Perfect Chocolate Buttercream

Made with cocoa powder and melted chocolate, this chocolate buttercream frosting is light and fluffy with a rich chocolate flavor. You’ll never go back to store-bought frosting again!

One of the most popular recipes on this site is my Homemade Buttercream Frosting. It’s easy to make and the frosting is super fluffy and delicious. It has hundreds and hundreds of 5 star reviews for a reason!

And one of the most common questions I get asked is how to turn that gorgeous vanilla buttercream into a chocolate buttercream frosting.

Over the years I’ve experimented with different methods, from adding a few tablespoons of cocoa powder to mixing it with a little melted chocolate. But I finally managed to make the perfect chocolate buttercream.

This recipe uses two forms of chocolate: cocoa powder AND melted chocolate – to double the goodness of the chocolate. The flavor is super rich but the texture is light and fluffy like the original.

It’s the perfect frosting for any chocolate lover!

The perfect chocolate buttercream

This recipe produces a rich chocolate frosting with the light, fluffy texture that everyone loves in a good buttercream frosting. Even though it’s rich and decadent, it has a nice balance of sweetness, making it perfect for your favorite cakes or cupcakes.

The way we get so much flavor in this frosting is by using a combination of cocoa powder and melted dark chocolate.

Cocoa powder is a bit like super-strength chocolate. If we only used melted chocolate we wouldn’t be able to get the soft texture we want in this recipe. Adding cocoa powder to the mix enhances the flavor of the chocolate without making the icing too heavy.

In this recipe I prefer to use unsweetened cocoa powder. If you’re not familiar with the types of cocoa powder or why it’s used in recipes, I’ll explain everything in my Cocoa Powder 101 post.

The second type of chocolate we will use is melted dark chocolate. Even if you’re not usually a fan of dark chocolate, I implore you to try it in this recipe.

Dark chocolate adds rich flavor without making the frosting too sweet. Believe me, there is a lot of powdered sugar in this recipe to balance the bitterness of the dark chocolate.

All you will taste is incredibly chocolatey goodness!

How to make my own chocolate buttercream

If you’ve never made one of my frosting recipes, you might be surprised to learn that making homemade frosting isn’t just easy, it’s fun!

Trust me, you’ll never go back to the tub of store-bought frosting again after trying this recipe.

Ingredients you will need

To prepare my chocolate butter cream you will need:

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

Make sure the butter is at room temperature before you start making the frosting. If you forget to make it ahead of time, I have some tips on how to quickly soften the butter to speed up the process.

When measuring powdered sugar and cocoa powder, use the same fluff, spoon, and sweep method we use when measuring flour.

I like to use unsweetened cocoa powder in this frosting. It is sometimes called natural cocoa powder – they are the same thing! If you wish to use Dutch Process cocoa, please note that the flavor and color of the final icing may be slightly different.

Ghirardelli is my favorite brand of chocolate bar to use in this frosting. Their products are top notch (I also love their brownie mixes) and I really notice a difference in the flavor of this chocolate buttercream when I use a good chocolate bar.

I prepare this frosting

Just like when making whipped cream frosting or brown butter frosting, you’ll need a stand mixer or electric mixer to create the perfect consistency of this chocolate buttercream.

If using a food processor, use the paddle attachment.

To start, beat the butter on medium-high speed for 6 to 7 minutes. Be sure to scrape the sides of the bowl with a rubber spatula.

And yes, I really mean 6-7 minutes! Don’t try to rush the process, otherwise the consistency of the icing won’t be right.

In a separate bowl, sift the icing sugar with the cocoa powder. With the mixer on low speed, slowly add this mixture to the butter. Continue whisking until fully incorporated – scrape down sides and bottom of bowl as needed.

Add a pinch of salt and vanilla; stir to combine.

Now pour in the melted and cooled dark chocolate. Mix on low speed until no streaks remain, then add 3 tablespoons of milk or cream. Stir to combine, then scrape down the sides of the bowl.

Turn the mixer back to medium-high and beat the buttercream for another 6 to 7 minutes. This is where the magic really happens to make the frosting super light and fluffy.

If the chocolate buttercream is too thick, feel free to add a little more milk or cream – 1 teaspoon at a time – until you reach the desired consistency.

At this point you can pour or spread the frosting on the cake or cupcakes or save it for later use.

Tips for storing and freezing

This chocolate buttercream can be made a few days ahead, so it’s easy to make before a party or vacation.

Store in an airtight container and refrigerate the frosting for up to three days. When you’re ready to use it, bring the frosting to room temperature. Beat it for about 5 minutes with a mixer or until smooth.

You may need to add a splash of cream or milk to liven up the texture before pouring or spreading it on your cake or cupcakes.

Freeze the chocolate buttercream

Extra Chocolate Buttercream can also be frozen for long-term storage.

Place frosting in an airtight, freezer-safe container. I also sometimes place a layer of cling film over the frosting for extra protection. Freeze for up to one month.

Let the frosting thaw in the refrigerator overnight. Before using, let it come to room temperature and beat it with the mixer for about 5 minutes or until the mixture is nice and smooth. If necessary, add a drop of milk or cream.

Uses

Chocolate buttercream frosting is fantastic on all types of cakes and cupcakes. This recipe makes enough to frost 24 cupcakes or a 9-inch layer cake, so you have tons of options for how to use it!

For an ultra-decadent chocolate experience, add it to Black Magic Cake or Best Chocolate Cake. It would also be perfect on top of chocolate cupcakes made with my retouched cake mix recipe.

If you want to contrast the chocolate frosting with a different flavored cake, try this homemade yellow cakevanilla cupcakes, funfetti cupcakes or strawberry layer cake.

You can also use it as a filling for cookie sandwiches made with easy sugar cookies.

From birthdays and anniversary celebrations to a casual weeknight, this chocolate buttercream is a recipe you’ll return to time and time again for all your chocolate dessert cravings.