This easy chocolate buttercream frosting uses just 4 ingredients to make and results in such a rich chocolate flavor. Dutch-processed cocoa powder gives it the best chocolate flavor that is perfect to pair with triple chocolate cupcakes, moist vanilla cupcakes, or any birthday cake!
This is easily the best chocolate frosting recipe and it takes just 5 minutes to make.
The texture is smooth, creamy, and is hard to resist eating it straight out of the bowl.
I've used it on this small chocolate cake recipe and this German chocolate layer cake. It adds just an extra layer of chocolate for all of those chocolate lovers out there, like myself!
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Why You'll Love This Homemade Frosting Recipe
- All you need are 4 ingredients.
- Cocoa powder is the main ingredient.
- The texture is light and creamy.
- You can pipe it onto cupcakes, frost a layer cake, or use on top of homemade fudgy brownies!
As a home baker, nothing is better than a simple recipe that takes very little time and effort. If you have kids, then you know!
I hope this beautiful chocolate buttercream will become a favorite frosting recipe in your house like it is in mine.
Ingredients Needed
Here are some notes on the simple ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Unsalted Butter: Room temperature butter is a must when making this chocolate version of American buttercream.
- Cocoa Powder: You can use a dutch processed cocoa powder like I did, which is a darker chocolate in flavor, or you can use a natural cocoa powder.
- Heavy Whipping Cream: This helps to create a creamy texture. If needed, you could also use heavy cream or milk.
Instructions
Here are the step by step instructions on how to make the best chocolate buttercream frosting.
Step 1: Cream the butter. In the large bowl of a stand mixer using the paddle attachment (you could also use a hand mixer), beat the butter together on medium-high speed until smooth and creamy.
Step 2: Add the other ingredients. Add the powdered sugar, cocoa powder, and heavy whipping cream and mix on low speed just until it all starts to clump together.
Step 3: Increase speed. Then, increase the speed to high and beat for another 1-2 minutes until smooth and creamy.
Storage Tips
If you plan on using this frosting within 1-2 days, you can keep it stored in an airtight container on the counter. You could also keep it in a piping bag if you plan on using it for cupcakes.
Otherwise, you can keep it in the refrigerator for up to 1 week. Just pull it out at least 30 minutes before you want to use it so it's not cold.
You could also rewhip it in a bowl of an electric mixer for 30 seconds to make it light and fluffy again.
Expert Baking Tips
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough to frost 12 cupcakes (or one dozen).
Having a go-to chocolate buttercream recipe can easily transform any cake or cupcake. You could use it on these moist Oreo cupcakes, graham cracker s'mores cupcakes, or even this small banana cake.
If you want to layer a cake with it, I recommend 1.5x the recipe for any 2 or 3 layered cake. If making a sheet cake, there's no need to make extra!
With a one layer cake, cut the recipe in half (unless you want extra frosting).
Recipe FAQs
You certainly can, but honestly, it doesn't really need it!
I personally love to use Hershey's Special Dark cocoa powder. It's dutch processed and has a deeper chocolate flavor. If you love the taste of dark chocolate, I highly recommend it!
After two days, yes. But until then, the cupcakes can be left out at room temperature.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Frosting Recipes
📖 Recipe
Easy Chocolate Buttercream Frosting (4 Ingredients)
Equipment
- Electric Stand Mixer
- Rubber Spatula
- Piping Bag
Ingredients:
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- ½ cup cocoa powder, I used dutch processed
- 6 tablespoons heavy whipping cream
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, cream the butter on high speed until light and creamy (2-3 minutes). Add the powdered sugar, cocoa powder, and heavy whipping cream and mix on low speed until combined (30 seconds).
- Increase the speed to high and beat for an additional 1-2 minutes until smooth and creamy.
- Use it to frost your cupcakes, cakes, or even your favorite brownies!
- If you plan on using this frosting within 1-2 days, you can keep it stored in an airtight container on the counter. Otherwise, you can keep it in the refrigerator for up to 1 week. Just pull it out at least 30 minutes before you want to use it so it's not cold.
Notes:
- Room Temperature: The butter needs to be at room temperature in order to create the perfect consistency of buttercream frosting. If you start with cold butter, you'll have a difficult time getting the frosting to come together.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
This is the only chocolate frosting recipe I use. It's simple, uses very little ingredients, and has the best chocolate flavor!