This rich and smooth Dark Chocolate Buttercream Frosting will satisfy any chocolate lover. It's the perfect topping for cakes, cupcakes, or cookies. You will never buy store-bought chocolate icing again after trying this homemade frosting recipe.
When it comes to chocolate desserts, I say the darker the better. Of course, that's my personal opinion. I do realize not everyone shares this love for rich dark chocolate goodness.
In fact, I used to be an all milk chocolate kind of girl. Hello, M&M's. Those sweet little milk chocolate candies are still my favorite. But then my husband introduced me to dark chocolate, and my world was changed.
Dark chocolate takes some time to get used to. The difference between dark chocolate and milk chocolate is that there is more cocoa bean content in the dark chocolate. Milk chocolate has sugars and creams added to it to sweeten the flavor.
Honesty, I'm not picky, though. I'll eat any chocolate you put in front of me.
Chocolate Buttercream Recipe
Today, I wanted to share the best chocolate frosting recipe with you. Again, that's my personal opinion on the matter. But I think you will agree that this dark chocolate buttercream frosting made with special dark cocoa powder is absolutely amazing! In fact, I'm confident that this will become your favorite chocolate frosting too!
This recipe isn't anything new because I have used it in multiple recipes over the years. So you may be wondering why I am sharing it with you again.
Well, homemade chocolate buttercream icing this good deserves its own page of glory. I mean, look at that rich dark chocolate swirl staring at you.
Makes you want to grab a spoon and dig in, doesn't it? Or grab a spatula and go to town decorating this peanut butter chocolate cake with a thick layer of this chocolate frosting. You know you want to.
Or make a batch and top these 2-minute vanilla mug cakes. You will be glad you did!
How To Make Chocolate Buttercream Icing
- Beat the butter, salt, and vanilla in a large mixing bowl until smooth and creamy.
- Add the dark cocoa powder and powdered sugar alternately with the whipping cream. Keep beating the frosting until all ingredients are fully combined.
- After incorporating the ingredients, increase the mixer speed to high and beat the frosting for an additional minute or two until it becomes light and fluffy.
- Use a piping bag and recipe tip 1M to swirl the frosting on your cupcakes or cookies.
BruCrew Tips
- Make sure you set your butter out ahead of time. Soft butter is much easier to beat into a light and fluffy texture.
- Use Dutch process cocoa powder for the richest flavor and color.
- Want to make black icing for cakes or spooky desserts like eyeball cupcakes? Use a mix of special dark cocoa powder and black cocoa powder.
- This recipe makes enough frosting to decorate a 9x13 cake or 12 cupcakes.
Ways To Use Dark Chocolate Frosting
- These Brownie Whoopie Pies would be amazing filled with chocolate frosting!
- A swirl of chocolate frosting makes these Nutter Butter Truffle Cupcakes a dream come true dessert.
- I'm thinking these Homemade Chocolate Chip Brownies need a thick layer of chocolate icing.
- Fill these White Chocolate Mochaccino Chippers with swirls of the frosting.
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Recipe
Dark Chocolate Buttercream Icing
This extra Dark Chocolate Buttercream Icing is a creamy homemade frosting that is the perfect topping for cakes, cupcakes, and cookies. You will never buy store-bought frosting after trying this recipe.
Ingredients
- 1 cup unsalted butter, softened
- 1 tablespoon vanilla extract
- ¾ teaspoon table salt
- ¾ cup dark cocoa powder
- 4 cups powdered sugar
- 5-6 tablespoons heavy whipping cream
Instructions
- Beat the butter, vanilla, and salt in a large mixing bowl until smooth and creamy.
- Mix the cocoa powder and powdered sugar in a separate bowl. Slowly add the sugar mixture and 5 tablespoons of heavy cream to the butter mixture a little at a time while beating. Continue adding until everything is mixed in. Add the extra cream if needed.
- Beat on high for another 3-4 minutes until the frosting is light and fluffy.
- Use a piping bag and icing tip 1M to swirl the frosting on cupcakes or cookies.
Notes
- To get a super dark color, use six tablespoons of Hershey's special dark cocoa and six tablespoons of black cocoa powder.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 196Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 82mgCarbohydrates: 24gFiber: 1gSugar: 22gProtein: 1g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Jenn says
I plan on making this for my son's 18th birthday. He requested a "Brooklyn Blackout Cake"... So this frosting seems right up my alley!
One question though. Can I add black gel coloring to make it darker?
Jocelyn says
Awesome choice on frosting for the cake! Yes, adding some black gel will make it darker. Another option is black cocoa powder. I used it in these Oreo cookies to make the cookies a much darker (black) color. https://insidebrucrewlife.com/oreo-peppermint-cookies/ I hope your son has a happy birthday and enjoys the cake/frosting!
AmyT says
I will definitely try this, looks great. I am hoping to fill some macarons with it.
Kk says
This recipe does NOT come out as dark as the photo would suggest; it was, however, delicious! Thank you!
Jocelyn says
I'm glad you enjoyed the frosting. Did you use the Hershey's Dark Cocoa Powder or just a regular cocoa powder because that will make a big difference in the color of the frosting.
Dora B Melton says
I would like to find a chocolate frosting that doesn,t have to be ref.
