Chocolate Buttercream Frosting
This frosting is perfect for piping and decorating cupcakes or cakes.
Ingredients
- ½ cup salted butter, softened
- One 3 ounce package cream cheese, softened
- One 16 ounce package powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
Instructions
- In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
- Microwave the chocolate chips in a microwave-safe bowl at MEDIUM 1½ to 2 minutes or until melted and smooth, stirring at 30 second intervals.
- Gradually add melted chocolate to mixture; beat until blended and smooth. If the frosting is too soft for piping, cover and refrigerate for a few minutes until it firms up a little bit. Otherwise, spread frosting on top of cupcakes and decorate as desired.
Notes
- If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is known to be GF.
- Makes enough for 36 cupcakes, or 18 if you're using a generous amount for piping.
Nutrition
Serving: 1serving, Calories: 3896kcal, Carbohydrates: 562g, Protein: 23g, Fat: 180g, Saturated Fat: 129g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 33g, Trans Fat: 4g, Cholesterol: 339mg, Sodium: 1222mg, Potassium: 1385mg, Fiber: 7g, Sugar: 512g, Vitamin A: 4095IU, Vitamin C: 1mg, Calcium: 735mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, made your cupcakes for a wedding last weekend and everyone loved them. I had extra frosting and need to make a birthday cake this weekend. I have it in the refrigerator, do you think it will be ok? Assume I just need to bring to room temp and re-mix? Thanks!
It should be!
Can I add nutella to the mix to get a chocolate hazelnut flavour?
Would I use half melted chocolate and half nutella in order to maintain the consistency of the frosting?
I haven’t tried it, so I’m afraid I can’t recommend anything specific!
i am doing a two tier wedding cake , but I have white buttercream how do I make it to look ivory buttercream, please let me know…thks
I’m not sure– maybe google your question? I’m not super skilled at that sort of thing!
I think I’d try caramel drops…? Good luck
My son loves chocolate on chocolate! Does this recipe make enough frosting to cover your three layer chocolate wedding cake?
I “think” so… but you should definitely do a trial run to see if you’re happy with the amount of frosting!
This was the third chocolate buttercream recipe I tried today. Third time is a charm, it’s wonderful! I used semi-sweet chocolate because it’s what I had on hand. Thank you so much for the recipe, this will definitely be my go to chocolate buttercream!
So glad to hear you like it so much!
Hi there,
Can I use this frosting under my fondant on a cake?
Regards
I’m not at all familiar with how to use fondant, so I’m afraid I’m not any help!
LOVED this frosting! I used milk chocolate chips instead of dark chocolate and it literally tasted like a Wendy’s frosty! My coworkers loved it! Thanks for such a wonderful recipe!
Used this recipe with a few alterations (because I got the wrong butter and chocolate)for my mothers wedding reception cupcakes and the icing was wonderful!!