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This truly is the best chocolate buttercream frosting recipe ever. You’ll have to read on to see my secrets!

The Best Chocolate Buttercream Icing recipe from @kitchenmagpie

I can’t believe that it’s taken me this long to come up with a chocolate buttercream icing that I liked. I have to be honest and admit that I only have tried on a couple of occasions to whip one up, but they never seemed to compare to my regular Best Buttercream Icing recipe.

Of course, it came about because I put everything I could think of in it. Cocoa? Check. Melted chocolate? Check. Instant coffee? Checkity check check. And that’s how my recipes come about.

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If at first you don’t succeed, throw everything into the mixer and pray! Words to live by my friends, words to live by.

Really though, I took everything I could think of from all the recipes I have ever come across in my baking years and just put the best of it all together.

You need more than just cocoa,  but the dry bitterness really is a must.

Do I even need to explain melted chocolate and salted butter together? No. I do not. Because I am sure as you are reading this your heart just skipped a beat with chocolate lust seeing those words together.

Melted chocolate. Salted butter. Amen.

I actually had to stop for a moment and try to remember where I was in writing this recipe, that’s how distracting those two phrases are. However, I am at instant coffee, which lies at the very heart of all the simply fantastic chocolate recipes.  They are a match made in culinary heaven and should rarely leave each others proverbial side.

 The Best Chocolate Buttercream Icing recipe from @kitchenmagpieSo without further ado, the recipe for Chocolate Buttercream Icing!

So creamy. So dreamy. So super chocolate bliss.

Best chocolate buttercream icing ever!!!

The Best Buttercream Icing Recipes

 

Feel free to play around with the amounts of everything listed and create the balance that is right for your taste buds. I just know that you most certainly need more than just cocoa, you need melted chocolate and a dash of coffee taste to make this amazing!

Happy Baking everyone!

Love,

The Chocolate Buttercream Icing Rocks My Nest Magpie

4.41 from 5 votes
Chocolate Buttercream Icing
Prep Time
10 mins
 
Amazing rich chocolate buttercream icing, so dang decadent!
Course: Dessert
Cuisine: Frosting
Servings: 15 cupcakes
Calories: 151 kcal
Author: Karlynn Johnston
Ingredients
  • 1 cup salted butter
  • 1/2 cup of unsweetened cocoa
  • 3 ounce one squares of melted then cooled semi-sweet chocolate
  • 1/2 tsp instant coffee
  • 1-2 tbsp heavy cream
  • 3 1/4 - 3 3/4 cups icing sugar
Instructions
  1. Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.
  2. Whip the butter in your mixer until it's light and fluffy.
  3. Add in the cocoa, beating until combined.When the chocolate is cool, add it to the butter. Make sure it's cooled!!
  4. Add the instant coffee to one tablespoon of cream, then add to the butter mixture
  5. .Now you can put in the icing sugar one cup at a time, beating until combined.
  6. Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.
Nutrition Facts
Chocolate Buttercream Icing
Amount Per Serving
Calories 151 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 34mg 11%
Sodium 109mg 5%
Potassium 79mg 2%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 2g
Protein 1g 2%
Vitamin A 7.9%
Calcium 1.1%
Iron 4.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

118 Comments

  1. Hi… I was wondering if hot chocolate drink powder and milk chocolate could be used to replace the powder and semi sweet chocolate? I absolutely hate the taste of bitter chocolate even when its sweetened. Milk chocolate frosting is so much more palatable.
    Thanks!

    • All chocolate products start off as unsweetened coca powder. The chocolate drink mix and any other chocolate product you can think of is ingredient 1 sugar (boat loads) ingredient 2 coca… then the other chemicals and stabilizers. If you have an aversion to using unsweetened coca there are semi sweet versions with pre added sugar or just go to the higher end of the confectioners sugar measurements. You may just naturally prefer heavier sweetness in your chocolate as it is very bitter naturally. As an example I have a feeling you donto like dark chocolate and find it extremely bitter. Dark chocolate has less coca butter and sugar but the same base as milk chocolate. Good luck Antoinette.
      Personally I found this to be an amazing recipe! I love all chocolate so the bitter for me was not an issue. I was worried about the coffee flavor coming through but it didn’t at all. My wife is particular about icing and she loved the original buttercream recipe so I had to try the chocolate. It is easy to put together and tastes amazing!

