Easy Chocolate Frosting Recipe

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The best chocolate buttercream frosting ever! It’s incredibly creamy, full of chocolate flavor, and made with only six ingredients. You will never need another chocolate frosting recipe.

Chocolate buttercream frosting piped onto a chocolate cupcakes with blue sprinkles.

This chocolate buttercream frosting is different because it’s made with semisweet chocolate morsels, not unsweetened cocoa powder. The morsels create the creamiest buttercream texture, resulting in the best chocolate frosting ever!! 

This recipe also holds its shape well when used to pipe on cupcakes. If you choose to pipe this on cupcakes, use a pastry bag o ripping bag for the easiest method. 

My family loves this chocolate frosting so much they will fight over the last delectable piece of dessert to lick the frosting off! 

It goes perfectly with our chocolate cupcake recipe but can be used with vanilla cake, cupcakes, birthday cakes or any dessert that requires chocolate frosting.

This recipe will be your go-to chocolate frosting recipe for all your desserts! 

Whipped chocolate frosting on a spoon over a mixing bowl.

Check out more of our homemade frosting recipes too! You’ll love our chocolate sour cream frosting, vanilla buttercream, and the best Swiss meringue frosting.

​Uses for Chocolate Frosting

You can use it for:

The possibilities are endless.

So, if you want a foolproof homemade chocolate frosting recipe to please everyone in your family, this is the one.

Not only is it easy to make and incredibly delicious, but it’s also packed with intense chocolate flavor!

Chocolate buttercream frosting on chocolate cupcakes topped with blue and white sprinkles.

How to Make Our Easy Chocolate Frosting Recipe

It’s straightforward to make! We’re showing step-by-step directions, tips and answering questions below.

The full recipe is in the recipe card below.


Here are a few supplies you’ll need to make this recipe:

Powdered sugar, three sticks butter, vanilla extract, espresso and chocolate morsels on a marble table


Unsalted Butter – Use good quality butter and ensure it’s room temperature before whipping.

Confectioner’s Sugar (Powdered Sugar) – This gives the frosting sweetness and a soft texture.

Cream – Use a bit whole milk for a creamy, smooth textureSemisweet

Semisweet Chocolate Morsels – Semisweet morsels make a deep chocolate flavor and the creamiest texture.

Instant Espresso Powder – Coffee flavor enhances the flavor of the chocolate.

Vanilla Extract – Adds more flavor and also enhances the flavors in the frosting.

Pinch Salt – Enhances the flavors in all of the ingredients.

Chocolate buttercream frosting whipped in a mixing bowl.


In an electric mixer, beat butter and sugar until light and fluffy. It takes about 5 minutes at medium speed.

Next, pour the chocolate morsels into a microwave-safe bowl and microwave for 30-45 seconds until soft. 

Then, remove the morsels from the microwave and stir to melt them into a creamy, smooth texture.

With the mixer on low speed, add the melted chocolate to the butter and sugar mix. 

Turn the mixer to medium and continue to beat for another minute. 

Next, add in the vanilla extract, espresso powder, and a pinch of salt and mix until everything is combined and fluffy! 

Tips for Making the Best Chocolate Frosting

  • Make sure all the ingredients are at room temperature before starting. 
  • Whip the butter and sugar for 5 minutes until the texture is light and fluffy. 
  • Use good semisweet chocolate morsels for the deepest, most intense chocolate flavor. 
  • If the mixture is too thick, add a tablespoon of milk. 
  • If the frosting is too thick, add a bit more powdered sugar.
  • Add some heavy cream or half and half, one tablespoon at a time, for a lighter, fluffier frosting. 
buttercream frosting on a spoon

Frequently Asked Questions

How do you make chocolate buttercream frosting from scratch?

Making chocolate frosting from scratch is easy! You’ll need an electric mixer, measuring cups, and a microwave or saucepan to melt chocolate. 
Follow the recipe below to learn all the details for making chocolate buttercream frosting from scratch.

How Long Will chocolate buttercream keep?

Buttercream frosting will keep for two weeks in the refrigerator. Keep it sealed in an airtight container. 
Furthermore, buttercream frosting will keep for two days at room temperature. Keep the dessert covered; we like to use a cake dome and store at room temperature.

