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Double Chocolate Buttercream Frosting

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Rich + creamy double chocolate buttercream frosting that is perfect for cakes, cake pops, and cupcakes! Unreal flavor and so easy to make! Vegan friendly. 

Free from: wheat, gluten, dairy, casein, eggs, soy, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more

a close up of double chocolate buttercream frosting on top of a chocolate cake slice that is on a white plate

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. 


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. To make a more semi-sweet chocolate, use a standard cocoa powder. To make it dark chocolate, I love using Double Dutch Dark Cocoa Powder.

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! If making with either semi-sweet or with dark cocoa powder, you can use any kind of chocolate bar. I tend to use German sweet baking chocolate because I love the sweetness it brings.

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. 

extreme closeup of double chocolate buttercream frosting


Making this frosting couldn’t be easier!

First, melt the chocolate bar over the stove top or in the microwave. You want to let the chocolate be *almost* melted. Then remove it from the heat and stir. The residual heat from the chocolate will finish melting the chocolate and you won’t be at risk of burning it! Set it aside to cool for a few minutes.

Now, using your hand mixer or your stand mixer, begin to whip your butter and/or shortening on medium high speed. Let this go on high speed for about 5 minutes. You want the butter to become almost white in color. This is what makes the frosting so creamy so don’t skip this step!

Next, with the mixer turned off, pour the cooled chocolate into the butter. Give it a quick stir before adding the sugar, cocoa powder, vanilla, and salt. You can add the sugar in two batches if you prefer.

Mix all the ingredients on medium-high speed for about 3-4 more minutes, or until everything is incorporated and fluffy!

Transfer frosting to a piping bag and decorate cupcakes. Or, using an off-set spatula, frost the tops of cakes. It’s up to you!


This frosting can be kept in an airtight container in the fridge for up to 5 days. Let it warm up on the kitchen countertop for about 15 minutes before frosting from being chilled.

After frosting, you will want to keep any cakes or cupcakes in the fridge as this frosting uses butter.

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.

If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

close up of a swirl of chocolate frosting on a chocolate cupcake in front of a black background so it looks like the frosting is in the spotlight

Best Chocolate Buttercream Frosting

Rich with 2 kinds of chocolate, this is the BEST chocolate buttercream frosting ever. Make it dairy free. Make it vegan. No matter how you make it, it is divine.
Prep Time: 20 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: Baked Goods
Diet: Gluten Free, Vegan
Keyword: allergy friendly, cake, dessert, easy, holiday, vegan
Allergen: Celery Free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free, Wheat Free
Yield: 24 cupcakes (4 cups)
Calories: 161kcal


  • measuring cups
  • measuring spoons
  • mixing bowl
  • hand mixer or stand mixer
  • piping bags and tips


  • 1 cup butter or butter alternative, room temperature
  • 50 grams chocolate melted
  • 1/2 cup cocoa powder
  • 4 cups powdered sugar sifted
  • 1 tsp vanilla or swap coffee
  • sprinkle salt to taste
  • splash milk dairy or plant based


  • In a microwave safe bowl, or in a double boiler on the stove, melt the 2 oz of chocolate until smooth. Set aside to allow it to cool slightly.
  • In the stand mixer with the whisk attachment, or in a large bowl with a hand mixer, whisk 1 cup of butter until light and fluffy, about 4 minutes. Give the sides of the bowl a scrape about every minute to ensure all the butter is whisked.
  • Now add the cooled chocolate along with ½ cup cocoa powder, 4 cups of powdered sugar, 2 teaspoons of vanilla extract, and a dash of salt.
  • Mix on low speed until all ingredients are incorporated. Then mix on high speed for 2 minutes. Add a tablespoon of milk as needed for the right consistency.
  • Use right away or store according to your preferences. Enjoy!


Allergy Variations
Need to make this dairy free? Make sure that you are using a good plant based butter. I like “I Can’t Believe It’s Not Butter” Sticks, Country Crock plant based butter sticks, or Earth Balance butter sticks. 
Also, make sure to use a chocolate bar that is dairy free. I love Enjoy Life for this! But any semi-sweet chocolate bar will work. You can even melt chocolate chips in a pinch! 
Need to make this corn free? Make sure that your powdered sugar is corn free. I recommend Wholesome Powdered Sugar that uses tapioca in place of cornstarch. Also be sure to use a butter (dairy or dairy free) that is free from corn oils.
How to Store
Fridge: Store in an airtight container in the fridge for up to one week. You can add an additional splash of milk to help the frosting have a smooth consistency again. When on cakes, cupcakes, etc, this frosting will last for 1 week in the fridge but may begin to dry out after 5 days. 
Freezer: Store in a freezer safe container for up to 3 months. Allow to thaw in the fridge and add a splash of milk to achieve a good frosting consistency. When on cakes, cupcakes, etc, this frosting will last in the freezer for 3 months. It may begin to lose flavor after 2 months. Allow to thaw in the fridge before serving.


Calories: 161kcal | Carbohydrates: 22g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 36mg | Fiber: 1g | Sugar: 21g | Vitamin A: 236IU | Calcium: 5mg | Iron: 0.3mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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I love when you share my recipes!

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