  2. ShannanRioux Reply

    Do I have to use the instant coffee? Is there something I can substitute instead, or just leave it out entirely?

    • thekitchenmagpie Reply

      ShannanRioux You can leave it out, but it adds a nice bitterness to the icing.

  3. Gabriela Isabel Mejia Reply

    Just finished making it for the first time & loved it!!!! Thanks for the great recipe.

  4. I tried this recipe and it is fabulous! Put some leftover icing in a container and the chocolate did not break. I used the double boiler method and I think it made the difference. Thank you for this not too sweet icing recipe.

  5. Hi Karlyn,

    I just tried this recipe and it is super easy and delicious! Great creamy texture and I used espresso powder and love it! Thank you. I love your blog!

  6. Hi! This recipe looks greatt and I can’t wait to try it. But do you by any chance have conversions of the ingredients in grams/millilitres (UK) Thank you!  

  7. Priyanjali A Reply

    Hi Karlynn

    Thanks for the recipe. I will try it definitely – can we use hersheys choclate syrup instead of melted choclate? 

  8. “You can’t over beat a buttercream”…. Well in the case of that type of icing, in fact, it can happen: then, the butter starts to melt or desintegrate. My solution ? If that happens, put it in the fridge for some time and beat it again. But not TOO much. You know, just enough. Replacing coffee with cayenne and a hint of powdered clove give a punch to your great recipe. 

    And yes, it does need a lot a beating, but just don’t let your stand mixer run and hope for it to be wise enough to stop just at the right moment. It’s basic chemistry…

  9. What brand butter did you use or recommend? I find that with baking, brands make a huge difference.

  10. Hii ,can ou pleas tell me what shall be the effect if i replace the butter with margarine or a 50:50 mix..

    Thank you

  11. Hi i made this chocolate Icing Recipe Bt It tuned up to be very bitter, Why is IT?

    • Frazzled Baker Reply

      Adlina It’s hard to tell, it may be due to the chocolate you used. Was it fresh, stale (old) which chocolate did you use?

  12. Just finished making this frosting and WOW….sooooooo good. I currently have the cake in the fridge for a crumb coat to set, and I’m seriously resisting eating the whole bowl! I had no issues with it being grainy. I melted the chocolate the old fashioned way until it was just melted and then ensured it was room temp before continuing. I also made sure my cream was at room temperature as cold would definitely cause the chocolate to seize up and get grainy. I will be making this again for sure!

  13. Mine also seized up and became grainy after adding the powdered sugar. I followed the directions exactly and used a thoroughly cooled quality chocolate. I decided to try adding 1/2 stick more softened butter, and like magic it was transformed back into a creamy smooth frosting. 

  14. I plan on making a birthday cake the day before my sons first birthday party. Would you suggest making the icing and piping it on the day before or on the day?

  15. JenniferPrint Reply

    This is, hands down, the best and yummiest icing EVER. (Tied with the original butter cream icing of course… Which is simoly fantastic!!!).  Not to mention they are both EASY! I don’t microwave the chocolate.. I do it the old way with a bowl on pot with an inch of boiling water.. I have ruined my kids for store bought stuff now lol.  

  16. ShanenSteppenwolf Reply

    what kind of instant coffee do you use for this and what kind of heavy cream do you use?

    • Frazzled Baker Reply

      ShanenSteppenwolf Hey there, for recipes which call for instant coffee, I buy Nescafe Clasico Dark Roast

  17. I don’t know how this works for you but I just put about $20 of ingredients and an hour of my wasted time into the most massive fail of a recipie ever. The mixture was fine when I had added about half the sugar but when i added the full amount I could never get the consistency back, even using slowly added cream. Turned grainy and horrible. Biggest waste of time and money ever. And there’s no way you got the colour shown in the picture using this recipie. Mine was extremely light when using the given proportions.

    • thekitchenmagpie Reply

      @Donna If the recipe hadn’t been tested with sucessful results by around 40+ different people on this comment thread, I would be concerned, but I suspect ingredient quality or the method. Are you using white sugar? The only reason that something would be grainy after adding sugar is if it’s the wrong type. I’m sorry it didn’t work out for you!

    • @Donna it probably had something to do with the type of cocoa you used. unsweetened natural  cocoa powder tend to have a bitter taste as against the dutch processed kind. 

