We’ve got lots of frosting recipes on this site (most are attached to cakes or cupcakes), but the other day someone asked me for a go-to chocolate frosting and I realized we didn’t have this one in our index. I love chocolate, and I love fancy chocolate frostings like Swiss Meringue buttercream, Whipped Ganache, or cooked frostings. But when it comes to just good ol’ basic, creamy, chocolate for slathering on cupcakes or cakes or sugar cookies or brownies, this is the chocolate frosting recipe I make. Instead of cocoa powder, I use melted chocolate, which gives a much richer flavor profile and smoother texture. Make sure to read through the tips here to get the absolute best results!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Chocolate chips – Melted chocolate gives this frosting its rich flavor and smooth texture. I recommend dark or bittersweet to balance the sweetness of the sugar, but semi-sweet will work as well, if that’s what you have. I would avoid milk chocolate, as it results in a frosting that’s overly sweet, without a ton of chocolate flavor. A chopped up chocolate bar or chocolate chips work great.
- Butter – Always use real butter! It provides a rich, creamy base. I always use salted butter, but unsalted will work, too.
- Powdered sugar – Gives us that smooth, fluffy, sweet finish.
- Vanilla extract – Pure vanilla is best, but imitation will work if that’s what you have.
- Salt – A little salt balances the sweetness of this frosting and brings out the chocolate flavor. Adjust to taste, and don’t skip it if you’ve used unsalted butter!
- Cream – Heavy or regular whipping cream works best to create the absolute silkiest texture. Milk will work in a pinch, but cream definitely yields better results.
How to Make The Best Basic Chocolate Frosting
- First you’ll melt some chocolate in the microwave in small intervals until it’s smooth. You’ll set that aside to cool slightly so it doesn’t melt the rest of the frosting.
- Then you’ll whip up a basic buttercream with real butter (always real butter!). That gets whipped up until it’s nice and smooth, then you’ll whip in some powdered sugar, vanilla, and a touch of salt.
- Next you’ll add that melted, cooled chocolate. At this point you should have a rich, thick frosting base. The magic happens when you add a little liquid. I whipping cream or heavy cream will work best, but milk works in a pinch.
- After a good drizzle of cream, whip the frosting and watch the magic happen. As the sugar granules dissolve, the frosting will transform into a beautiful, fluffy, silky cloud of awesomeness. Don’t stop mixing too soon!
- When it’s silky and fluffy, you’re good to go.
Storing and Other Tips
- Store leftover chocolate frosting in an airtight container in the fridge and enjoy within 5-7 days for best results. Allow the frosting to come to room temperature and re-whip before using.
- Use this frosting on cupcakes, layer cakes, brownies, or sugar cookies. For a simple treat, sandwich a little frosting between graham crackers!
Frequently Asked Questions
This recipe is specifically designed for melted chocolate, which creates its signature rich flavor and silky texture. Cocoa powder absorbs liquid differently, so if that’s what you have, it’s best to use a frosting recipe specifically written for cocoa powder.
In a pinch, you can try this substitute for melted chocolate: mix 10 1/2 tablespoons cocoa powder with 3 1/2 tablespoons melted butter, oil, or shortening and use that in place of the 3 1/2 ounces of chocolate. The result will not be exactly the same as the melted chocolate, but it should get you close! Expect a more intense, less sweet chocolate flavor and slightly different texture.
Graininess can happen when the sugar crystals have not dissolved all the way. Keep whipping, and drizzle in a little more cream in very small increments if needed, until you see that light, fluffy, silky texture.
Yes! Cover your finished frosting tightly and refrigerate. When ready to use, thaw at room temperature and rewhip before using.
This recipe makes enough frosting to frost 24 cupcakes modestly, or 12 cupcakes generously (think those big frosting swirls). It’s also enough to frost a basic 2-layer cake, although you should probably double it if you plan to do extra decorative piping.
The Best Basic Chocolate Frosting
Ingredients
- 3.5 ounces chocolate unsweetened, bittersweet, or semi-sweet chocolate chips, chopped chocolate bar, etc., about ½ cup
- 8 tablespoons real butter, softened to room temperature
- 2 cups powdered sugar
- ½ tablespoon vanilla
- ¼ teaspoon salt more if using unsalted butter
- 3 tablespoons cream more or less as needed
Instructions
- Melt chocolate in 30 second intervals in the microwave until melted and smooth. Set aside to cool.
- Whip butter in a stand mixture until smooth add powdered sugar, vanilla, and salt and continue beating until smooth. Add in room temperature melted chocolate. Beat to combine and slowly add cream and beat until silky and smooth.
- Frosts 24 cupcakes normally and 12 generously (piped high).
Questions & Reviews
I made this but it was a little too sweet for my fu dge cake somI put about 1 tbsp cocoa powder.Wow it made the chocolate so much much deeper.
Sara, I baked your yellow cake recipe with your chocolate buttercream frosting! It was fabulous!! Even my husband said it was the BEST cake he has ever had! He has a sweet tooth, so he has had many many cakes. It is quite the compliment! Thank you so much! 😍
i used a trader joes milk chocolate candy bar with almonds (i forgot to buy semi sweet choc) chopped it up good !!
used 1 cup of confection sugar instead of 2
used 2 sticks of butter instead of 1
added 1 Tbs. of instant coffee / 2 TBS hot water
OMG !!! The BEST frosting i have ever made !!!!
My mom always used any leftover frosting to make graham cracker cookies. The.Best.
I made this for my son’s birthday, and accidently grabbed a box of brownie mix out of the cupboard. So I just made brownies in cupcake holders, and topped it with this frosting. I didn’t have cream, but I had super thick, rich chocolate milk from a local dairy- which turned out so yummy! Major win. I’m adopting this as my go-to chocolate frosting! Thanks!
oooh, I love that you used chocolate milk!
Will this frost a two layer cake or should I double the recipe?
It will frost a two layer cake, however if you plan to do quite a bit of piping for decoration, I’d probably double it!
Try it sandwiched between Saltines–really! Sweet + Salty! As a kid, I could devour almost a full sleeve of Saltines with the frosting!
Or Ritz crackers.
Is there anything better than chocolate frosting? I think not…
Frosted graham crackers are life! So yummy. Frosting is something i routinely struggle with. Mine often “breaks”. Any suggestions to avoid that and the weird/yucky texture that comes with it?