Rich + creamy double chocolate buttercream frosting that is perfect for cakes, cake pops, and cupcakes! Unreal flavor and so easy to make! Vegan friendly.
This is my favorite double chocolate buttercream frosting recipe. While it is easy to make there is nothing basic about it. The frosting is rich and luscious, you get a depth of flavor thanks to the 2 types of chocolate, and it goes perfect on cakes and cupcakes a like.
Free from: wheat, gluten, dairy, casein, eggs, soy, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
Like anything, a good recipe is made from good ingredients. Let’s break down what you’ll need for this recipe.
Butter of Your Choice – The best butter you can get is perfect for this recipe. It makes delicious frosting if you use dairy or plant-based butter – use what is best for you! My favorite dairy butter is Land O Lakes and my favorite plant-based is Earth Balance.
Cocoa Powder – This is the base for the chocolate buttercream recipe. Using a standard cocoa powder works great.
Chocolate Bar – Here is the double chocolate! Use a high quality chocolate bar and melt it to give this frosting the most unbelievable texture and flavor!
Powdered Sugar – Also known as confectionser’s sugar or 10x Sugar, make sure that you are using a corn free variety if avoiding corn.
Vanilla Extract – A good vanilla extract in the recipe is a must and don’t skip it!
Coffee – Optional secret ingredient! This elevates the buttercream even more. It doesn’t add a discernible coffee flavor, but rather, enhances the chocolate flavor.
Best Recipes with Chocolate Buttercream
I’ve made this recipe more times than I can count. Here are some of my favorite things to make with it:
- Ultimate Gluten free & Vegan Chocolate Cake
- Gluten Free Chocolate Cake Pops
- Easy Gluten Free Chocolate Sheet Cake
- Best Gluten Free + Dairy Free Brownies
- Hot Chocolate Cupcakes
- 1 cup butter or butter alternative, room temperature
- 50 grams chocolate, melted
- ½ cup cocoa powder
- 4 cups powdered sugar, sifted
- 1 tsp vanilla or coffee
- sprinkle salt to taste
- splash milk of choice, if needed
- First melt the chocolate bar. Place chocolate in a microwave safe bowl and microwave for 30 second intervals until melted. Set aside to cool slightly.
- Using your stand mixer or hand mixer, begin to whip your butter (or shortening). Whip this on high for about 5 minutes or until the butter turns a soft, light yellow color. What you are doing is airating the butter, which will give a better frosting.
- Now take your cooled chocolate and pour it into your butter. Let it combine before adding the cocoa powder, vanilla (or coffee), salt, and 2 cups of your powdered sugar. Slowly at first, mix this together. Then add the second half of your sugar and again whip on high for 5 minutes. You are not only combining flavors you are creating the lightness in the frosting. Don't skip this step! If your frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached.
- Frost right away. Can be stored in an air-tight container in the fridge until ready to frost. Just let it rest on the countertop for 10 minutes before frosting your cake if you have chilled the frosting.