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

4.99 from 62 votes
Chocolate Buttercream Frosting
Prep Time
10 mins
Total Time
10 mins
 
How to make the best chocolate buttercream frosting! This is one of the best chocolate frostings that you can make.
Course: Dessert
Cuisine: American
Keyword: chocolate buttercream 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 Frosting
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.

 

 

61
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. Lori Heyser Benett Reply

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

  2. 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!

  3. 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

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

  5. Pamela Marriott Reply

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

  6. Foreveradame Reply

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

  7. 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!

  8. 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!

  9. 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!

  10. 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!

  11. 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.

  12. 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.

  13. Hi Karlynn!

    I followed your recipe word for word except that I lessen the icing sugar a bit. My frosting turned out perfect!

  14. 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 🙂

    • @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!

  15. 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!!

  16. 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.

     

  17. 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?   

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

  19. 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.

  20. 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.

  21. 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.

  22. 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….

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

  24. 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.

  25. 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?

  26. 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. 🙂

  27. 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!

  28. 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.

  29. 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!

  30. 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!

  31. 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!

  32. 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!

  33. 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.  ;)

  34. 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.

  35. 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.

  36. 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!

  37. 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!

  38. 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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