This easy Chocolate Buttercream Frosting is velvety smooth and is the perfect topping for homemade cupcakes! Made by melting real chocolate, this frosting has a richness that is unlike any other!
To my fellow chocolate lovers- is there anything better than chocolate frosting on chocolate cake?
There’s just something about chocolate cake that is unlike anything else. So I’m sure you guys can relate, you know that when a chocolate craving hits, it hits hard.
I made this frosting and all self control went out the window. That’s how good it was!
This recipe is different than any other chocolate buttercream frosting I’ve made. I’ve always made a standard American buttercream (whipped softened butter, then powdered sugar) and added unsweetened cocoa powder. That’s the only chocolate frosting recipe I was familiar with! But there was a part of me that felt like it lacked a certain richness that I knew chocolate frosting should have.
While researching chocolate frosting recipes, I stumbled across a technique where you essentially melt chocolate and the butter first, and then whip it up into frosting.
I figured, how could I go wrong?
The ONLY thing about using that method is having to wait for the melted butter mixture to cool before turning it into soft, cream, silky chocolate buttercream. But, I promise it’s worth the wait!!
I made this frosting and paired it with my Crazy Chocolate Cake. If you haven’t checked out that recipe, make sure you read it after this post. It’s the best chocolate cake I’ve ever had in my life (I’m seriously not exaggerating) and it is a cherished family recipe.
Anyhow, the fudgy cake and the creamy, ultra smooth frosting was just the thing to satisfy that chocolate hankering.
How to make the best chocolate buttercream frosting
In a double boiler or in a microwave, melt together the butter and the chocolate until totally smooth. If you’re using a microwave, be sure to stir in 10 second intervals so the chocolate doesn’t seize. You always want to melt chocolate low and slow.
After the chocolate/butter mixture has cooled to room temp, stir in the vanilla and let it cool down in the fridge for about 1 hour.
Once fully chilled, use a hand mixer to break up the chocolate so that it’s easier to mix.
Begin to add the powdered sugar and milk until you’ve reached a smooth yet sturdy consistency. You don’t want the frosting to be too soft that it doesn’t hold its shape, but you don’t want it to be too thick either.
You should be able to move your knife through the frosting easily and it should hold the ‘spread’.
This frosting was absolutely fabulous. It’s exactly what I was looking for. It has a much more intense richness than you would get with just using cocoa powder.
It’s softer and totally creamy. I hope you love it!!
Velvety Chocolate Buttercream Frosting
- 1 ½ sticks butter
- 1 ¾ c dark or semi sweet chocolate chips (or chopped up chocolate)
- 3 c powdered sugar
- dash salt
- 1 tsp vanilla extract
- 2-4 tbsp whole milk
- In a double boiler or microwaveable bowl, melt the butter and chocolate until smooth (on low heat for the stove and in 10 second intervals, stirring in between for the microwave method). Promptly remove from heat once thoroughly melted and allow to cool down.
- Add in the vanilla and stir. Transfer to a larger bowl if necessary (you'll be adding the powdered sugar in later).
- Cover the bowl and place in the refrigerator for 1 hour.
- Once time is up, use a hand mixer to break up the chilled chocolate mixture. If it got too hard, pop it in the microwave for a few seconds. It should not be creamy at this stage, but it should fluff up a little bit.
- Add about ½ Tbsp of milk to loosen the chocolate, then, begin to add the powdered sugar slowly. Continue to add milk as needed until you reach a smooth frosting consistency.
- Frost cupcakes or cake accordingly.