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.
This is the best chocolate buttercream I’ve ever made or tasted. And it’s very easy to make.
This was delicious! I made one alteration — left off half a cup of sugar. At 2 cups it was thick enough, and plenty sweet enough. The secret to buttercream — start with super soft butter and make sure you give it the full 5 minutes of creaming at the start!
Just wondering if you can give me the metric measurements for the sugar as well? I’m in Australia and I think our cup sizes differ to yours. Many thanks.
Hi Lisa, It would be 283 grams for the powdered sugar. Enjoy!
Hi Michelle! I’m making a cake for my son’s second birthday. I don’t want to use corn syrup and I saw that you recommended this recipe. Will this recipe make enough for two 9 inch cakes? Thank you!!
Hi Katie, I would definitely double this for two cakes, and if you’re using it for filling as well, then I would triple it.
Thank you for this awesome recipe! I’ve used it twice now and it’s definitely my new go-to. Once to frost a yellow cake and once with chocolate cupcakes. Both times it was an absolute hit and folks begged for the recipe! So silky and smooth! By the way, I made 1.5x batch for 24 cupcakes using 1M wilton swirl technique and still had leftovers so you must be very generous with your frosting!
Just made this to top my vanilla cupcakes. It easily frosted 20 cupcakes. I used 3 oz of semi-sweet chocolate and 1 oz of unsweetened chocolate (both Bakers’ brand). Next time, I would actually go with 2 oz of unsweetened chocolate because I really like a deep chocolate taste. As it was, it was still delicious! This is so simple no one should EVER purchase that horrible frosting in the cans. Thanks for the recipe!
This is the perfect buttercream frosting. I’ve been looking for one that all the family would love…and this is it. My granddaughter keeps asking me to make chocolate cupcakes with this frosting. Not too sweet and when kept in fridge it tastes like chocolate ice cream. Definitely a keeper in our house :)
I’m torn between this recipe and the icing on the Ultimate Chocolate Cupcakes recipe, but I’m guessing that icing goes better with the cupcake base in that particular recipe?
Hi Steph, Which recipe in this list are you referring to?
Hi Michelle,
Oh sorry, I meant the “The Best Chocolate Buttercream for Cupcakes” recipe vs. the icing from the Ultimate Chocolate Cupcakes recipe, to use with the base from the e Ultimate Chocolate Cupcakes recipe,.
Hi Steph, They are totally different types of frostings, and it really is a matter of personal preference. This one is your standard cupcake frosting, which is primarily sweet. The one from the ultimate chocolate cupcakes is much silkier and smooth, and more buttery tasting. It just depends on what you like! Enjoy!
Great recipe! Not too sweet, so makes a perfect balance on cake. I used this recipe and it is the ideal amount for a 9×13, so if that helps anyone in determining how much they need for various size cakes – it’s exactly what you need for one 9×13 sheet cake. Thanks for sharing this great recipe!
I made this recipe a few days ago… Best frosting I’ve ever made. All my other frostings either turned out too soggy or too hard. But this recipe is so perfect! I minimized the butter amount to 3/4 of a cup. Still delicious! Thank you so much for this recipe!
I know this recipe is specifically for cupcakes, but do you think it would also work fine with a 3-layer cake (or would a stiffer icing be better)?
I’ve used this before for cupcakes, and it was great (tastes like chocolate ice cream to me). Do you think this icing would hold up as the icing for the middle and outside of a 2-layer cake? I’m planning to make a yellow birthday cake, and I don’t care for the suggested chocolate icing in the recipe. Thanks!
Hi Betty, I think it would be just fine. You might need to double the recipe, I’m not sure. If you find it to be too stiff for icing, just add a tablespoon of cream at a time until it’s the consistency you need.
Hi. Can I use a half butter-half shortening ratio in this icing? I know 100% butter tastes much better but I live in Jamaica and full butter frostings get soft and don’t hold piping detail as well once out of the fridge (we don’t tend to use air conditioning throughout our homes either)
Hi Kimberley, Yes, you could do half shortening without an issue. Enjoy!
OMG, I am never using store bought icing ever again. This recipe is amazing and sooo easy! I used this frosting with chocolate caramel pecan cupcakes that I for my husbands birthday and it was perfect. Thank you!
Very simple recipe, but it’s a but sweet and a bit thick. Way to thick to pipe. I think next time I’ll cut back the sugar a bit and use the paddle attachment instead of the whisk.
Well, this frosting lived up to the hype. Put it on some marble cupcakes and they were a hit. Piped beautifully and tasted perfect right off a spoon :)
Cream cheese frosting of yours held beautifully as well. Thanks!
