I made a Dark Chocolate Buttercream Frosting so silky and deeply chocolatey you’ll seriously want to eat the whole bowl.

Jump to Recipe

I am obsessed with this Dark Chocolate Buttercream Frosting because it tastes like the grown-up parts of every dessert I love. I crave that bitter-sweet dark chocolate that sits heavy and glossy on top, and the way the unsalted butter makes it silky without tasting lardy.

But it is more than texture, it’s mood in spreadable form, bold and not trying to be cute. I smear it on cupcakes and feel smug.

Dark Chocolate Frosting Recipe? Yes please.

Rich, slightly bitter, and somehow addictive. I want a spoon, not a knife.

Serious chocolate. No apologies, I will hoard it daily.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: creamy backbone, gives structure and that rich, spreadable mouthfeel.
Dark chocolate: intense cocoa hit, bittersweet depth that keeps it grown up and moody.
Powdered sugar: sweetens and firms it up, tailor the sweetness to your taste.
Heavy cream or milk: loosens things up, makes it silky and easy to pipe.
Vanilla extract: bright little whisper of warmth, ties the chocolate together.
Sea salt: cuts the sweetness, makes the chocolate actually sing.
Seriously.
Dutch cocoa powder: basically adds darker chocolate punch and smoother color.
Espresso powder: boosts chocolate notes without tasting like coffee, subtle but powerful.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened but not melty

8 oz (225 g) dark chocolate, 60 to 70 percent cocoa, finely chopped

3 to 4 cups (360 to 480 g) powdered sugar, sifted, add to taste

2 to 4 tablespoons heavy cream or milk, more if you want it looser

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt, adjust to taste

1 tablespoon Dutch process cocoa powder, optional for extra depth

1 to 2 teaspoons espresso powder, optional to boost chocolate flavor

How to Make this

Print Recipe (No Advertisments)

1. Chop the dark chocolate finely and melt it gently either in a heatproof bowl over barely simmering water or in short bursts in the microwave, stirring every 15 seconds until smooth; set aside to cool until just warm, not hot.

2. In a large bowl beat the softened butter with a hand or stand mixer on medium speed until pale and fluffy, about 2 to 3 minutes; don’t let the butter get greasy or melt.

3. Scrape the bowl, then add 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, and 1 to 2 teaspoons espresso powder if using; beat to combine.

4. With the mixer on low speed add the cooled but still pourable chocolate to the butter in a slow stream so you keep the texture smooth and not separated.

5. Sift in 3 cups powdered sugar and the optional tablespoon Dutch process cocoa powder, then mix on low until mostly incorporated so you avoid a cloud of sugar.

6. Add 2 tablespoons heavy cream or milk and turn the mixer to medium; if frosting seems too thick add up to 2 more tablespoons cream a little at a time until you reach a spreadable consistency.

7. Taste and adjust sweetness or flavor: add the extra cup powdered sugar if you want it sweeter or firmer, add a pinch more salt to boost chocolate depth, or a touch more espresso powder if you want it bolder.

8. Once the frosting is smooth, scrape the bowl and beat on medium-high for 20 to 30 seconds to make it extra fluffy and remove any small lumps.

9. If not using right away chill briefly to firm it up, but let it come back to room temperature and give it a quick whip before spreading or piping so it’s silky and easy to work with.

Equipment Needed

1. Heatproof bowl for melting chocolate (or a microwave safe bowl)
2. Small saucepan to make a water bath for melting chocolate
3. Stand or hand mixer with a paddle attachment
4. Rubber spatula for scraping the bowl
5. Fine mesh sieve or sifter for the powdered sugar
6. Measuring cups and spoons
7. Kitchen scale if you like precise measurements
8. Offset spatula or butter knife for spreading the frosting

These should get you through the whole recipe without fuss.

FAQ

Q: Can I use milk chocolate or semi sweet instead of 60 to 70% dark chocolate? A: Yes you can, but the flavor and sweetness will change. Milk chocolate makes it much sweeter and softer, semi sweet will be sweeter and less intense. If you use a sweeter chocolate cut back a little on the powdered sugar and taste as you go.

Q: My butter was a little melty, will the frosting still work? A: Maybe. If the butter is too warm the frosting will be greasy and loose. Chill the butter briefly until it’s cool but still soft, then whip it. If it already got melty, cool the bowl in the fridge for 10 to 15 minutes then rewhip with the chocolate.

Q: How do I get a shiny smooth texture and no lumps from the chocolate? A: Finely chop the chocolate and melt it gently over low heat or in short bursts in the microwave stirring between each burst. Let the melted chocolate cool until just warm before adding to the butter so it doesn’t melt the butter. Sift powdered sugar to avoid grainy bits.

Q: It’s too thick or too thin, how do I fix the consistency? A: If it’s too thick add 1 teaspoon at a time of heavy cream or milk until you reach the texture you want. If it’s too thin chill it for 15 to 20 minutes to firm up, or add a little more sifted powdered sugar for body.

