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.
Spectacular buttercream! I don’t usually do cakes or cupcakes (usually bars, cookies, brownies for markets), but had an order for a gluten free yellow cake with chocolate buttercream. The cake part was fine but I really wanted a spectacular chocolate buttercream and this definitely filled the bill. I made it just a touch softer that I might normally, but it spread and piped perfectly. Customer was super excited to have such a special GF cake for her daughter without having to deal with a commercial bakery, and RAVED about the buttercream.
I’m thrilled this frosting worked so well for you, Wendy.
Can I substitute dark cocoa powder for regular without needing to alter any other ingredients?
You can use the dark cocoa powder in this frosting, Patricia.
Salted butter right?
Korie, I use salted butter but you can use unsalted if you prefer.
Hi thanks for the recipe!. Can you please clarify what ml cup you have used here? Thanks
I used the US cup measurement which will be 236.5 ml.
This has got a great texture and taste. Where I live a lot of people don’t like it so sweet, so I replaced 1/5 of the confectioner’s sugar with an equal amount of cocoa powder, which gave it a richer chocolatey taste, the first time I made it exactly according to the recipe and I liked it but the other thought it was too sweet, they are quite picky about sweet things!
Thanks so much, Terra!
Is this a good recipe to use for piping letters on a cake?
Connie, this frosting has worked well for me for piping decorations. I haven’t used it for piping letters but think it should work.
This cake recipe has been my go-to for almost every birthday cake since my kids were little! It is hands-down the best chocolate cake recipe in the world. I use the batter for cupcakes too. I just doubled the mixture to make my daughter’s 16th birthday cake for this weekend (I freeze the cakes until I’m ready to fill and decorate) and am making your frosting recipe for the filling tonight! 🙂
Jenny, thank you. I hope your daughter has a very happy 16th birthday!
Can’t wait to try your recipe! What would be the equivalent unsweetened chocolate vs the one cup of cocoa in this recipe?
Mary, I have’t tried making this frosting with unsweetened chocolate. You would have to make other adjustments to the recipe other than just exchanging the chocolate for the cocoa powder since the chocolate also includes fat.
I made this cake for my daughter’s birthday yesterday and everyone was raving about it. Your recipe was spot on! Very easy to follow, adding the hot water at the end made me a little nervous but I think that is what makes all the difference of the end result. Thank you for making me look like Rockstar!
Miriam, I hope your daughter had a happy birthday. So glad everyone loved the cake.
Once iced, does the cake have to stay refrigerated? I mixed some coconut in mine and it taste like a almond Joy, Yum!
The buttercream frosting does not need to be refrigerated, Kim. I leave mine on the counter under a covered dome. Hope you enjoy!