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
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.
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.
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!
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.
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- 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
- ½ cup cocoa powder
- 4 cups powdered sugar, sifted
- 1 teaspoon 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.