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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
- 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 butter softened
- 1 cup unsweetened cocoa
- 5 cups confectioner’s sugar
- ½ cup milk
- 2 teaspoons vanilla extract
- ½ teaspoon espresso powder
Instructions
- Add cocoa 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 sugar and milk to 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.
- 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.
Enjoy!
Robyn xo
You may also want to try my White Chocolate Buttercream Frosting recipe as well.
What is the ingredients and weight for the choc frosting? You mention ess
I would like to make the chocolate cake for my daughters 50th birthday. Thank you.
I’m sorry, Maureen, I don’t have this recipe in the metric measurements. I hope your daughter has a very happy birthday.
Sounds perfect for the birthday cake I’m making! Do you use salted or unsalted butter? Thanks! Betty
I use salted butter, Betty. I hope everyone enjoys the birthday cake!
How much does this make?
This recipe makes at least 4 1/2 cups of frosting, Bryanna. It is enough to frost a 3 layer cake or 36 cupcakes.
First off, LOVE your recipe! It is my go-to for for my chocolate cupcakes and chocolate cake! However, I noticed you answering Betty’s comment about you using salted butter in your recipe. I have been using unsalted every time I have made it, so do you recommend using salted from now on? Would that balance out the sweetness?
Donald, you can use whichever you prefer. I just prefer salted butter in all my baking. The salted butter may balance the sweetness.
Can I substitute almond milk?
You can use almond milk in this frosting, Marc. Hope you enjoy!
Best frosting I’ve ever had! Went extremely well with my cake, I definitely recommend it!
Thanks, Isaac. Glad you enjoyed this frosting recipe.
This cake and buttercream frosting truly are THE BEST EVER. I CANT BELIEVE HOW EASY BOTH RECIPES ARE. And everyone who ate it, loved it. I shared the recipe with my sister who bakes often to share at work. In my house we were rationalizing eating this cake for breakfast, lunch and dinner. Thank you!
Ginny, thanks so much. I can understand the breakfast, lunch, and dinner scenario! I’m thrilled everyone loved the cake and that you found the recipes easy to make.
My husband’s favorite!
Thanks, Mary Anne. So glad your husband loves the cake.