Why You’ll Love This Recipe

Chocolate buttercream frosting has become a beloved favorite among baking enthusiasts, and it’s easy to see why. This particular recipe is often cited as one of the most popular among my readers, garnering hundreds of enthusiastic 5-star reviews. Its delightful combination of a light and fluffy texture paired with a rich, decadent chocolate flavor sets it apart from any store-bought variety.

One of the frequent questions I receive pertains to transforming classic vanilla buttercream into a luscious chocolate counterpart. Over the years, I experimented with different methods—ranging from simple cocoa powder additions to folding in melted chocolate—to create the perfect chocolate buttercream. After much tinkering, I can confidently say I’ve unlocked a recipe that combines both cocoa powder and melted chocolate for a truly indulgent experience.

This dual-chocolate approach not only intensifies the flavor but also maintains the beloved airy consistency people crave in a quality buttercream frosting. Whether you’re frosting cakes, cupcakes, or even cookies, this recipe stands as the ideal choice for any chocolate lover.

Understanding the Ingredients

The Chocolates: Cocoa Powder and Melted Chocolate

For creating the ultimate chocolate buttercream frosting, we require two distinct forms of chocolate: cocoa powder and melted dark chocolate. This combination introduces layers of flavor that are both rich and well-balanced.

Cocoa powder functions as a supercharged chocolate flavor agent. If we were to rely solely on melted chocolate, the frosting would not achieve the same light and fluffy texture. When incorporated together, cocoa powder amplifies the chocolaty depth without weighing down the frosting.

I strongly advise using unsweetened cocoa powder for this recipe, which is sometimes referred to as natural cocoa powder. If you’re interested, I provide detailed information about different cocoa powders in my comprehensive Cocoa Powder 101 article.

Melted Dark Chocolate: A Rich Twist

In addition to cocoa powder, I recommend adding melted dark chocolate—preferably with a cacao percentage of 60% to 72%. Despite any hesitations you may have about dark chocolate, I encourage you to try it in this recipe. The dark chocolate contributes a profound flavor richness while balancing sweetness with its inherent bitterness. Trust me; your frosting will simply taste like chocolatey heaven!

How to Make This Heavenly Chocolate Buttercream

Ingredients You Will Need

• 1 1/2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• ⅔ cup unsweetened cocoa powder
• A pinch of fine sea salt
• 2 teaspoons vanilla extract
• 1 (3.5-ounce) Ghirardelli dark chocolate bar (60% or 72% cacao), melted and cooled
• 4-5 tablespoons heavy cream or whole milk

Making the Buttercream

Creating your own chocolate buttercream frosting is not only surprisingly easy but also a whimsical experience. Once you try this homemade version, you’ll likely never crave store-bought frosting again!

Step-by-Step Instructions

1. In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 6-7 minutes, scraping down the sides of the bowl occasionally.
2. In a separate bowl, sift together the powdered sugar and cocoa powder.
3. With the mixer on low speed, gradually add the mixture of powdered sugar and cocoa to the butter, beating until fully incorporated. Remember to scrape down the sides and bottom of the bowl as needed.
4. Add the pinch of salt and vanilla extract; mix to combine.
5. Spoon in the melted and cooled dark chocolate, mixing on low speed until no streaks remain in the frosting. Add in 3 tablespoons of heavy cream or milk, mixing once more until integrated.
6. Increase the mixer to medium-high speed and beat the buttercream for another 6-7 minutes until it achieves that signature light and fluffy texture.
7. If the buttercream seems too thick, add in more cream or milk, one teaspoon at a time, until you reach the desired consistency.

Storage Tips for Your Chocolate Buttercream

What’s wonderful about this chocolate buttercream is its ability to be made ahead of time. You can prepare it a few days in advance and store it in an airtight container in the refrigerator for up to three days. When you’re ready to use it, let the frosting sit at room temperature for a while before beating it with a mixer until it regains its smooth consistency. Sometimes, you may need to add a splash of milk or cream to help revive its texture.

Freezing Chocolate Buttercream

For longer-term storage, it’s possible to freeze your chocolate buttercream. Transfer the frosting into a freezer-safe airtight container, optionally placing a layer of plastic wrap on the top for extra protection. It can be frozen for up to a month. When you’re ready to use it, thaw the frosting in the refrigerator overnight. Allow it to come to room temperature before mixing it for about five minutes to re-smooth it. If needed, add a splash of milk or cream to reach the desired consistency.

Ways to Use Your Chocolate Buttercream

This chocolate buttercream frosting proves versatile and delicious atop an array of baked goods. The quantity yields enough frosting for about 24 cupcakes or a 9-inch layer cake, opening doors for many delightful creations!

For those craving a truly indulgent chocolate sensation, it’s perfect atop my best chocolate cake or paired with black magic cake. Alternatively, if you desire a flavor contrast, try spreading it on homemade yellow cake, vanilla cupcakes, or even delightful strawberry layer cakes.

The uses are virtually endless! Consider employing it as a filling between cookie sandwiches made with easy sugar cookies, bringing joy to every bite of dessert. This chocolate buttercream recipe is destined to become your go-to frosting for celebrations and weekday treats alike.