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This truly is the best chocolate buttercream frosting recipe ever. You’ll have to read on to see my secrets!I can’t believe that it’s taken me this long to come up with a chocolate buttercream icing that I liked. I have to be honest and admit that I only have tried on a couple of occasions to whip one up, but they never seemed to compare to my regular Best Buttercream Icing recipe.
How to Make Chocolate Buttercream Frosting
Of course, this chocolate buttercream frosting because I put everything I could think of in it. Cocoa? Check. Melted chocolate? Check. Instant coffee? Checkity check check. And that’s how my recipes come about.If at first you don’t succeed, throw everything into the mixer and pray! Words to live by my friends, words to live by. Really though, I took everything I could think of from all the recipes I have ever come across in my baking years and just put the best of it all together.You need more than just cocoa, but the dry bitterness really is a must. Do I even need to explain melted chocolate and salted butter together? No. I do not. Because I am sure as you are reading this your heart just skipped a beat with chocolate lust seeing those words together.
Melted chocolate. Salted butter. Amen.
Ingredients
- 1 cup salted butter
- 1/2 cup of unsweetened cocoa
- 3 ounce one squares of melted then cooled semi-sweet chocolate
- 1/2 tsp instant coffee
- 1-2 tbsp heavy cream
- 3 1/4 – 3 3/4 cups icing sugar
Instructions
- Melt your three chocolate squares in the microwave, slowly and carefully until they
are liquidy smooth. Set aside to cool. - Whip the butter in your mixer using the paddle attachment until it’s light and fluffy.
- Add in the cocoa, beating until combined.When the chocolate is cool, add it to the
butter. Make sure it’s cooled!! Beat until it’s mixed through completely. - Dissolve the instant coffee into the one tablespoon of cream, then add to the butter mixture
- Now you can put in the icing sugar one cup at a time, beating until combined.
- Adjust the thickness/texture by using another tablespoon of cream, adding it
slowly until the texture you want is achieved.
So without further ado, the best recipe forChocolate Buttercream Frosting/Icing! So creamy. So dreamy. So super chocolate bliss. Best chocolate buttercream icing ever!!! Feel free to play around with the amounts of everything listed and create the balance that is right for your taste buds. I just know that you most certainly need more than just cocoa, you need melted chocolate and a dash of coffee taste to make this amazing!
Happy Baking everyone!
Love,
The Chocolate Buttercream Frosting Rocks My Nest Magpie
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Chocolate Buttercream Frosting
How to make the best chocolate buttercream frosting! This is one of the best chocolate frostings that you can make.
4.99 from 80 votes
- Prep Time
- 10 minutes
- Total Time
- 10 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 15 cupcakes
- Calories
- 151
- Author
- Karlynn Johnston
Ingredients
- 1 cup salted butter
- 1/2 cup of unsweetened cocoa
- 3 ounces one squares of melted then cooled semi-sweet chocolate
- 1/2 teaspoon instant coffee
- 1-2 tablespoons heavy cream
- 3 1/4 - 3 3/4 cups icing sugar
Instructions
Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.
Whip the butter in your mixer until it's light and fluffy.
Add in the cocoa, beating until combined.When the chocolate is cool, add it to the butter. Make sure it's cooled!!
Add the instant coffee to one tablespoon of cream, then add to the butter mixture
.Now you can put in the icing sugar one cup at a time, beating until combined.
Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.
Nutrition Information
Calories: 151kcal, Carbohydrates: 4g, Protein: 1g, Fat: 15g, Saturated Fat: 9g, Cholesterol: 34mg, Sodium: 109mg, Potassium: 79mg, Fiber: 1g, Sugar: 2g, Vitamin A: 395IU, Calcium: 11mg, Iron: 0.8mg
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Karlynn Johnston
I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a co*cktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!
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Reader Interactions
Comments & Recipe Tips Share a tip or comment!
Pete Xander says
ReplyThe tip about adding coffee to anything chocolate is maybe the most impactful hint I ever learned in my 5+decades of cooking. A friend had asked me to make something desserty for a New Year’s Eve party she was having. I even got to wear a tux I’d bought months before. I decided to make chocolate truffles, and I had two recipes I liked and couldn’t choose between them, so I did both (no such thing as too much chocolate ANYTHING!). One called for adding strong coffee, and when those truffles were ready, the chocolate flavor was as intense and pure as any I’d ever tasted. I didn’t think that recipe would be the better of the two, but the coffee addition made it incredible. And for those who don’t like a coffee anything, like my daughter, the coffee can’t be tasted.
I’ve not tried any coffee in my chocolate mousse (just butter, sugar, chocolate, and eggs), but as overwhelming as THAT dish is, humans eating it with an enhanced chocolate flavor from a coffee addition might very well evolve into gods on the spot!
Kahren says
ReplyCan you clarify – the recipe says “3 ounce one squares of melted then cooled semi-sweet chocolate”. Is that supposed to say 3 one ounce squares? Trying to make this perfectly for a wedding cake…thanks!
tahmid says
ReplyI’ll have to try this on my fave chocolate cake recipe since it too has coffee in it, a full cup! Why did I never think to add coffee to the icing?! Genius. 😉
Renee says
ReplyI love this recipe, and have used it many times. I once printed it, and was able to change the cupcake quantity, but now I can’t figure out how I did it (I did it before printing). Any ideas?
Thomas Previty says
ReplyCan granulated sugar be substituted for confectioners sugar?
Miles Palmer says
ReplyFar too much sugar. I used half the amount and it was still too sweet and stole the flavour of the chocolate.
Amber says
ReplyDo you have a dark chocolate variation of this recipe? Thanks!
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