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Warning: This ultra-smooth, rich chocolate buttercream is so good, you’ll want to eat it by the spoonful! Made with real chocolate, butter, and a touch of cream, it’s not too sweet, pipes beautifully, and stays silky—perfect for cakes, cupcakes, or even cookie sandwiches.
Why You’ll Love This Frosting
✅ Light & fluffy – Whipped to perfection
✅ Deep chocolate flavor – Made with real cocoa & melted chocolate
✅ Not overly sweet – Balanced for a luxurious taste
✅ Holds its shape – Ideal for piping roses, swirls, or borders
Ingredients You’ll Need
(Frosts 24 cupcakes or one 9-inch cake)
Base Ingredients:
1 cup (230g) unsalted butter, softened (but not melted!)
3½ cups (420g) powdered sugar, sifted
½ cup (50g) unsweetened cocoa powder, sifted (Dutch-process for richer flavor)
4 oz (115g) semi-sweet or dark chocolate, melted & cooled
2 tsp vanilla extract
¼ tsp salt
For Perfect Consistency:
3-4 tbsp heavy cream or whole milk (as needed)
(Optional: 1 tbsp espresso powder for deeper chocolate flavor)
Step-by-Step Instructions
1. Beat the Butter
In a stand mixer (or large bowl with hand mixer), beat butter on medium speed for 3 minutes until pale and creamy.
2. Add Dry Ingredients
Gradually mix in powdered sugar, cocoa powder, and salt on low speed until combined.
3. Incorporate Chocolate & Vanilla
Pour in cooled melted chocolate and vanilla. Beat on medium-high for 2 minutes until smooth.
4. Adjust Consistency
Add heavy cream, 1 tbsp at a time, until desired fluffiness is reached (thicker for piping, thinner for spreading).
5. Whip to Perfection
Beat on high speed for 3-4 minutes until light, airy, and silky.
Pro Tips for the Best Buttercream
🔥 Extra chocolatey? Use dark chocolate (70% cocoa).
🍫 Grainy frosting? Ensure powdered sugar and cocoa are sifted.
❄️ Hot kitchen? Chill bowl & beaters before starting.
🧁 Piping tips: Use a star tip for swirls or round tip for smooth dollops.
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