Q: Can I make this ahead and store it? A: Yes. Store in an airtight container in the fridge up to 5 days. Bring to room temperature then rewhip with a mixer before using. For longer storage freeze up to 2 months, thaw overnight in the fridge, then bring to room temp and rewhip.

Q: What do the optional cocoa and espresso powders do, and how much should I use? A: The Dutch process cocoa adds extra chocolate depth without extra sweetness, 1 tablespoon is enough. Espresso powder intensifies chocolate notes without making it taste like coffee, use 1 to 2 teaspoons. Dissolve the espresso in a little warm cream first so it blends smooth.

Best Dark Chocolate Buttercream Frosting Recipe Substitutions and Variations

Unsalted butter: use 1 cup (226 g) softened coconut oil for a dairy free version, or 1 cup (226 g) vegan stick margarine if you want the same texture but no dairy. coconut oil will add a slight coconut note and can be a bit softer at room temp.
Dark chocolate (60 to 70%): swap with 8 oz (225 g) semisweet chocolate for a sweeter, less bitter frosting, or use 3/4 cup unsweetened cocoa powder plus 6 to 8 tablespoons melted butter or oil to make a ganache-like mix. if using cocoa, taste and add more sugar as needed.
Powdered sugar: replace with sifted superfine granulated sugar if you need to avoid cornstarch, but use about 3 to 4 tablespoons less and pulse in a food processor first to get it fine. brown sugar will work in a pinch but will make the frosting softer and add a caramel note.
Heavy cream or milk: use equal parts evaporated milk for a richer body, or plain yogurt/sour cream (use less, start with 1 tablespoon) to add tang and thicker texture. plant milks like oat or almond are fine too, but may thin the frosting more.

Pro Tips

1. Chill the bowl and beaters for a few minutes before creaming the butter if your kitchen is warm — it keeps the butter from getting greasy and helps the frosting whip up light.
2. When adding the melted chocolate pour it in very slowly while the mixer runs low; if it starts to look curdled stop adding and beat a bit longer, then continue. A little patience here saves a split mess.
3. Use room temperature cream, not cold, when adjusting consistency; cold cream can firm things up too fast and make the frosting lumpy. If it does get too stiff warm the bowl between your hands for 10-20 seconds and rewhip.
4. If you want brighter chocolate flavor, dissolve the espresso powder in a teaspoon of hot water before adding, and always taste after each tweak so you dont overshoot the sweetness or salt.

Best Dark Chocolate Buttercream Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Dark Chocolate Buttercream Frosting so silky and deeply chocolatey you’ll seriously want to eat the whole bowl.

Servings

servings

Calories

397

kcal

Equipment: 1. Heatproof bowl for melting chocolate (or a microwave safe bowl)
2. Small saucepan to make a water bath for melting chocolate
3. Stand or hand mixer with a paddle attachment
4. Rubber spatula for scraping the bowl
5. Fine mesh sieve or sifter for the powdered sugar
6. Measuring cups and spoons
7. Kitchen scale if you like precise measurements
8. Offset spatula or butter knife for spreading the frosting

These should get you through the whole recipe without fuss.

Ingredients

1 cup (226 g) unsalted butter, softened but not melty
8 oz (225 g) dark chocolate, 60 to 70 percent cocoa, finely chopped
3 to 4 cups (360 to 480 g) powdered sugar, sifted, add to taste
2 to 4 tablespoons heavy cream or milk, more if you want it looser
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt, adjust to taste
1 tablespoon Dutch process cocoa powder, optional for extra depth
1 to 2 teaspoons espresso powder, optional to boost chocolate flavor

Directions

Chop the dark chocolate finely and melt it gently either in a heatproof bowl over barely simmering water or in short bursts in the microwave, stirring every 15 seconds until smooth; set aside to cool until just warm, not hot.
In a large bowl beat the softened butter with a hand or stand mixer on medium speed until pale and fluffy, about 2 to 3 minutes; don't let the butter get greasy or melt.
Scrape the bowl, then add 1 teaspoon vanilla extract, 1/4 teaspoon fine sea salt, and 1 to 2 teaspoons espresso powder if using; beat to combine.
With the mixer on low speed add the cooled but still pourable chocolate to the butter in a slow stream so you keep the texture smooth and not separated.
Sift in 3 cups powdered sugar and the optional tablespoon Dutch process cocoa powder, then mix on low until mostly incorporated so you avoid a cloud of sugar.
Add 2 tablespoons heavy cream or milk and turn the mixer to medium; if frosting seems too thick add up to 2 more tablespoons cream a little at a time until you reach a spreadable consistency.
Taste and adjust sweetness or flavor: add the extra cup powdered sugar if you want it sweeter or firmer, add a pinch more salt to boost chocolate depth, or a touch more espresso powder if you want it bolder.
Once the frosting is smooth, scrape the bowl and beat on medium-high for 20 to 30 seconds to make it extra fluffy and remove any small lumps.
If not using right away chill briefly to firm it up, but let it come back to room temperature and give it a quick whip before spreading or piping so it’s silky and easy to work with.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.