The Best Chocolate Buttercream for Cupcakes

Chocolate Cupcakes with Chocolate Buttercream

I know that saying anything is the best is a bold statement, but I stand completely behind this one. There’s nothing I love more than buttery, satiny smooth and sublime frosting. And few things are worse than an absolutely subpar frosting. This chocolate buttercream certainly ranks among the sublime. The combination of butter that is substantionally whipped, just enough powdered sugar, and a moderate amount of chocolate makes this positively dreamy. It makes me want to lick the frosting off of the cupcakes and pass on the cupcakes themselves. It’s really that good.

You can easily play around with this basic recipe to make a milk chocolate frosting, straight up dark chocolate frosting, white chocolate too. I just love everything about the texture and flavor ratios of this frosting. The key is giving the butter a good whipping before adding any other ingredients – it creates a fabulously soft and melt-in-your-mouth frosting.

Looking for some chocolate cupcakes to put under this frosting? The Dark Chocolate Cupcakes are my favorite – rich and moist. They work well with this chocolate frosting or the peanut butter frosting that they are featured with!

What’s your favorite cupcake/frosting combination?

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Chocolate Buttercream

Ingredients:

1 cup (8 ounces) unsalted butter, at room temperature

2Β½ cups powdered sugar

1 teaspoon vanilla extract

4 ounces semisweet or bittersweet chocolate, melted and cooled


Directions:

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.


2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.


You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.


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