I have been working at this recipe for chocolate frosting for a while now, and now I can confidently say that it is the best, fudgiest chocolate frosting yet! This fluffy chocolate frosting is so delicious on any cake or cupcakes but is also delicious between two soft chocolate cookies making a sandwich cookie or whoopie pie as we from Pennsylvania like to call it. Try it with my Chocolate Cupcakes, Amish chocolate cake or Amish chocolate whoopie pies for an indulgent chocolate treat to whip up this rainy week. For a lazy bake option, try it on cake mix cupcakes or a simple chocolate cake from cake mix (photos are featuring a German chocolate cake mix for the cupcake base).

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Best Fudgy Chocolate Buttercream Frosting

Best Fudgy Chocolate Frosting

marilynpeight

This buttercream chocolate frosting is fluffy and fudgy all at once. It is very easy to whip up and pairs nicely with cakes, cupcakes, cookies and more!

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Prep Time 15

Cook Time 0

Course Dessert

Cuisine American

Servings cupcakes

Ingredients

1/2 cup salted butter very soft, nearly melted *see note
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4-1/3 cup whole milk
3-4 cups confectioner's sugar

Instructions

Using a handheld mixer mix very soft butter (can be partially melted but not hot), vanilla extract and cocoa powder until a smooth and lump free chocolate spread remains.
Mix in milk (1 tablespoon at a time) and confectioner's sugar (1 cup at a time) alternately until the frosting is stiff enough to frost onto cupcakes or spread onto a cake. The frosting should be well whipped and able to hold its shape while still having an airy, fluffy texture.
Using a piping bag and piping tip, frost cupcakes or cookies for whoopie pies. For a cake, use a spatula or icing spatula to spread the frosting over the cake.
Note: This frosting will cover a 9-inch cake or roughly 20-24 cupcakes. For a 13 by 9-inch cake with plenty of frosting, I recommend going 1.5 times this recipe.

Notes

While testing this recipe, the best results came from butter that was partially melted (using the microwave for about 5-10 seconds). This helps to incorporate the cocoa into the butter for a smooth chocolate spread that thickens into a fluffy frosting once the confectioner’s sugar is added.

Add milk and confectioner’s sugar sparingly until the frosting is smooth and spreadable. I usually use a full 1/4 cup (sometimes 1/3) of milk and a little more than 3 cups of confectioner’s sugar. For cupcakes, I recommend adding at least 3 1/2 cups of confectioners to ensure the frosting is stiff enough to hold its shape.

Additional notes and step by step photos below.

Keyword Fudgy Chocolate Frosting, easy Chocolate Frosting, Chocolate Buttercream

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Ingredients needed for this Chocolate Buttercream Frosting: salted butter, cocoa powder, vanilla extract, whole milk and confectioner’s sugar.

Step 1: Using a handheld mixer, mix very soft butter (can be almost melted, but not hot), vanilla extract and cocoa powder until a smooth and lump free chocolate spread remains.

What happens if the butter is too cold?

If the butter is too cold it will be hard to properly mix in the cocoa powder. I have used butter that was still firm and it leaves a crumbly texture instead of a smooth chocolate base. When the confectioner’s sugar and milk is mixed in, it can still have a good texture but is not as fluffy and well aerated as the frosting with butter that is soft enough to mix in the cocoa powder until smooth.

Step 2: Mix in milk (1 tablespoon at a time) and confectioner’s sugar (1 cup at a time) alternately until the frosting is stiff enough to frost onto cupcakes or spread onto a cake. The frosting should be well whipped and able to hold its shape while still having an airy, fluffy texture.

Final steps: Using a piping bag and piping tip, frost cupcakes or cookies for whoopie pies. For a cake, use a spatula or icing spatula to spread the frosting over the cake.

This frosting will cover a 9-inch cake with some to spare. For a 13 by 9-inch cake with plenty of frosting, I recommend going 1.5 times this recipe. You can always double the recipe and freeze or refrigerate the extra frosting for spreading on cupcakes later.

My favorite piping tips to use for cupcakes:

I like to use the Wilton 1M or Wilton 2D piping tips to add a nice clean swirl of frosting on top of the cupcakes. For getting the frosting started on a cake I use a Wilton 1A tip and then smooth it out with a Wilton icing spatula. Of course, you can always just use a knife or spatula to spread the frosting onto cakes or cupcakes as well.

Storage recommendations:

If you have leftover frosting, I would recommend keeping it in the refrigerator. You can freeze the frosting, but it will have a better texture if kept in the refrigerator and used soon after it was mixed. This frosting holds up to room temperature ok, but if it is in the summer and your kitchen is warmer than 70 degrees, I would recommend keeping it chilled, especially if piped onto cupcakes.

Thank you for stopping by! Feel free to pin or print this recipe using the icons in the recipe card. Please leave a comment or recipe rating in exchange. Thank you for your support! -Marilyn Stoltzfus Peight.

The Best Fudgy Chocolate Frosting