  18. This is the third time I’ve made this icing (AND your classic buttercream) in literally the three weeks since I found the recipes!  TRULY divine.  My Dad actually said my cupcakes with both kinds of icing tasted better than one of our TOP notch, HIGH priced bakeries in town!  How about that?  QUICK question for anyone who wants to weigh in….

    I have a batch already made, and after I was done, I remembered that my son and his friends (9 yrs old) kind of thought it was a bit too bitter (HUH!?  What do they know?)…anyway, the batch I just made is for his b-day cake for his party on Saturday.

    ANY ideas on how to perhaps add something, or do something to the finished product AS IS to make it a little less bitter?  Vanilla?  More cream?  In hindsight, I probably should have made it with milk chocolate (any input, has anyone tried that?)…but I already have a double batch made.  Any ideas would be super.

    If I cannot change it, I’ll just have to keep this double batch ALL for myself!!!  (Darn it anyway!)

    Thanks a million for sharing your recipes!!!!  Truly awesome! 

    • thekitchenmagpie Reply

      pgraham Add some more icing sugar to it, it won’t change the consistency that much but if it does add more cream ! Glad you love the icings!! 

  19. Hi, how much of this frosting do I need to sandwich two 8 inch cakes and cover them with buttercream also? Thanks.

  20. Do the 3  1 ounce chocolate squares mean just 3 ounces of chocolate?

  21. Is icing sugar the same as powdered sugar?  Also, what type of cocoa and chocolate do you use? My mother in law loves, loves, loves chocolate cake and I want to make it absolutely, positively perfect:-).  Thanks so much for sharing!

    • thekitchenmagpie Reply

      @Kansasmom You bet! Powdered sugar and icing sugar are the same! I used Hershey’s or even No Name cocoa and baking chocolate!

  22. The first time I made this buttercream, I used regular cocoa powder and Hershey’s semi chocolate chips. It was to die for. The second time, I used ruby red high quality cocoa powder from Bulk Barn, and Callebout Milk & Dark chocolate. I truly think I have died and gone to heaven. Thank you for this incredible recipe.

    Note: if you are having issues with your chocolate becoming grainy, avoid that ever happening and DON’T microwave it! Bring a sauce pan with an inch of water to a summer, put a steel bowl over top and melt chocolate in steel bowl. Stir constantly. Exceptionally smooth chocolate that cools quickly everytime!

    • Mery042309 Reply

      Komatost Hi, how much did you use when you used hersheys semi sweet chocoate chips, as in cups or ounces?

      • Probably about 1/2 to 3/4 cup but I think I doubled the recipe. It was a couple years ago now so I can’t quite remember. Sorry I can’t offer more info. Good luck! This is still my go to recipe.

  23. This recipe is really awesome!:)  Thanks!  Everyone loved it!:)  It wasn’t grainy at all…very silky smooth. 

  24. RainbowBaker Reply

    As a gay man who bakes a lot (yes, I know, I’m very stereotypical sometimes), I’ve been told many times that my baking is the best. I just tried making this recipe and it turned out grainy, bitter, and grotesque. After following the recipe exactly and having no luck, I experimented to see if I could get it to be better by adding more cream, and that helped a bit, but it was still horrible… maybe I’m losing my mind, but this recipe didn’t work for me at all.

    • thekitchenmagpie Reply

      RainbowBaker  The grainy would be the chocolate, for sure, either it wasn’t cooled enough (most likely) or it was a cheap chocolate. It should never have made it grainy. The bitterness? With so much sugar, there should be NO bitterness, however, any bitterness is from the cocoa. It’s all about the ingredient quality you choose to use.

      • Or maybe your recipie is no good! My chocolate was definitely cool and good quality. Now I have to throw it all out 🙁

        • LeahThereseWilliams Reply

          @Donna Stop being so rude, pull the stick out of your ass and try again. We all fail sometimes, but this is not the fault of the kitchen magpie- I have made this recipe ten times at least and I sell cakes with rave reviews. 

  25. i’ve made the buttercream using butter and salt, but i mixed butter and it didn’t became light nor soft… could I made something wrong? is  butters quality isn’t good enough or it do not mix so well when is too hot? I do live in a tropical country.

    • thekitchenmagpie Reply

      anitamaxb It might be too hot there, because this should work like a charm!

  26. Hi, me again. 🙂  Can I use MILK instead heavy cream? Because the heavy cream here is valid for 3 days and little use in the recipe, so I wanted to use milk.

