The Best Chocolate Frosting
This easy chocolate frosting recipe is the BEST! Made with melted chocolate, it’s silky smooth, buttery, and not at all too sugary. It’s perfect for cakes, cupcakes, brownies… anything!
Where do you fall in the frosting camp? Chocolate or vanilla?
I am squarely chocolate, all day, every day. No question.
At least 10 years ago, I saw vanilla frosting made on a local morning TV segment and I’ve been adapting it ever since. Not long after seeing it, I tried my hand at this homemade chocolate frosting version using melted chocolate; I fell head over heels in love with the insanely creamy frosting with a deep chocolate flavor. Prior to that, I had only made chocolate frosting with cocoa powder and this version blew it out of the water. It’s incredibly easy to make and you’ll never look for another frosting recipe again!
How Do You Make Homemade Chocolate Frosting with Melted Chocolate?
It’s so easy!
I took my favorite vanilla frosting recipe and adapted it to make the most amazing chocolate frosting recipe you’ll ever taste. These are the simple steps:
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- Melt your chocolate and let it cool to room temperature. I like using semisweet chocolate since it’s sort of “all-purpose”, but you can totally use dark chocolate, milk chocolate, or even white chocolate, if you’d like.
- Get your butter to room temperature, then whip it with a whisk attachment for a full 5 minutes. This is crucial! It makes the frosting satiny smooth and you don’t get any of that gritty/stiff sugary texture.
- Then mix in your vanilla and powdered sugar until completely incorporated.
- Finally, pour in that melted chocolate and whip on medium-high speed for a couple of minutes, scraping as necessary, until totally combined. Try to resist eating it all with a spoon ;-)
Other Chocolate Frosting Alternatives
This is, without a doubt, my favorite chocolate frosting recipe, but there are some other variations you may want to try:
- Chocolate frosting with cocoa powder – It’s a stiffer frosting than one with melted chocolate, but my favorite version is Hershey’s perfectly chocolate frosting, which can be found alongside the Hershey’s perfectly chocolate cake recipe.
- Chocolate frosting with instant coffee – You’re in luck! My mocha cupcakes are topped with an espresso buttercream frosting, which you can easily adapt to make with this base chocolate frosting recipe if you’re looking for a mocha frosting, as well.
- Chocolate frosting with cream cheese – My chocolate dump-it cake is topped with an absolutely sublime chocolate cream cheese frosting, which I highly recommend if you like a little tang to cut the sweetness of chocolate frosting!
Whether you need a chocolate frosting for cake, cupcakes, brownies, cake pops, literally ANYTHING, this is the recipe you want to use, it will never disappoint. It frosts a cake perfectly and pipes beautifully, as well. It’s absolutely the best.
If you’re looking for a fabulous brownie recipe to put underneath this frosting, these better-than-box-mix brownies are my go-to and all-time favorite!
And that cake that’s peaking out? That’s my all-time favorite epic chocolate cake recipe, and I’ll be sharing it later this week, so stay tuned!
If You Like This Chocolate Frosting, Try These:
- 7 Minute Frosting
- Dark Chocolate Cupcakes with Peanut Butter Frosting
- Mocha Cupcakes with Espresso Buttercream Frosting
- Chocolate Cupcakes with Vanilla Frosting
Four years ago: Overnight Chilled Plum-Oatmeal Pudding
Six years ago: Peach Coffee Cake
Ten years ago: Panzanella
Eleven years ago: Samoas Brownie
The Best Chocolate Frosting
Ingredients
- 2 cups (454 g) unsalted butter, at room temperature
- 5 cups (600 g) powdered sugar
- 2 teaspoons vanilla extract
- 8 ounces (226.8 g) semisweet chocolate, finely chopped
Instructions
- Place the chopped chocolate in a microwave-safe bowl and microwave in 30-second increments on 50% power, stirring after each, until the chocolate is melted and smooth. Set aside to cool to room temperature.
- Meanwhile, using the whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
- Reduce the speed to medium-low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, 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.
- Use immediately or cover with plastic wrap and keep at room temperature for up to 4 hours before using. The frosting can be refrigerated, covered, for up to 4 days. Bring to room temperature and re-whip before using. The frosting can also be frozen in an airtight container for up to 3 months. Thaw in the refrigerator, then bring to room temperature before using.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on October 22, 2010.
hi! sorry im new to baking but im giving it a try :) was wondering whats the best way to measure chopped chocolate to be ezactly 4oz? melt it first and than measure?
thanks thanks
I would weigh it before you start to chop it, that would be easiest. I use a Ghiradelli baking bar that is sold in 4 ounces bars, so it’s easy – you just need one!
ok one quick question…is it weird that my frosting tasted “buttery” even after putting all the sugar and chocolate in it. Maybe this is how it’s supposed to taste…?