Used this recipe when I didn’t have any cocoa powder in the house. Used Nestles semi-sweet morsels (melted in micro) and the frosting came out great! Got a lot of compliments on how delicious from my family
Hi, Michelle – this frosting looks to be exactly what I am looking for to top my yellow cake, chocolate pudding filled cupcakes for my nephew’s birthday tomorrow. Question – how far in advance can I frost the cupcakes with this frosting before serving?
Hi Shirlee, You can frost cupcakes with this frosting up to a day in advance and keep them in an airtight container at room temperature.
Thank you so much! They came out great – wish I could post a picture!
Does this work as a vanilla buttercream if I leave out the chocolate? I saw the vanilla bean buttercream recipe, but I’m looking for something that’s made without cream or milk.
Hi Meghan, If you are looking for a vanilla buttercream without cream or milk, I would recommend this one: https://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/
Hi Michelle! Do you think I can use this frosting for macaroons as well? Let me know and thanks for all the wonderful recipes and tips! My family and I have a get-together almost every weekend to bake at least one of your recipes!
I’m not a macaroni maker, so I can’t really say. If you just use regular buttercream for the filling, then yes, this would certainly work!
Have you ever tried this buttercream on the outside of a German chocolate cake? plan to use your recipe for the German chocolate cake this weekend, but I wanted to frost the outside with something other than the chocolate frosting so I was thinking of maybe a chocolate buttercream, I’m looking for it to be like and fluffy not overly sweet with just the right amount of chocolate flavor. Do you suggest this recipe for what I’m looking for, if not do you have any other recipe similar to what I’m looking for?
Hi Shalena, I think the chocolate ganache that goes along with the German chocolate cake would be your best bet – it’s a fabulous match for that cake. I have not used this frosting with that cake, so I can’t say for sure how well it pairs.
Hi Michelle – I’m making this frosting recipe tomorrow night to frost a 2 layer round chocolate cake. Very excited! Will the measurements in this recipe yield enough to frost a whole cake? Or is it enough just for cupcakes? Thanks!
Hi Sarah, I think you’ll need to double it to have enough.
This recipe is soooo easy! It came out fine ü how can onemake it smoother?
Thank you for sharing!
Do you have the recipe for the chocolate cupcakes? The frosting looks really good but the cupcake makes me even more hungry. I’m trying these new recipes and I hope I can add this one to my collections!
Hi Madison, I actually just posted chocolate cupcakes today, which are, without a doubt, the best chocolate cupcake/frosting combo I’ve made to date: https://www.browneyedbaker.com/2013/08/19/best-chocolate-cupcakes-recipe/
If I frost my cupcakes today, will they hold until tomorrow?
Hi Monica, Yes, not a problem. Enjoy!
This is freaking incredible. I’ve and so many icing failures in the past, but this turned out perfectly, thanks in part to your specific instructions.
I’ve found that I like the texture when it’s fresh, AND refrigerated… The thick, cool smoothness is something else.
Once I’m done basking in the creamy, chocolatey glory, I’m going to use this recipe as a base, and play with some different flavors next time, just for kicks. I’m sold!
Hi! I may be so late to leave a comment here but I came across this post while looking for the best chocolate buttercream and I made this yesterday. Seriously they are good! But I have some problem though : I can still tasted the icing sugar in them. It always happened to me whenever I made buttercream like this. Do I need to keep beating it or is it normal? Please help! Thanks!
Make sure you are using confectioners or powdered sugar; I’m not sure how close icing sugar is to either of those. If it’s more like white granulated sugar, it will not dissolve completely in the other ingredients. If you are using confectioners/powdered sugar and it still tastes gritty, try sifting it before using it.
I live in Malaysia and “Icing (Confectioner’s) Sugar” (that’s what on the bag’s label) is the finest sugar available here. I did sifting them for few times but didn’t work either so I’m sooo curious! Maybe I should throw them into the food processor for a few minutes? What do you think? Thanks for your reply Michelle!
If sifting it didn’t help, I’m really at a loss as to what else you could do. You could try the food processor.
This recipe is perfection..love it!!
Could I use half semisweet and half bittersweet?
Sure!
Hi Michelle,
Greetings from Malaysia :). I just finished baking your dark chocolate cupcakes (but I baked it as a whole cake in an 8″ round pan). It turned out great and I’ve just frosted it with this buttercream recipe. I hope I got the measurements correct because we use the metric system here. Is the buttercream supposed to be slightly on the thick side? In any case, it tastes fantastic !
Hi Sarah, Yes, the buttercream should be a little thick; still spreadable, but not “loose”. I hope that makes sense; enjoy the cake!
This buttercream recipe is the perfect consistency! However, I found it to be overly sweet and I was forced to add sour cream to my frosting to balance out the sweetness, which caused my buttercream to be very thin. I would definately recommend halfing the amount of sugar.