Introduction

This rich and creamy chocolate buttercream is the perfect topping for cakes and cupcakes. Made with real butter and cocoa, it delivers a smooth, luscious finish with a hint of espresso for depth. Whether you’re frosting a birthday cake or simply craving chocolate, this buttercream won’t disappoint.

The image shows close-up views of cupcakes arranged on a white marbled surface. Each cupcake has a dark chocolate base with a deep, rich texture that looks moist and crumbly. On top of the base is a thick layer of swirled chocolate frosting, which is smooth and creamy with a shiny appearance. The frosting is piped in a spiral pattern with well-defined ridges, creating a floral-like design that contrasts beautifully with the dark cupcake base. The cupcakes are placed in silver foil liners, adding a slight metallic shimmer around the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (57g) heavy cream, half-and-half, or whole milk
2 teaspoons King Arthur Pure Vanilla Extract
1/4 teaspoon espresso powder, optional
16 tablespoons (226g) unsalted butter, softened
1/4 teaspoon table salt
3 1/2 cups (396g) confectioners’ sugar
1/2 cup (42g) unsweetened cocoa, Dutch-process or natural

Instructions

Step 1: In a small bowl or measuring cup, combine the cream, vanilla, and espresso powder. Whisk to combine and dissolve the espresso powder. Set aside.
Step 2: In the bowl of a stand mixer fitted with the flat beater or working in a large bowl with an electric hand mixer, beat the butter and salt on medium speed until smooth, about 1 minute. Scrape the sides and bottom of the bowl.
Step 3: In a separate bowl, sift together the confectioners’ sugar and cocoa. Add about one-third of this mixture to the bowl with the butter, then beat on low speed until combined. The mixture may appear crumbly at first, but it’ll become smooth and creamy as you continue to mix.
Step 4: Add half the cream mixture and beat on low speed until fully incorporated.
Step 5: Add another one-third of the confectioners’ sugar and cocoa, the remaining cream mixture, then the remaining sugar and cocoa, mixing to fully incorporate the ingredients and scraping the bowl after each addition.
Step 6: Increase the speed to medium and beat until fluffy and lighter in color, 1 to 2 minutes.
Step 7: Spread or pipe the chocolate buttercream frosting onto your favorite cake or cupcakes. Refrigerate any leftovers in an airtight container for up to 4 days; freeze for longer storage. Bring refrigerated or frozen buttercream to room temperature and re-whip in a mixer before using.

Tips & Variations

If you prefer a more intense chocolate flavor, use Dutch-process cocoa for a richer taste.
For a dairy-free version, substitute butter with a plant-based margarine and use coconut milk instead of cream.
Adding espresso powder enhances the chocolate flavor but can be omitted if preferred.
Make sure your butter is softened to room temperature for the smoothest texture.

Storage

Store leftover chocolate buttercream in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight container. Before using refrigerated or frozen buttercream, bring it to room temperature and re-whip in a mixer to restore its fluffy consistency.

How to Serve

A white bowl filled with thick, creamy chocolate frosting, showing soft waves and swirls with a smooth, shiny texture. Next to the bowl, on a white marbled surface, lies a red spatula with some chocolate frosting spread unevenly on its edge. The frosting is a rich brown color, smooth and fluffy, filling the bowl almost to the top, creating a sense of depth and softness. The scene is simple and focused on the rich texture of the chocolate frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chocolate buttercream ahead of time?

Yes, chocolate buttercream can be made a day or two in advance and stored in the refrigerator. Just bring it to room temperature and re-whip before using.

What if my buttercream is too thick or too thin?

If the buttercream is too thick, add a little more cream, a teaspoon at a time, until it reaches the desired consistency. If it’s too thin, add a bit more sifted confectioners’ sugar to thicken it up.