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 frosting again after trying this homemade frosting recipe.
For a decadent dessert, try adding this frosting to the top of a pan of Homemade Chocolate Chip Brownies. It's what dreams are made of!
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 has been changed.
Dark chocolate does take some time to get used to. The difference in dark chocolate versus milk chocolate is that there is more cocoa bean present in the dark. Milk chocolate has sugars and creams added to it to sweeten the flavor.
Honesty, I'm not picky though. I'll eat any kind of chocolate you put in front of me.
Today I wanted to share the best chocolate icing 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 cocoa powder is absolutely amazing! In fact, I'm confident that this will become your favorite chocolate frosting too!
Now this recipe really isn't anything new because I have used on multiple recipes over the years. So you may be wondering why I am sharing it with you again.
Well, homemade buttercream frosting 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 just grab a spatula and go to town frosting this Peanut Butter Explosion Chocolate Cake with a thick layer of this chocolate frosting. You know you want to.
Or make a batch and have on hand to top on these 2 minute vanilla mug cakes. You will be glad you did!
How to make Dark Chocolate Buttercream Frosting:
- Make sure you set your butter out ahead of time. Soft butter is much easier to beat into a light and fluffy texture. Add the salt and vanilla and beat it with the butter until creamy.
- Add the dark cocoa powder and powdered sugar alternately with the whipping cream. Continue beating the frosting until everything is mixed in completely.
- Once the ingredients are incorporated, increase your mixer speed to high and beat the frosting for another minute or two until the frosting is light and fluffy.
- Use a piping bag and recipe tip 1M to swirl the frosting on your cupcakes or cookies.
What else can I use chocolate frosting on?
- 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.
I will definitely try this, looks great. I am hoping to fill some macarons with it.
This recipe does NOT come out as dark as the photo would suggest; it was, however, delicious! Thank you!
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
I would like to find a chocolate frosting that doesn,t have to be ref.
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.
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.
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!
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!!!
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!!
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?
Yes, you will need at least double the frosting for a 3 layer cake. The recipe as written will frost 24 cupcakes.
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!
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!
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.
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.
This recipe is perfection. I always find chocolate buttercream to be too sweet and using the dark cocoa cuts that sweetness in half. Delicious.
Yay! I am so glad you liked this frosting!!!
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!
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.
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?
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.
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.
Yes, that's the same one that I use in most of my chocolate recipes. I hope you enjoy the frosting!!!
Delicious frosting. Creamy and so easy to pipe! Thank you!
What a complete waste of perfectly good ingredients. Followed recipe to the letter and.....into the trash it went.
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.
hey girl- this is right up my alley! yummy! Have a great weekend!
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!
It really is the best way to eat it 🙂 I hope you enjoy it!