Here it is—my ultimate chocolate buttercream recipe! While I could call it a “basic” chocolate buttercream, that would be a disservice. This frosting is anything but basic; it’s incredibly CREAMY, silky-smooth, and indulgently rich. Think of it as a decadent brownie in frosting form. It melts in your mouth and pairs perfectly with chocolate cupcakes.
Despite its creamy texture, this chocolate buttercream holds its shape beautifully, much like Swiss meringue buttercream. It’s perfect for piping intricate, fancy designs on your treats.
What Pairs Best with Chocolate Buttercream?
I’ve made this chocolate buttercream more times than I can count, and here are some of my favorite pairings:
- Cookies and Cream Cupcakes
- Yellow Cupcakes
- Coconut Cupcakes
- Pumpkin Cupcakes
- Chocolate Frosted Cookies
- Banana Cupcakes
- Chocolate Cupcakes
- Chocolate Raspberry Cake
If you’re making a larger batch, you can even use it to frost a layered cake—whether it’s a chocolate or yellow cake, it’s guaranteed to be divine!
Troubleshooting: My Buttercream is Too Light in Color
If you’ve beaten too much air into the frosting, it might become lighter in color. While this doesn’t affect the flavor, it might not be as dark as you want it. Here’s my tried-and-true trick to fix that:
- Take about 1 cup of the prepared buttercream (just eyeball it, a little less than half).
- Place it in a heatproof bowl and microwave it for 10 seconds. This will loosen the mixture and help the sugar and cocoa powder absorb more of the liquid.
- Stir the warmed mixture back into the main bowl of frosting. Mix by hand, and your frosting will be smoother and darker in color.
DURATION :
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 2.5 cups
This rich, creamy, and silky-smooth chocolate buttercream is my all-time favorite. Not only is it easy to make, but it’s also perfect for decorating cakes and cupcakes. Whether you’re a beginner or a seasoned baker, this buttercream is a dream to work with!
Ingredients:
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1/2 cup (41g) unsweetened natural or Dutch-process cocoa powder
- 3 tablespoons (45ml) heavy cream or milk, at room temperature
- 1/8 teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions:
- Beat the Butter: Using a handheld or stand mixer with the paddle or whisk attachment, beat the softened butter on medium speed until creamy. This should take about 2 minutes.
- Add the Dry Ingredients: Gradually add the confectioners’ sugar, cocoa powder, salt, and vanilla extract into the butter mixture. Start on low speed to avoid a sugar cloud, then increase to high speed for 1 full minute to combine all ingredients thoroughly.
- Adjust Consistency: If the frosting is too thin, add 1/4 cup more confectioners’ sugar or cocoa powder. If it’s too thick, add another tablespoon of heavy cream or milk. Taste and, if needed, beat in an additional pinch of salt for flavor.
- Use or Store: Use the buttercream immediately to frost cupcakes, cakes, or cookies. If not using right away, store the frosting tightly covered in the refrigerator for up to 1 week. It can also be stored in the freezer for up to 3 months. When you’re ready to use it again, thaw it in the refrigerator and beat it on medium speed for a few seconds until it becomes creamy again. If needed, add a splash of heavy cream or milk to restore the desired consistency.
Notes:
- Special Tools: A handheld or stand mixer will make the process quicker and easier.
- Quantity: This recipe makes enough frosting to cover 12–16 cupcakes or a thin layer on a 9×13-inch quarter sheet cake. For a 2-layer cake, adjust quantities based on the ratios used in my chocolate cake recipe. For a 3- or 4-layer cake, refer to the proportions used in the piñata cake recipe.
Enjoy your velvety, chocolatey masterpiece!
