Dark Chocolate Buttercream Frosting is the ultimate treat for anyone who loves a rich, chocolatey finish to their desserts. Its smooth texture and bold flavor make it the perfect addition to cakes, cupcakes, or cookies.
Jump to:
Why This Recipe Works
This easy chocolate frosting recipe is rich, smooth, and something you will love!
The frosting is simple to make and great for decorating cupcakes and cookies.
With just a few simple ingredients, this frosting offers a rich flavor that sets it apart from milk chocolate frosting.
What You Need For This Recipe:
Butter: I like to use unsalted, but if you use salted butter omit the salt from the remaining recipe.
Dark Cocoa Powder: This gives the frosting a darker color. I use the King Arthur brand or Hershey's.
Instant Espresso Powder: This is optional but recommended as it gives the frosting a deeper chocolate flavor. Instant coffee can be used as well.
What to Use Dark Chocolate Buttercream On?
This butter cream is amazing on anything and everything you put frosting on! From buttermilk chocolate cake, decorating the best sugar cookies, frosting cream filled chocolate cupcakes, homemade brownies, or even just to dip shortbread cookies into!
Most recently I used this dark chocolate buttercream recipe on my Valentines Day Cupcakes- and it was perfect!
How to Make Dark Chocolate Buttercream Frosting
- Step 1: Whip the butter until fluffy.
- Step 2: Alternate between mixing in powdered sugar and heavy cream.
Save this for later!
We'll email this post to you, so you can come back to it later!
Don't worry, I promise not to spam you!
- Step 3: Mix in espresso powder, dark cocoa powder, salt, and vanilla.
Frequently Asked Questions
Mix in more powdered sugar until you get the consistency you want. Start with ¼ cup powdered sugar then increase from there.
Mix in more heavy whipping cream until you get the consistency you want. Start with 1 tbs heavy whipping cream then increase from there.
Frosting can be stored in the refrigerator in an air tight container for up to a week. Allow chilled frosting to come to room temperature before using.
Yes! Wrap frosting in plastic wrap and then store in an air tight container and freeze for up to 3 months! Allow frozen frosting to thaw overnight in the refrigerator, then come to room temperature before using.
More Related Recipes
If you like this recipe make sure to check out my other frosting recipes like Chocolate Fudge Frosting, Caramel Frosting, Marshmallow Frosting, and the Best Vanilla Buttercream!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
Also, don't forget to sign up for my newsletter, and make sure to follow along on Facebook, Instagram, and Pinterest!
Dark Chocolate Buttercream Frosting
Ingredients
- 1 cup unsalted butter
- ½ teaspoon espresso powder
- ½ cup dark cocoa powder
- 1 teaspoon vanilla
- 5 cups powdered sugar
- 12 tbs heavy whipping cream
- Pinch salt
Instructions
- In a mixer whip the butter until it is fluffy.1 cup unsalted butter
- Add the powdered sugar and heavy whipping cream, alternating between the two. I prefer to add 1 cup of powdered sugar, then 2-3 tablespoons of heavy whipping cream, letting it combine before adding the next round of powdered sugar and cream.5 cups powdered sugar, 12 tbs heavy whipping cream
- Add in the espresso powder, dark cocoa powder, salt and vanilla and mix until combined.½ teaspoon espresso powder, ½ cup dark cocoa powder, 1 teaspoon vanilla, Pinch salt
- Once everything is added mix on high for 20-30 seconds.
Notes
- *If you are going to pipe the frosting on really tall then you will need to double this recipe.
- To make the frosting more stiff add ¼-1/2 cups more powdered sugar.
- To make the frosting more loose add a few more tablespoons of heavy cream.
Terry T says
If you love dark chocolate, you will love this recipe! But use softened butter, not cold!And I use salted butter and don't add any salt.
Lisa Killian says
So glad you enjoyed it!
Lori says
Will this work with salted butter? It's all I have.
Lisa Killian says
Yep! I'd make it without the added pinch of salt the recipe calls for, taste it, and then if you think it needs a bit more salt, mix the extra pinch in.
Terry says
I absolutely love this recipe! I've used it several times now. I suggest using room temp butter. If you love dark chocolate, you will love this!
Lisa Killian says
Yay so glad you enjoy it!
Lisa Killian says
Love this recipe! It's so easy to make and very delicious!
AmyT says
Looks great, I'll definitely try making it. I'm hoping to fill some macarons with a dark choc filling.
Lisa says
Nice! That sounds so delicious!
Ada G. Scott says
My question is is how do you whip cold butter?
Lisa says
Good question and I know it seems a little backwards. I like to cut the butter into small chunks and then whip on med/high. The butter will soften enough to whip after a time. Alternatively if you don't want to wait you can use slightly softened butter or microwave your butter for 10 second intervals at 30% power in the microwave until just softened. The goal is to keep the butter from becoming too loose so it has a smoother consistency.
Joyce says
I want to use this recipe for a 9” three layer cake. Do I need to double or triple it?
Lisa says
I would do two batches if you want a crumb coat and a little extra for piping decorations.
Julie says
I normally hate Buttercream Frosting but this is to die for! I used it on a dark chocolate espresso mayonnaise cake and it's the best cake I've ever had in my life thanks to the Frosting! I did add some extra cacao powder & espresso than what it calls for.
Lisa says
Yay!!! I am so happy to hear!
audrey says
will this keep well in the fridge for a couple of days? i usually keep buttercream in the fridge and rewhip it after it’s sat out for a couple of hours.
Lisa says
Yep that should be fine. It will get much harder, so letting it come back to room temp, or close to, might help along with rewhipping.
Kathy says
Just finished icing the bday cake excellent frosting .I added dark chocolate chips.thanks
Lisa says
Yay!! If you have pics I'd love to see them! Tag me on insta @atablefullofjoy or facebook! <3
grace costa says
are you sure its only 1/2 cup butter to 5 cups 10x sugar?
Lisa says
Yep! Sounds crazy but it turns out delicious and perfect for decorating cupcakes or cakes! And make sure you use powdered sugar not regular granulated sugar.