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This Chocolate Fudge Frosting is one of the best and easiest chocolate frosting recipes EVER. This chocolate buttercream recipe uses melted chocolate to get a rich chocolate flavor and has the most light and airy frosting consistency. It’s a recipe you’ll use time and time again.
A frosting so good that it deserves its own post? You better believe it!
As you can imagine, I spend a LOT of time making buttercream frosting. I have my go-to frosting recipes, but I am always looking for new recipes and ways to change things up a bit.
The first time I made this Chocolate Fudge Frosting was for my Moist Yellow Cake recipe. I needed a chocolate frosting and I wanted something different than my Best Chocolate Frosting.
I hope that’s not confusing for you, because my best chocolate frosting is different from this chocolate fudge frosting, and I am equally loving both.
The difference between these two chocolate frosting recipes is that this Chocolate Fudge Frosting used melted chocolate in combination with cocoa powder to get a rich dark chocolate flavor with the airiest whipped texture.
You can get away with not adding the cocoa powder, but I think it helps to intensify the chocolate flavor.
When it comes to the chocolate, you want to be sure to use a high-quality chocolate like Ghirardelli or Guittard. I prefer dark chocolate, but milk chocolate works as well, if that’s what you’re into.
I also recommend using a chocolate bar instead of chocolate chips because the chocolate chips will have an oilier consistency when melted.
Just be sure you allow enough time for the chocolate to cool before adding it to your frosting, maybe about 10 minutes or so, it shouldn’t be too hot to the touch.
The other big difference between my frosting recipes and most other recipes is that I start with COLD butter. I know this might sound like a strange concept to you, but it actually helps to produce a stiffer texture when the frosting is finished.
Since I start with cold butter, I spend more time mixing and whipping the butter to get a silkier consistency prior to adding the powdered sugar. It makes for the most light and airy frosting that is perfect for piping and decorating cupcakes or cakes. For more question about why I use cold butter, be sure to check out my post about how to make buttercream frosting.
I’ve provided two versions of this chocolate frosting recipe: one that will frost 12-14 cupcakes and one that will frost a 9×13-inch cake.
I hope you’ll find an excuse to make this chocolate fudge frosting. I’ve got plenty of cupcakes and cake recipes for you to start with.
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Chocolate Fudge Frosting
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 1/2 cups
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This Chocolate Fudge Frosting is one of the best and easiest chocolate frosting recipes EVER. This chocolate buttercream recipe uses melted chocolate to get a rich chocolate flavor and has the most light and airy frosting consistency.
Ingredients
Recipe to frost 12 cupcakes
- 4 ounces dark chocolate, melted
- ¾ cups (1 ½ sticks) unsalted butter
- 2 ¼ cups powdered sugar
- 2 tablespoons cocoa powder
- 2 teaspoons vanilla extract
- 1 teaspoon heavy whipping cream (or milk)
Recipe for a 9×13″ cake
- 6 ounces dark chocolate, melted
- 1 cup (2 sticks) unsalted butter
- 3 cups powdered sugar
- 1/4 cup cocoa powder
- 2 teaspoons vanilla extract
- 1 tablespoon heavy whipping cream (or milk)
Instructions
- In a microwave-safe bowl, melt the chocolate in the microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
- Cut the butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color. Next, beat the cocoa powder into the butter until well mixed. Scrape down the sides of the bowl.
- Alternate adding 1 cup of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
- Next, pour in the melted chocolate and beat on slow speed until incorporated. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting.
- Category: Frosting
- Method: No-Bake
- Cuisine: American
Keywords: Chocolate Frosting, Chocolate Buttercream, Easy Chocolate Frosting, Best Chocolate Frosting
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I love this recipe this is the only Chocolate frosting I use now!!
★★★★★
Amazing!! Thank you so much Cindy!!
I made this to frost my chocolate cake and it turned out to be amazing! It does become solid when refrigerated, but once it comes to room temperature it’s super fluffy and Fudgy!
Thanks for sharing Trishna!
I LOVE this icing – I’m about to make it for the second time and I’m certain I’ll come back to it again and again! I love the combination of the rich flavor (NEVER too chocolatey in my book!) and lovely light texture. Last time I used it to top some chocolate-cherry brownies and it was divine…today I’m making a peanut butter pretzel cake for Father’s Day and this will give a perfect fudge accent in between two of my layers. 😋
★★★★★
That cake sounds amazing!! Thanks for sharing- I’m so glad you like it!
This frosting was too chocolaty and lacked something. I made as written using a fork and whisk to beat. My preference recipe is-Combine 4&3/4 c confec. sugar, 1/2 c dry cocoa, & 1/4 tsp salt. Add 1/3 c boiling water and 1/3 c butter-softened. Blend. Add 1 tsp vanilla.. Frosts 2- 8 inch layers.
★★★
After reading other chocolate fudge frosting recipes, this is the one I want to try. However, my electric mixer is just the handheld kind, with 2 standard blades, no paddle thingies. Will it still do the job?
Hi Deja- yes it will, but since you’re working with a hand mixer, I do recommend starting off with a little bit of a softer butter. I would microwave for 10-15 seconds. Also take extra time to beat the butter in the beginning before adding any additional ingredients, it should be soft, fluffy and very spreadable.
How do I adapt this recipe for a 9” layer cake?
Hi Eileen- how many layers are you looking to do?
For a 2 layer cake, I’d 2x the recipe for the 9×13 inch cake and for a 3 layer cake I’d probably 2.5x or 3x it if you like a lot of frosting between layers and plenty for decorating. You may have leftovers.
Hi! Does the frosting need to be refrigerated or can it be left out at room temperature like normal buttercream once it’s been put on a cake?
You should be okay to store this in an airtight container as long as you do not live in a hot or humid environment.
I think I found my new favorite chocolate frosting!😍 Thank you!
This is awesome Laura! thank you!
Delicious! Thank you! Perfect for the sides of my German chocolate cake and it holds its form well when piped.
★★★★★
Great! Thanks for sharing!
If I use this frosting on cookies will it become firm enough to stack the cookies?
It’s can be a fairy thick frosting and will have some “crusting”. You could probably stack them 2 high without too much damage. You’ll be able to control the consistency of the frosting to some degree, adding more heavy cream for a lighter, fluffier frosting or more powdered sugar for a stiffer frosting.