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Chocolate Buttercream Frosting Recipe

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

Chocolate Buttercream Frosting Recipe
Chocolate Buttercream Frosting Recipe

How to Make Chocolate Buttercream Frosting

Of course, this chocolate buttercream frosting 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.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.

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 using the paddle attachment 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!! Beat until it’s mixed through completely.
  4. Dissolve the instant coffee into the 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.
Chocolate Buttercream Frosting
Chocolate Buttercream Frosting

So without further ado, the best recipe for Chocolate Buttercream Frosting/Icing! So creamy. So dreamy. So super chocolate bliss. Best chocolate buttercream icing ever!!! 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 Frosting Rocks My Nest Magpie

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

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Chocolate Buttercream Frosting

How to make the best chocolate buttercream frosting! This is one of the best chocolate frostings that you can make.
4.93 from 71 votes
Prep Time
10 minutes
Total Time
10 minutes
Course
Dessert
Cuisine
American
Servings
15
Calories
151
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 Information

Calories: 151kcal, Carbohydrates: 4g, Protein: 1g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 34mg, Sodium: 109mg, Potassium: 79mg, Fiber: 1g, Sugar: 2g, Vitamin A: 7.9%, Calcium: 1.1%, Iron: 4.2%

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Lesley says

    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!!

  2. phil06200 says

    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.

     

  3. nikki111 says

    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?   

  4. J Roussel says

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

  5. Linda L says

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

    • Karlynn says

      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.

  6. Tissa says

    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.

  7. Miria says

    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.

  8. Trish says

    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….

  9. Shubhangi says

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

  10. Dalila says

    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!!

    • Karlynn says

      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.

  11. Jessie Brewer says

    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?

  12. Candy says

    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. 🙂

  13. Esther says

    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.

    • Karlynn says

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

  14. crystal says

    amazingggg buttercream!! very smooth and decadant! must try!

  15. Tammy says

    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.

  16. Jennie Brooks says

    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!

  17. Jennie Brooks says

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

    • Karlynn says

      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!

  18. Anonomous says

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

    • Karlynn says

      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!

  19. Anon says

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

    • Karlynn says

      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!

  20. Hawkecho says

    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.  ;)

  21. Hawkecho says

    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.  😉

    • Karlynn Johnston says

      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.

  22. Annie Patterson says

    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.

  23. Annie Patterson says

    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.

    • Karlynn Johnston says

      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!

  24. Jenn Barrette says

    My new go to chocolate buttercream recipe, thank you!

  25. Russell at Chasing Delicious says

    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!

  26. Russell at Chasing Delicious says

    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!

    • Karlynn Johnston says

      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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