  27. I’m sorry again. What is ” 3 one ounce” is 3 ounce, or one (1) ouce? 

  28. I found a recipe like this. But it only takes half a cup of sugar to 2 cups of butter. It will be better with more sugar? the more sugar sweeter and more consistent?

    • thekitchenmagpie Reply

      anitamaxb This recipe takes my extremely popular buttercream icing and makes it chocolate. The proportions in this recipe are the best, I find, especially when you are adding cocoa.

  29. Hi Kitchen Magpie,

    How do you go about making white chocolate butter cream icing? Coffee doesn’t really fit, and I’m yet to see white cocoa. Would you use cocoa butter and milk powder instead? And what proportions?

    Thank you very much.

    Sigrun

  30. Baking Enthusiast Reply

    I tried your recipe and it tasted awesome and the texture was amazing too!! But I chilled it in the refrigerator as I needed to use it the next day plus it contained cream. Sadly, the next day when I remove it out of the fridge I found the buttercream to be grainy and no matter how much I would beat it, the texture was gone. Any suggestion why this could have happened? 

    • thekitchenmagpie Reply

      @Baking Enthusiast I’d guess it’s the chocolate “seizing” in the mixture, I have refrigerated this no problem, so perhaps it’s either the quality of the chocolate used OR it wasn’t incorporated enough into the mixture? It should be mixed in enough that it isn’t  grainy when it hardens….

    • thekitchenmagpie Reply

      @May You could, but the taste would not be as good, at all.

  31. Thank you soo much for these AMAZING recipes!!! And to think you’re in Edmonton too!! I’ve been searching since forever for great frosting recipes! My cakes come out great but I’ve always been told that my frostings are too sweet, so it’s great to be able to find ones that are just great!

  32. The Kitchen Magpie Reply

    Double it if you’re a heavy icer! For 4 layers definitely 2 batches.

  33. Ginny Felton Reply

    How much does this recipe make? I’m going to use this on a vanilla layer cake this weekend… four layers, so I’m trying to figure out if I need to double this?

  34. Pamela Marriott Reply

    Still here…waiting. ..cast on foot. ..arthritis in other foot….your the one that said she likes to go for drives…..lol

  35. The Kitchen Magpie Reply

    Aw thanks Renee! I uh…have slight chocolate problem so it goes without saying chocolate icing HAS to be really yummy haha! I really want cake now…….

  36. Lori Heyser Benett Reply

    looks yummy….i copied and pasted to my recipe folder…..

  37. Renée Rochefort-Smith Reply

    There is NOT a better recipe for chocolate buttercream! This has been my go-to since I accidentally found it about a year ago! The best accidental find EVER!

  38. Confession – I used to make small batches when I was younger and single, to do just that!! Oi.

  39. Pamela Marriott Reply

    i cant bake. broken foot. make me some? pretty please. cant stand to bake. …..whine…….

  40. Foreveradame Reply

    Sorry – didnt see…but does this have to be refrigerated??

  41. So glad you liked it! I haven’t tried other chocolates but it is such a great base, you can fiddle and experiment all you like! I expect milk chocolate would be lovely as well!

  42. Thank you so much for posting this recipe!  I tried it today and it is beyond fabulous!  I love love love it and so did the rest of the family.   My son licked the beater for more than a half hour!  Have you ever tried milk chocolate or white with it?  thanks again!

  43. Use powdered! As for color, that depends on so much, different brands of ingredients, it really doesn’t matter as long as the taste is the same!

  44. nancym9966 Reply

    Question on the sugar.  Did you use powder sugar or granulated sugar?  I just made it and used powdered sugar and the frosting doesn’t look as dark as yours.  Please help!

  45. SiriSundar Reply

    Hi karlynn,

    I tried this out for my sons first bday, and it came out super!! Thanks a ton! It was doubly delicious & rich with the chocolate cake. Although i did a rookie mistake of adding cold cream insted of room temperature!! A few solidified lumps, but was able to rectify it!! I still have some butter cream & cake trimming left, any ideas for leftover recipes?

    Thanks again!!

    Siri, bangalore, india.

  46. SiriSundar Reply

    Hi karlynn,

    Tried out this frosting for my sons first bday, came out very well & was super rich with the chocolate cake combo!! Thanks a ton!! Had a little glitch, when i added cold creme instead of room temperature! But was able to correct it…

    Thanks again!