Jocelyn says
You can frost cupcakes or cakes with this frosting and leave them out on the counter for a few days. Usually if we have any leftovers after 3 days, then I will refrigerate the frosted baked goods.
Ashley says
How far in advanced can you make this and should I set it out to be room temp before putting it on cupcakes? My son specifically asked for dark chocolate frosting for his 10th bday. His bday is the day after Thanksgiving so I would like to make this in advanced if it won’t alter it.
Jocelyn says
I do think fresh made frosting tastes the best, but you can totally make this a few days ahead of time. Just keep it in an air tight container in the refrigerator. On the day you want to use it, let it come to room temperature, then mix it again to get it nice and fluffy. Happy birthday to your son and I hope he enjoys his cupcakes!
Connie says
I made a dark chocolate cake for my father-in-law’s birthday! The frosting was fabulous!!! I want to add a picture, but can’t figure out how! Soft butter, whip it well and I added a little more crème!
Incredible, new favorite for sure!!!
Stef K says
I just tried this recipe and I will never use another chocolate icing recipe as long as I live! This is the most delicious chocolate flavor, almost like chocolate ganache. Thank you for sharing!!
Joyce says
I want to use this frosting for a 3 layer cake & see that the photo shows cupcakes. Do I need to double or triple the recipe for my 3 layer cake?
Jocelyn says
Yes, you will need at least double the frosting for a 3 layer cake. The recipe as written will frost 24 cupcakes.
Dawn says
I noticed that some had said it wasn’t as dark as they’d wished and ai wanted almost a semi-sweet to accent a sweet banana cake. So I used 1-1/4 cup Hershey’s Special Dark Dutches Cocoa (recc on the box) but the rest of the ingredients scoring to the above recipe. I also sifted all the dry ingredients and ended up needing 1/2 c vs 1/4 cup of the heavy whipping cream. It was AMAZING!!!!!! Creamy, devilishly rich and chocolate-y. So there’s just a slight variation! Thanks for the awesome recipe!
Robin says
I used this recipe because the photo looked deliciously dark, but although I followed the recipe to the letter, mine turned out just like any other chocolate buttercream. Frosting was fine, just not dark. Maybe I’m too devilish!
Jocelyn says
Thank you so much for trying this recipe out. I'm not sure why your frosting didn't turn out as dark as the photos. Did you use Hershey's special dark chocolate cocoa powder or did you use a regular cocoa? The dark powder will make a big difference.
Brent says
I just made this for an Angel Food Cake . . . and it's delicious, it looks good, and is easy to make. Thanks! The quantity made is generous, and would have sufficed for a two-layer cake. As I only had regular salted butter on hand, I used that instead of the recipe's unsalted butter, and then cutting down on the amount of salt asked for by the recipe--and it turned out just fine . . . so much so that I'd like to ask if you would recommend how to vary the recipe for the same type of frosting, except changing the flavors to (1) vanilla, (2) butterscotch, and/or (3) lemon.
Alexa says
This recipe is perfection. I always find chocolate buttercream to be too sweet and using the dark cocoa cuts that sweetness in half. Delicious.
Jocelyn says
Yay! I am so glad you liked this frosting!!!
Tom says
I found this icing to be too heavy on the dry ingredients, even after adding additional cream the sugar/cocoa mix kept coming! The end result whilst tasty and of an appealing colour, was difficult to work with and wouldn't adhere to the cake well - even just falling off the sides at one point!
Jocelyn says
I'm so sorry to hear that this didn't work for you. How soft was your butter when you started? And did you beat it until light and creamy? I always add the powdered sugar 1 cup at a time along with a little heavy cream until everything is mixed in. Then beat on high for a minute or two until the frosting becomes light and fluffy. This is the recipe I use all the time for cakes and cookies, and it is always soft and creamy and sticks fine, so I'm not sure what happened.
Sharon says
Sounds delicious and dark chocolate is my favorite, the darker the better. I was excited to try this, but it calls for whipping cream. Can it be substituted?
Jocelyn says
I prefer heavy whipping cream in frosting because it mixes up creamy and smooth, but you can use milk or water in place of the cream. I would add it a little at a time, until you get the consistency you want. I hope that helps and you enjoy the frosting.
JEANNETTE MERLINO says
When you say dark chocolate cocoa powder, can I use Hershey's Cocoa Dark Chocolate? I'm not sure if it would be the same.
Jocelyn says
Yes, that's the same one that I use in most of my chocolate recipes. I hope you enjoy the frosting!!!
T.K. Whalen says
Delicious frosting. Creamy and so easy to pipe! Thank you!
M Phalen says
What a complete waste of perfectly good ingredients. Followed recipe to the letter and.....into the trash it went.
Jocelyn says
I am so sorry to hear that the frosting did not turn out for you. I have been making this particular recipe for years, and it always whips up nice and fluffy. I'm wondering if your butter was too soft, and if you did not beat it long enough.
shawnna says
hey girl- this is right up my alley! yummy! Have a great weekend!
Roberta McQueen says
I have always been a big fan of dark chocolate! I am thinking i will just make it and eat it with a spoon! I know it will be delicious!
Jocelyn says
It really is the best way to eat it 🙂 I hope you enjoy it!