
Thank you Robyn. This will be my first homemade attempt at baking a cake and icing. For the espresso powder. I’m having a hard time locating that in my area grocery stores. Can you use instant espresso and if so would it be the same amount as what is called for of the powder in this recipe?
Hi Jamie,
If you are having difficulty finding the espresso powder locally, you can purchase online. I’ve had luck finding it at Amazon as well as sometimes at Williams-Sonoma. I do not like the flavor of the cake when using just instant espresso as I think it left a bitter after taste to the cake when I tested. xo
Thank you! I’m having a hard time finding espresso powder…is instant espresso the same thing? If so, would you use the same amount of it for this recipe? Sorry for all of the question, this will be my first homemade cake.
This is the best frosting ever! Thank you SO much. My parents liked it.
Hey! I’m thinking of making this cake tomorrow however I’d like to ask, would this frosting recipe be too much for a two layer 8 inch cake?
Won’t the addition of espresso powder addextra caffeine to the cake
Do I need to use espresso powder because I hate anything to do with coffee!This is urgent so please answer soon
You can omit the espresso if you wish but it doesn’t taste like coffee. The espresso just enhances the richness of the chocolate. Thanks!
Hi. I’ve used this recipe before and it was wonderful.
I am wondering, I want to make a giant birthday cupcake for my daughter, can I use this recipe without altering anything?
Thank you
I’m not sure how large your giant cupcake will be, so it could be correct amount or you could have extra – but not sure since I don’t know the size of cupcake. If you have extra, maybe you could save it for extra cupcakes?
If it helps, I have various recipes for frosting sized for a few cupcake recipes as well as my 9×13 Chocolate Cake
I hope you enjoy it – It’s very delicious! Happy birthday to your daughter! Thanks Grace! xo
Can I use buttermilk instead of regular milk? Will this recipe frost a 9 x 13 cake ? Or is it too much frosting?
Thanks so much
Hi Joan –
You may want to refer to my recipe for my Best Chocolate Cake for 9×13 pan for the Chocolate Buttercream Frosting amount for that size cake.
I’ve never used buttermilk in this frosting, but I would think it would taste sour.
I hope you enjoy it – thanks so much! xo