    Siri, bangalore, india.

  47. Hi Karlynn!

    I followed your recipe word for word except that I lessen the icing sugar a bit. My frosting turned out so salty! Could it be the butter I’m using?

  48. JennyCincotta Reply

    Worked a treat! first attempt at butter cream icing and it was awesome…my piping bag was a horror story though! had to change the nib to a much bigger one and then after 2 perfect rose cupcakes it decided to not work at all…lucky they were a test batch! might have to put more cream in on the day to make it more pipeable 🙂

  49. Hi Karlynn,

    I want to make your recipe but have two questions…unsweetened cocoa?? sweetened? Unsweetened chocolate? Semi sweet? bittersweet? Please let me know what you use.

     

    Thanks so much!

    • @Nancy I used unsweetened cocoa and semi-sweet baker’s chocolate that comes in the squares, but have used pure semi-sweet chocolate chips to just as wonderful results!

  50. I have to admit, I wasn’t sold on the salted butter at first (I never use anything but unsalted) but this icing is pure magic!! This icing is the icing I have been searching for and I will never need to try anything else. Thanks!!

  51. Hi Karlynn,

    I have done  your butter cream yesterday, I want to thank you, it’s incredible, fantastically good, amazing, a must, everybody who read this post MUST do it, you’ll never do another one.

    Toulouse France.

     

  52. Hi karlynn,

    I have just come across your buttercream icing recipes, and judging from all the comments- they are a great success. I am making a 3 tier chocolate wedding cake which will be covered with fondant icing, but I was wanting to use a buttercream icing under the fondant icing.  would the buttercream icing with the vanilla be better to use or would this chocolate buttercream icing be better?? and would the cakes need to be refrigerated right up unitl they are ready to go on display?   

  53. Hi Ms. Magpie, going to try this icing with milk chocolate, which is saltier than dark. Think I should use undated butter???

  54. Where do you get the cake recipe to go with it? Chocolate or YELLOW would be great.

    • Where ever you want! This is one of many JUST icing recipes, as not everyone needs the cake recipe as well. There’s a recipe for chocolate cake on my site, just search.

  55. I made this dairy free with golden shortening 1/3 and 2/3 vegan margarine in place of the salted butter. I used strong brewed coffee, and a bit of vanilla rice milk in place of cream. If this was the only chocolate frosting recipe I could ever use for the rest of my life- I’d die a happy person. Its so supremely chocolate-y! We were all eating it by the spoonfuls in the kitchen. My kids didn’t want dinner or the birthday cake just this divine chocolate “butter”cream.

  56. I suspect because of the cream this frosting needs to be refrigerated. I am taking the cake out of the fridge at 9:00 a.m. on a long journey and it won’t be in the fridge until 4:00 p.m. If I pack it in a cooler would that be sufficient? I also intend to freeze it so that it keeps cool longer. I would love to try because it sounds absolutely decadent! Let me know.

  57. Your chocolate buttercream icing is deeelicious !!! So chocolaty and creamy….I just put a crumb coat on my cake and put it in the fridge to harden up before I put on the finish coat…when my cake is finally done should it be refregerated or can I leave it out….tomorrow is the party I’m making it for….Thanks for a great reciepe, really love it….

  58. OMG which nozzle did you use for that rosette?! It looks DELICIOUS! Great recipe, as usual 🙂

  59. WOW! this icing is sooooo good! OMG! I rarely leave a comment or review for recipes but this one I had to! I am using it to ice a cake tomorrow, can I leave this out one day or should I refrigerate until needed?
    Thanks again!!

    • Yes, in the fridge it goes! It will harden up (the butter in it will make it very firm) but leave it out early on before you need to use it and it goes back to room temp and softens.

  60. Jessie Brewer Reply

    Just printed this out! Making a birthday cake for my 3 year old this weekend and this will be the icing I try out on it! 🙂 So, do you taste the coffee in the icing?

  61. this is such a good recipe. my buttercream frosting doesn’t usually turn out. but i have made this twice now and it’s awesome. I added coconut flavoring the second time around for my mocha coconut cupcakes. Thanks for sharing this awesome recipe with all of us. 🙂

  62. Let me start by saying I never rate recipes…I go along the internet, taking bits of recipes I like from here and there and happily start cooking. I HAD to come back to your page to tell you .. that OMG. This buttercream is heaven. It is DIVINE. It is melt in your mouth, knee buckling DELICIOUS. I don’t know if more made it to my tummy or the cake I’m making for my fiance’s b-day tomorrow, and I don’t care. I feel like going back into the kitchen and whipping up some more and polishing off the bowl before my fiance gets home. This recipe will be laminated and framed with little miniature spotlights on it in my kitchen. Thank you thank you THANK YOU for making my life so much buttercreamy better.