Does buttercream frosting need to be refrigerated?

If you plan on consuming the buttercream within a few days, it doesn’t need to be refrigerated. However, if you’re going to wait a week to use it, it does need to be chilled. 

Can I leave the buttercream out overnight?

You can leave buttercream frosting at room temperature for up to two days. 

Can I freeze chocolate buttercream frosting?

If you have leftover frosting, you can freeze it. You can save it for up to three months in the freezer. To freeze, store in an airtight container. When ready to use the buttercream, place it in the refrigerator to thaw overnight. 

Can I use salted butter?

Yes, you can! If you use salted butter, you won’t need to add a pinch of salt to the recipe. The salt in the butter will help bring out all the flavor of your chocolate. 

A chocolate cupcake with chocolate frosting.

Can I use different types of chocolate?

Yes! You can use whichever type of chocolate you prefer for this recipe. Some popular options are semisweet, dark, milk, and white chocolate. 

What is the difference between chocolate icing and frosting?

Chocolate icing is typically thinner and glossier than frosting. It’s used to spread over cakes and cookies. Chocolate frosting is a thicker, creamier texture that holds its shape when piped. It usually has a fluffy texture too. Both are incredibly delicious and the perfect topping for any.

What are the four types of frosting?

The four types of frosting include:

  • Buttercream
  • Royal Icing
  • Cream Cheese Frosting
  • Ganache

Each adds unique flavor and texture to cakes, cupcakes, brownies, and more!

Piping frosting onto a cupcake.

How to Pipe Chocolate Frosting

Piping chocolate frosting is super easy. All you need is a piping bag fitted with the right tip, a tall glass and your frosting.

  • Start by placing the piping bag into the glass and folding the edges around the top. This creates an easy way to scoop the frosting.
  • Spoon the frosting into the bag, making sure it is not overfilled.
  • Twist the end of the bag to seal and then pipe away!
  • Use a good amount of pressure on the bag as you pipe to get your desired look.

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Let us know what you think!

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Chocolate frosting with sprinkles.

Chocolate Frosting Recipe

The best, creamiest chocolate frosting made with only 6 ingredients! This is the perfect chocolate frosting for your favorite cakes and cupcakes!
5 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 minute
Total Time: 11 minutes
Servings: 24 ounces
Calories: 213kcal
Author: Eden


  • 1 1/2 cups unsalted butter , room temperature (1 1/2 cup is 3 sticks)
  • 2 1/2 cups confectioner's sugar , powdered sugar
  • 9 ounces semi-sweet chocolate morsels , melted
  • 2 tbsp milk, whole or 2%
  • 1 tsp vanilla extract
  • 1/4 tsp instant espresso powder
  • pinch salt


  • In an electric mixer, beat butter and sugar until light and fluffy. About 5 minutes on medium to high speed.
  • Pour the chocolate morsels into a microwave safe bowl and microwave for 30-45 seconds until soft. 
    Melted chocolate chips in a bowl.
  • Take the morsels out of the microwave and stir to melt into a creamy, smooth texture.
  • With the mixer on low, add the melted chocolate to the butter and sugar mix. 
  • Turn the mixer to medium and continue to beat for another minute. 
    Whipped chocolate frosting.
  • Add in the vanilla, espresso powder, and a pinch of salt, and mix until everything is combined and fluffy! 
    Whipped chocolate frosting cupcakes.


This recipe is enough to frost 12-16 cupcakes or one standard sheet of round cake.
Add more powdered sugar if you want a thick consistency.
Allow the buttercream to thicken in the refrigerator for 10 minutes before piping it onto cupcakes. 
Always taste test; add more espresso or salt or sugar if needed. 


Calories: 213kcal | Carbohydrates: 18g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 3mg | Potassium: 66mg | Fiber: 1g | Sugar: 16g | Vitamin A: 362IU | Calcium: 12mg | Iron: 1mg
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8 thoughts on “Easy Chocolate Frosting Recipe”

  1. 5 stars
    I made this frosting and it’s wonderful. My question is milk is listed in the ingredients but not in the directions. I added the milk but it made the frosting too thin so I added more powdered sugar.


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