Chocolate Buttercream Frosting
The best, creamiest chocolate frosting made with just 6 ingredients. Smooth, rich, and perfect for frosting cakes, cupcakes, brownies, and more.
Servings: 24 ounces
Cost: $7
Ingredients
- 1 1/2 cups unsalted butter room temperature (1 1/2 cup is 3 sticks)
- 2 tbsp milk whole or 2%
- 1 tsp vanilla extract
- 2 1/2 cups confectioner's sugar powdered sugar
- 9 ounces semi-sweet chocolate morsels melted
- 1/4 tsp instant espresso powder
- 1/2 tsp salt
Instructions
- In an electric mixer, beat 1 1/2 cups unsalted butter (room temperature), 2 1/2 cups confectioners’ sugar, and 2 tablespoons milk until light and fluffy. Beat on medium to high speed for about 5 minutes, scraping the sides of the bowl as needed.
- Place 9 ounces semi-sweet chocolate morsels in a microwave-safe bowl and microwave for 30–45 seconds until soft. Stir the chocolate until it melts into a smooth and creamy texture.
- With the mixer on low speed, slowly add the melted chocolate to the butter and sugar mixture.
- Turn the mixer to medium speed and beat for another minute until fully combined and smooth.
- Add 1 teaspoon vanilla extract, 1/4 teaspoon instant espresso powder, and a pinch of salt, then mix until the frosting is light, fluffy, and well combined.
- If the frosting is too thick, add 1 additional tablespoon milk and continue beating until the frosting is smooth and spreadable.
Notes
This recipe is enough to frost 12-16 cupcakes or one standard sheet of round cake.
Add more powdered sugar for a thicker consistency.
Allow the buttercream to thicken in the refrigerator for 10 minutes before piping it onto cupcakes.
Always taste-test; add more espresso, salt, or sugar as needed.
Nutrition
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
