This chocolate buttercream goes great on top of Peanut Butter Cupcakes, Vanilla Cupcakes, and especially our Chocolate Cupcakes!
Chocolate Frosting to Love!
You want to know the major difference between bakery-style cakes/cupcakes and subpar homemade treats? THE FROSTING! Making a homemade chocolate buttercream frosting recipe makes all the difference in your baked goods and our recipe is so yummy! Plus, whipping up a batch of buttercream is way easier than you think! Why we love it:
Quick + easy. This tasty recipe is ready in only 10 minutes! Simple ingredients. Nothing fancy, most likely the supplies are in your pantry! Delectable. This recipe makes the fluffiest, creamiest frosting with just the right amount of cocoa flavor. A must. It’s the perfect compliment for cakes, cupcakes, bars, cookies, and any other thing you want to smother!
The Ingredients
unsalted butter – make sure it’s softened! You can use salted butter, but omit the added pinch of salt. unsweetened cocoa powder – either regular or dutch processed baking cocoa works great. Be sure it is good quality because the better the quality, the better the chocolate flavor will be. powdered sugar – the extra step of sifting the confectioners’ sugar and cocoa powder together ensures you aren’t left with any hidden clumps. milk – use whole milk or half and half for the creamiest frosting. vanilla – I prefer pure vanilla! pinch of salt – Control exactly how much saltiness your frosting has with this pinch of salt.
How to Make Chocolate Frosting
Storing Info
STORE. This homemade chocolate frosting can be kept in an airtight container in the fridge for 2-3 days. Bring it to room temperature and remix before frosting your dessert. FREEZE. Store chocolate buttercream frosting recipe in an airtight freezer-safe container for 2-3 months. Thaw in the fridge and then bring to room temperature. Mix well before using.
Choose your tip. The larger the tip the thicker the piping will be. I use Ateco 808 for smooth piping and Ateco 844 tip for star piping. Fill the bag. Place the tip of choice at the bottom of a piping bag, place the bag in a tall cup, and fold over the edges. Using a spatula, fill the bag with frosting leaving enough space to twist the top of the bag closed. If you don’t have a piping bag, trim the corner off of a Gallon Ziploc bag. It will have a smooth edge like the Ateco 808. Frost. Make one dollop of frosting in the center of the cupcake as a guide. Frost around the center dollop. Once you have gone a full rotation lift up to the second layer, moving inward slightly, and continue squeezing out the frosting. Repeat layers until you’re happy with the height and look. Use even, steady pressure the entire time as you push out the frosting.
Recipe Video Recipe Video
