This frosting is deliciously rich, smooth, and packed with chocolaty flavor! It holds its shape very well so you can pipe anything from simple to intricate designs. The perfect frosting for almost any cakes, cupcakes, donuts, fruits, cookies, or tons of other treats!

You may or may not have seen our original chocolate buttercream frosting recipe posted a few months back. So that begs a question: what’s different?

The biggest difference is the fact that this is a full batch of buttercream frosting! The original post was intended mostly for small scale use (for me, that’s usually brownies!). This recipe is for frosting larger cakes or bigger batches of desserts like cupcakes or cookies.

This recipe yields about 2 and 1/2 cups of frosting (verses the 1 cup of frosting from the old recipe). So that’s enough to decorate a 9 inch (2 layer) cake or 12 cupcakes generously (and 24 cupcakes moderately).

The second difference is the addition of some instant espresso powder! I’ve always loved adding this to chocolate cakes because it hypes up the chocolate flavor (without leaving a coffee taste to your desserts). But recently I’ve been adding it to my frosting as well and I’m never looking back!

What to make with chocolate buttercream:

• chocolate cupcakes
• chocolate cake
• sugar cookies
• vanilla cupcakes
• marble cake

If you liked this frosting, check out some of these similar recipes!

• powdered sugar icing / glaze
• vanilla pastry cream
• vanilla buttercream frosting
• chocolate pudding
• chocolate ganache

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Chocolate Buttercream Frosting

This frosting is deliciously rich, smooth, and packed with chocolaty flavor! It holds its shape very well so you can pipe anything from simple to intricate designs. The perfect frosting for almost any cakes, cupcakes, donuts, fruits, cookies, or tons of other treats!

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 & 1/2 cups (approx.)

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature
• 4 cups powdered sugar, sifted
• 3/4 cup cocoa powder, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon instant espresso powder (optional)
• 2 to 4 tablespoons milk or heavy cream
• 2 teaspoons pure vanilla extract

Instructions

• Add butter to a large bowl. Using an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 2 to 3 minutes, or until the butter has lightened in color and looks fluffier and creamy.
• Add the powdered sugar, cocoa powder, salt, espresso powder (if using), milk/heavy cream, and vanilla. Gently mix on low speed until incorporated, then turn your mixer up to high speed and beat the mixture for another 1 to 2 minutes, or until light and fluffy.
• If the mixture is too dry, whisk in more milk/heavy cream, 1 tablespoon at a time, until it reaches your desired consistency. If the mixture is too loose, gradually add in more powder sugar, 2 tablespoons at a time.

Notes

Storage Instructions: Frosting will keep for up to 3 days in the fridge. Before using, bring the frosting up to room temperature to make it easier to work with.

Enjoy!