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.
This was absolutely delicious. Just made it to go with your super-moist chocolate cake, it was a hit!
I so glad you enjoyed it and the cake, Julieanne! Thanks so much for letting me know you liked it! xo
Hello. I lot of buttercream frosting recipes can be made in advance and kept in the fridge. Is this the case with this recipe as well?
Yes, you can if you wish. I hope you enjoy it! Thanks so much!
Hi! I have never baked before so this is my first time planning to do this. I have one question I need to ask..
Should I use salted or unsalted butter?
Thank you 🙂
Hi Annie,
I hope you enjoy the frosting! I use salted butter unless I specify unsalted. Thanks so much! xo
Simply the BEST Homemade Chocolate Cake & Chocolate Buttercream Recipe bar none. The espresso powder makes this!! Thanks for amazing recipes- this will be my second year making this for my now almost 8 year old son (his now favorite birthday cake recipe). Cheers!
Aww! Happy birthday to your son, Christina! What wonderful memories I know he’ll have of his Mama making the cake for his special day! I hope it is fabulous! xo
Made the Chocolate Buttercream frosting tonight and it truly is a the best I’ve ever had. So light and silky and not too sweet. Keeping this recipe handy! Thank you!
Thank you so much for such a special compliment – I appreciate it very much! I’m thrilled that you enjoy it, Shauna! xo
Can excess frosting be frozen?
Fantastic frosting..,my husband is going crazy licking the bowl! It is truly delicious!
So funny – sounds like it’s a winner in your house! I’m so glad you like it! Thanks! xo
fantastic recipe! i knew it was good when author told me to put milk in tsp @ a time! thank you!
Hi Adrian!
So glad you like the recipe! Thanks so much for sharing! xo
Is normal cocoa powder ok or does it have to be unsweetened?
Thanks
HI I made the cake, the ganache and the buttercream frosting with the dark cocoa. The cake and ganache filling were fantastic. However the buttercream frosting was disappointing. The biggest issue was that it was gray or taupe. Any thoughts on what may have caused this to happen? As my brother said, “it’s really good cake, so it doesn’t matter how it looks ” Since I am making it for a judged event, it really does matter. I appreciate any thoughts you may have. Thank you.