    • Well your comment made me laugh it’s so awesome! Welcome to the site and glad you loved the icing!

  63. Love this icing…the best chocolate buttercream. Didn’t use salted butter but added a dash of salt and it worked great. Thanks so much for sharing this.

  64. Jennie Brooks Reply

    Oops… never mind- just saw a comment where you said semi-sweet. Thanks!

    • You do bring up a good point of changing the chocolate around to suit your taste. Dark chocolate would make a decadent icing, especially with the coffee in it!

  65. Jennie Brooks Reply

    Hi! I just stumbled onto your recipe to make for some cupcakes this weekend. Does it matter what kind of chocolate you use to melt? Semi-sweet? Milk? Dark? Just wondering. Thanks! Sounds SO great!

  66. How much does this recipe make? Enough for a three layer cake?

    • Yes, especially if you are using a filling between layer. I have covered a three layer cake and used this as filling.It all depends on how thick you like your icing!

  67. Do you brew coffee just for this recipe? Hm..don’t have any coffee, but this recipe sure seems worth it to get some!

    • The brilliance here (boy that sounds like bragging but I am not!) is that it’s instant coffee, not brewed. I keep a small jar specifically for baking. You just dissolve it into the cream then add it into the mix!

  68. I’ll have to try this on my fave chocolate cake recipe since it too has coffee in it, a full cup!  Why did I never think to add coffee to the icing?!  Genius.  ;)

  69. I’ll have to try this on my fave chocolate cake recipe since it too has coffee in it, a full cup!  Why did I never think to add coffee to the icing?!  Genius.  😉

    • Haha thanks for the compliment! My favorite chocolate cake has coffee in it too, we most likely use the same recipe! It’s on my site here somewhere, from Epicurious, right? AMAZING cake, I get compliments everytime I bake it.

  70. Annie Patterson Reply

    i can’t wait to try this recipe on yellow cake!  my personal fave is yellow cake with chocolate frosting yet I always resort to the store bought because no other recipe I’ve found seems to give the right amount of chocolatey-ness and creamy texture.  I’ve only ever used recipes that call for cocoa powder. the idea of using melted chocolate with the cocoa powder is genius! thanks and i’m loving the idea of using heavy cream in the buttercream frosing recipes.  just a quick question, did you use semi-sweet baking squares for the melted chocolate?  i’m assuming so because of all the sweet with the sugar, but just want to make sure.

  71. Annie Patterson Reply

    i can’t wait to try this recipe on yellow cake!  my personal fave is yellow cake with chocolate frosting yet I always resort to the store bought because no other recipe I’ve found seems to give the right amount of chocolatey-ness and creamy texture.  I’ve only ever used recipes that call for cocoa powder. the idea of using melted chocolate with the cocoa powder is genius! thanks and i’m loving the idea of using heavy cream in the buttercream frosing recipes.  just a quick question, did you use semi-sweet baking squares for the melted chocolate?  i’m assuming so because of all the sweet with the sugar, but just want to make sure.

    • Yes indeed, semi-sweet and I should put that in the recipe. I hope you like it, I am fussy about my chocolate icing too. Play with it a bit and I am sure you will find your perfect taste! Let me know how it turns out!

  72. Russell at Chasing Delicious Reply

    I like how you use cocoa and melted chocolate. For some reason I’ve always used one or the other. Silly me. Now I know to try both! The coffee sounds perfect to pull out that chocolate flavor too. I will try this next time I bake a chocolate cake… which is probably later today. Thanks for sharing!

  73. Russell at Chasing Delicious Reply

    I like how you use cocoa and melted chocolate. For some reason I’ve always used one or the other. Silly me. Now I know to try both! The coffee sounds perfect to pull out that chocolate flavor too. I will try this next time I bake a chocolate cake… which is probably later today. Thanks for sharing!

    • I have tendency to throw everything into recipes..surely if ONE thing makes it good, THREE makes it better? Works about 50/50 lol! Thanks for stopping by, hope you enjoy it!

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