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.
Can I use this cake under fondant? Will it hold up ?
Thanks !!
Hi Veena,
I’ve not personally used fondant with my chocolate cake, but others have and had success. You’ll find their comments in the comments under the cake. I hope that helps! xo
This one is really perfect. But have anyone tried this under fondant ? Would this stay good with the shapes?
Great recipe. I had some left over vanilla buttercream and needed “regular” chocolate buttercream so made half of this plus a bit extra cocoa and mixed in the vanilla buttercream. Not chocolatey enough so I added a good tabelspoon of chocolate syrup. Turned out very well. Ok, enough of what I did, what I wanted to ask was, can this be frozen? There is some left and its too good to throw away 🙂
Thanks,
Melisa
Hi just wounding if you could give the recipe in grams and ounces . As I really want to try this . But I’m from Ireland . Sorry for being the awkward one thanks
how long could I keep left over buttercream in the fridge to use again another day??
Thank you so much for this recipe! It has quickly become a favorite frosting for me to use with chocolate and vanilla cakes. I have used a packet of Starbucks Via instant coffee for the espresso powder, which worked perfectly. Sometimes it can be difficult to find espresso powder, but it seems like there is always a Starbucks around. 🙂
This is a wonderful chocolate buttercream recipe. I used it on your triple layer white cake. I’d encourage people to use the espresso powder. You can not taste it, it just gives the chocolate flavor a extra push. Also, the chocolate you use does make a difference. Everyone has a taste preference so what I think is amazing might not appeal to you, but they do differ. Lastly, I did end up needing extra icing because I ‘pre-ice’ with a crumb coat. If you generally do this you might need 1.5-2x recipe on a three tier cake. This is definately a keeper!!
I made this last night for a peanut butter cake and it is by far the best chocolate buttercream I’ve ever tasted. Thanks for this awesome recipe!
hi. by cocoa do you mean powder or actual chocolate bars? I’ve been very confused about this. thanks, barby
Cocoa powder
I don’t have enough cocoa powder could I substitute for unsweetened bakers bars?
Does this freeze ok?