Also, is there a way to make this frosting with granulated sugar instead of powdered sugar?
Last question, what determines whether you use the wire whisk attachment or the paddle attachment when mixing buttercream frostings? I have seen it both ways and was wondering what the differences are?
Thanks!!
Hi Jamie, The beauty about this particular buttercream is that it does taste buttery and is not overly-sweet and stiff like some frostings with a powdered sugar base can be. You could not substitute granulated sugar for the powdered here because you aren’t cooking down the sugar and would end up with a gritty texture. As far as using the whisk attachment vs. paddle – a couple of years ago I started using the whisk only because I found that really whipping the butter with the whisk attachment allowed a lot more air in and created a softer, lighter texture, which I loved.
Hi Michelle, I came across this recipe when searching for chocolate frosting to,make with chocolate chips. I just made it to go on vanilla cupcakes which are waiting in the oven. All I can say is, OMG. Thank you thank you for posting such an easy recipe! All of your recipes can be made with things I already have on hand- love it! I will be visiting your site often from now on. Thanks again!
Holy Moley! I am a frosting officiando (tasting, not making) and this icing is he beat chocolate buttercream that I have ever had. It piped onto 24 mini cupcakes very nicely ( with a generous amount used in the qc process :). Thanks so much for this recipe!
thank you for the recipe. would try to make them this coming weekend for my cousin’s 2nd birthday. hope the frosting could be piped on cupcakes too =)
hi..if i am going to use chocolate powder instead of the melted chocolate, how much do i need to use in the recipe? thank you! =)
I have never used cocoa powder in this particular frosting recipe, so I wouldn’t be able to tell you. The melted chocolate is what gives it the depth of flavor and consistency. If you definitely want to use cocoa powder, I can recommend this recipe: https://www.browneyedbaker.com/2007/08/03/perfectly-chocolate-everything/
My 12-year-old daughter just made this frosting using Baker’s semi-sweet baking squares for the chocolate flavor. It is incredibly delicious! I like it much more than the frosting on cupcakes we buy in stores. Thanks for the recipe!
MMMMM I just made this and its so simple and sooooo yummy. Im not crazy over chocolate but LOVE THIS!
Michelle, I made a milk chocolate version and it is very tasty! It was super creamy when I made it but I refrigerated it over night, let it sit, and beat it with a hand mixer briefly. It was as tasty, but not as creamy. Any thoughts or suggestions?
Thanks!
Hi Erica, I find that frosting that is refrigerated and then beat again never ends up with quite the same consistency. I would recommend making frosting the same day you want to frost cupcakes.
This frosting was absolutely delicious! :)
This was the best buttercream frosting I ever had and was so simple to make. Just made it tonite and frosted 12 cupcakes but still had some left over. So creamy and tasty. Thanks for the recipe :)
Wow! I have just iced my first 12 cupcakes with this frosting and it’s amazing.
For Brits, I halved quantity and this was more than adequate (not piled quite as high, but beautiful with some spare).
Metric measure for half quantity, 110gm butter, 170 gm icing sugar, 1/2 tsp vanilla ext, 60 gm of dark choc. I used wooden spoon not whisk, still worked a treat.
I think my cakes will sell out first at the school fair!
Thanks!
This looks absolutely divine and I will certainly be trying it out as soon as my grocery store opens. (It’s currently 10 pm.) Question, how does this frosting hold up in high temps? Has anyone had any issues with melting? I’m wondering how this will behave for an outdoor event in Dallas TX during the summer. So delicious looking though, I don’t think I can wait till tomorrow morning. I’m on my way to an all night grocer right now!
Tammy, I honestly don’t know for sure. I have air conditioning and have never set these outside for long periods of time in the mid-summer heat and humidity. My guess is that they would start to sweat or melt a bit, just like any other buttercream. Could you maybe make a small batch, and do a trial run w/them outside?
I want to make this icing for my son’s wedding cake. He’s a choco-holic. I’m making 2 10in layers that are 3in in depth. First, I need to know how much I should ‘double’ up the recipe. I don’t mind having too much. I can be a bit heavy handed when I ice. Secondly, I wanted to make sure that I would be able to pipe this icing… This is my first time to your website and I LOVE it… Thanks so much!!
