Chocolate Buttercream Frosting

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Chocolate Buttercream Frosting

Yield: 3 cups (for 36 cupcakes lightly spreaded, or 18 generous amount of piping)

Prep Time:15 min

Cook Time:2 min


1/2 cup salted butter, softened
One 3-ounce package cream cheese, softened
One 16-ounce package powdered sugar
1/4 cup milk
1 teaspoon vanilla extract
1 cup dark chocolate chips


1. In a large bowl, use an electric mixer to beat the butter and cream cheese at medium speed until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.

2. Microwave the chocolate chips in a microwave-safe bowl at MEDIUM 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to mixture; beat until blended and smooth. If the frosting is too soft for piping, cover and refrigerate for a few minutes until it firms up a little bit. Otherwise, spread frosting on top of cupcakes and decorate as desired.


*If you are preparing this recipe as gluten-free, just be sure to use a brand of chocolate that is known to be GF.

Source: (barely adapted from Southern Living)

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  • Genia wrote:

    Hi, made your cupcakes for a wedding last weekend and everyone loved them. I had extra frosting and need to make a birthday cake this weekend. I have it in the refrigerator, do you think it will be ok? Assume I just need to bring to room temp and re-mix? Thanks!

    • Lori Lange wrote:

      It should be!

  • Christina wrote:

    Can I add nutella to the mix to get a chocolate hazelnut flavour?
    Would I use half melted chocolate and half nutella in order to maintain the consistency of the frosting?

    • Lori Lange wrote:

      I haven’t tried it, so I’m afraid I can’t recommend anything specific!

  • Stephanie wrote:

    i am doing a two tier wedding cake , but I have white buttercream how do I make it to look ivory buttercream,  please let me know…thks

    • Lori Lange wrote:

      I’m not sure– maybe google your question? I’m not super skilled at that sort of thing!

  • Megan wrote:

    This was the third chocolate buttercream recipe I tried today. Third time is a charm, it’s wonderful! I used semi-sweet chocolate because it’s what I had on hand. Thank you so much for the recipe, this will definitely be my go to chocolate buttercream!

    • Lori Lange wrote:

      So glad to hear you like it so much!

  • MIchelle wrote:

    Hi there,
    Can I use this frosting under my fondant on a cake?

    • Lori Lange wrote:

      I’m not at all familiar with how to use fondant, so I’m afraid I’m not any help!

  • Staci wrote:

    LOVED this frosting! I used milk chocolate chips instead of dark chocolate and it literally tasted like a Wendy’s frosty! My coworkers loved it! Thanks for such a wonderful recipe!

  • Jenetta wrote:

    Used this recipe with a few alterations (because I got the wrong butter and chocolate)for my mothers wedding reception cupcakes and the icing was wonderful!!