A close up of a chocolate cupcake decorated with chocolate frosting

Easy Chocolate Buttercream Frosting

  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4 1/2 Cups enough for 24 cupcakes


This is the best Chocolate frosting recipe! It’s a homemade chocolate buttercream frosting made with cocoa powder. It’s the perfect consistency for piping and decorating cupcakes and cakes.


  • 1 1/2 cups (345g) unsalted butter, cold 
  • 1 cup (80g) cocoa powder, sifted
  • 5 cups (650g) powdered sugar
  • 1 tablespoon (15ml) pure vanilla extract
  • 1/4 cup (59ml) heavy whipping cream (or milk)


  1. Cut butter into pieces, 1 tablespoon size. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter looks light in color and has more volume.
  2. Sift the cocoa powder into mixing bowl. Turn the mixer on slow speed and beat until cocoa power is incorporated. 
  3. Add 2 cups powdered sugar and the vanilla extract and mix on low speed until incorporated. Beat for an additional 2 minutes. 
  4. Continue adding the  additional powdered sugar, 2 cup at a time and alternating with the heavy whipping cream and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2 minutes before adding more powdered sugar.
  5. After all the powdered sugar has been added, increase speed to medium-high and beat for another 2 minutes to whip additional air into the frosting.


  • How much frosting does this recipe make? As is, this recipe makes enough for 24 cupcakes or for a 9×13-inch cake. 
  • Storing frosting: Store in an airtight container on the counter for 48 hours or in the refrigerator for up to 7 days. If refrigerating, allow the frosting to come to room temperature, then rewhip in the mixer for a couple of minutes prior to using it. 
  • Do I have to sift the powdered sugar? If the powdered sugar is really clumpy to start, then I recommend sifting the powdered sugar. Or if you find that your frosting is typically grainy, then yes I would.  Since I spend so much time actually beating the frosting, I rarely sift my powdered sugar. 
Nutrition Information:
  • Category: Frosting
  • Method: Mixer
  • Cuisine: American

Keywords: chocolate icing, cupcake frosting, cake frosting