Hi Cydney, Welcome! I would at least triple this recipe, maybe even go 4’s on it if you don’t mind having leftover and if you’re heavy handed. It can definitely be piped. Congratulations to your son; have fun!
I love this icing!! I have done it with both white and semisweet chocolate so far, and they were both hits! Thank you for sharing!
I made these cupcakes & frosting for my best friends bridal shower…let me tell you-best frosting I’ve ever had! People are still talking about those cupcakes 5 weeks later :) I’d say they were a hit, Thank You!
I love all your recipes! thank you for sharing them, will try them out soon esp. the cupcakes and lemon bar. =)
I absolutely looooved your website! I made this and your peanut butter frosting this weekend and put both on your dark chocolate cup cake (not together :) ). This buttercream is delicious!!! But with both frosting, I did something wrong. They were super thick and I couldn’t pipe them – I could hardly spread them! Lol! I guess I beat them too long??? I’ll just have to try again! And I’ll be making your Oreo look-a-like cake for my oldest son’s birthday this weekend. Thanks for sharing your recipes!
Hi Jennifer, Hmm both of these, especially the peanut butter frosting, should spread and pipe really easily. I’m wondering if maybe your butter was still too cold, or if you refrigerated the frosting after you made it?
I love your entire blog and turn to it regularly when looking for recipes. I bake at least 3 to 4 times a week, and have made many, many recipes of yours. Could you tell me what size star tip you use? It’s an open star tip, no? I just love how it looks like ribbons of frosting, piled on top of each other. Mmmm. Thanks for all your recipes!
Hi Rachel, I use a Wilton 1M for all of my “swirly” looking cupcakes.
Tks a mil. I’ll be sure to get one soon. Made your PB Cup RK Treats today. Lordy. Good stuff.
Love your cupcakes they taste amazing!!! The chocolate icing and vanilla cupcakes rock!!
I love to bake!
Claire
So excited to try out this Chocolate buttercream recipe..I have a hard time with chocolate frostings from scratch, I find they don’t taste “Chocolatey” enough or something just not right..So this looks fab and can’t wait to see if hits the mark! Love your blog by the way one of my favs to follow!
Heidilynn:)
Thanks, what i meant was if there was a special technique to pipe it so neatly, sorry if it was a bit confuzzling. But thank you, i’m going to make this gorgeous looking buttercream today, so wish me luck!
xxx
There are two main types of buttercreams. The European buttercreams start with some sort of meringue and then LOTS of butter. The American buttercreams are a mixture of butter creamed with confectioners’ sugar. Flavorings are added then to both types. Technically they are both buttercreams.
Just a quick question on how you pipped the buttercream so it looks so thin? Is there a special writing nossle or a special technique. Sorry to be a pain but I need advice soon as i’m making them in 2 days time.
xxx
Hi Poppy, Not sure what you mean? I didn’t alter the recipe at all for the piping you see above. If you mean you need it to be thin to pipe writing or something like that, I would use a Wilton #1 or #2 tip and if you find the frosting to be too thick, you can thin it a bit at a time with a few drops of cream.
I made this divine chocolate buttercream for some Halloween cupcakes I was making for a friend’s dinner party – so I was really counting on it to come through for me since I didn’t have time for a trial run before making them. It was unbelievable! I’ve been searching for a great go-to chocolate buttercream and this has become the one. I love that it is simple and comes together quickly. The taste is creamy and chocolate-y and exactly what I was looking for. Thanks, Michelle!
Yay so happy you loved this Melanie!
looks Gorgeous! How do you make the color dark brown? I tried adding wilton brown color gel. it didn’t work. shouls I be adding black or is there any other trick to this?
Thanks
Pearse – The melted chocolate gives it the dark brown color!
This is a great easy version of buttercream and if it tastes as good as it looks, then you have a winner here!
Thank you for posting. I am so looking forward to making these cupcakes, they look absolutely stunning!!!! Beautiful! Thanks again!!
There are a lot of frosting recipes from your blog that I want to try and this is certainly one of them. I have a good buttercream frosting but I’ve never tried chocolate. I also want to try your peanut butter frosting on the dark chocolate cupcakes!
Oh, melts chocolate for the recipe, excellent. Usually I see cocoa for such recipes and frankly I find that can be a bit gritty.