Easy moist chocolate cupcakes. Perfect for a picnic, party or chocolate fix." /> Easy moist chocolate cupcakes. Perfect for a picnic, party or chocolate fix." />
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Easy chocolate buttercream icing recipe

Easy chocolate buttercream icing recipe

  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Buttercream icing
  • Chocolate buttercream

Enjoy this lovely chocolate butter icing with Easy moist chocolate cupcakes. Perfect for a picnic, party or chocolate fix.

Sussex, England, UK

283 people made this

IngredientsServes: 12

  • 55g (2oz) margarine
  • 55g (2oz) icing sugar, sifted
  • 1 to 2 drops vanilla extract
  • 2 desertspoons cocoa powder

MethodPrep:10min ›Ready in:10min

  1. Put all ingredients in a bowl. Using an electrical whisk, whisk all of it up. Use to decorate or fill cakes.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (8)

Woww really delicious and chocolaty!-07 Oct 2014

Deliciously easy and yummy wolfed down in an instant! Rich and tasty-21 Sep 2014

Worked perfect as a filling for my chocolate sponge . Tasted great everyone loved it . Many thanks for sharing .-17 Nov 2014

Easy Homemade Chocolate Buttercream Frosting

It doesn&rsquot get more simple or more delicious than this easy homemade chocolate buttercream frosting recipe right here. This frosting is seriously good enough to eat right out of the bowl and so easy, it takes less than 5 minutes to make.

Homemade fluffy buttercream frosting is your new best friend.

This frosting comes out fluffy, creamy and just the right amount of sweet with a hint of salt to really make the chocolate flavor pop. Do you like butter? How about chocolate? Like your food with a hint of salt? Good. You&rsquore going to L-O-V-E this recipe!

Is homemade frosting really better than store bought?

Yup. It&rsquos true. If you&rsquove never made homemade frosting before this, you&rsquoll be converted once you taste the different and realize how easy it is to make homemade! If you have made your own frosting and it involved cooking or milk or pudding or flour or other totally necessary ingredients (in my opinion), then you might enjoy how easy this is compared to your past experiences.

Luckily, it&rsquos easier than you think.

The 3-Ingredient Version

You can really break this down to just three ingredients, or if you want to get fancy, four. The difference would be using unsalted butter or not. When you use salted butter here, you do not need to add any additional salt.

The 4-Ingredient Version

I really like how sea salt tastes paired with chocolate so, if I have it available, I&rsquoll make this chocolate frosting with unsalted butter then I&rsquoll add my own sea salt.

Both versions taste great!

Adding Milk

You don&rsquot need to add milk, but if you like a softer, lighter frosting then you can add just a very small amount of milk or cream to change the texture. Just don&rsquot go too crazy with the milk or you might end up with a melty frosting. Two tablespoons max.

Want to take your homemade chocolate buttercream frosting to the next level?

Start with homemade butter. Since butter is the main ingredient to this frosting, you can get a unique and fresh flavor by making your own butter. It&rsquos actually really easy to do! Get my recipe for 5-minute homemade butter here.

Sea salt for the win!

As I mentioned, if you&rsquore after that next level taste, without a lot of effort, sea salt really does the job. Since there are so few ingredients to this frosting recipe, I think going with unsalted butter and adding in sea salt really enhances the flavor in a simple way that it&rsquos worth the extra step. Again though, if you&rsquore short on time or don&rsquot have unsalted butter on hand&mdashno worries salted butter works just fine, just leave out the additional salt.

Helpful tools for making and frosting cupcakes:

Are you making cupcakes? There are a few special tools I&rsquod recommend the will get you professional-looking cupcakes:

    &ndash The secret to awesome looking frosting every time. &ndash Add some pizzazz or keep the look minimal just with your choice of liner. &ndash Is a cupcake even a cupcake without sprinkles? Well, of course, but themed sprinkles are just fun (and add some yummy texture). &ndash This is one of those tool I use all the time! It&rsquos so handy and you&rsquoll need it to grind up your sea salt for this recipe.

Use a cookie scoop to get the perfect amount of batter in each cup.

Fill your cupcake liners 3/4 full to get that perfectly rounded, not-overflowing height. It&rsquos so tempting to fill the cups with batter but don&rsquot do it! 3/4 is just right. Use a cookie scoop to help you measure each cup. The scooping mechanism helps prevent a lot of dripping.

Love sweets?

This easy homemade chocolate buttercream frosting was featured on Fiesta Friday!

In a large bowl, cream shortening and butter with an electric mixer.

Add cocoa and vanilla. Make sure to mix the cocoa in well to remove any lumps. Gradually add the powdered sugar, one cup at a time, beating well on medium speed. Scrape down the sides and bottom of the bowl often.

When all sugar has been mixed in, the frosting will appear dry. Add milk and beat the frosting at medium speed until light and fluffy.

  • Enough for 24 cupcakes: This amount of frosting is enough to frost 24 cupcakes.
  • Use soften butter: It’s important to use soften butter before mixing for the fluffiest results. Soften butter using a microwave in 2 to 5 second increments on the lowest power. Learn how to soften butter here. Cover bowl with a damp cloth. Keep the bowl covered with a damp cloth until ready to use. This will keep the frosting from drying out.
  • Frosting too dry: If the frosting is too dry, add one tablespoon of milk at a time until reaching a smooth and creamy consistency.
  • Frosting too wet: If the frosting is too wet, add one tablespoon of powdered sugar at a time until reaching desired consistency.
  • Chocolate Mocha Frosting: Substitute cold brewed strong coffee for milk in the chocolate buttercream recipe.
  • Dark Chocolate Frosting: Add an additional 1/4 cup of cocoa powder (or one additional 1 oz. square unsweetened melted baking chocolate ) and 1 additional tablespoon milk to the chocolate buttercream frosting recipe.
  • To store: For best results, keep the frosting bowl in the refrigerator when not in use. Refrigerated in an airtight container, this frosting can be stored for up to 2 weeks. Bring frosting back to room temperature and re-whip buttercream using a mixer before using.

Small-batch Chocolate Frosting

Hey, folks. Happy Monday, and if you are in the US, Happy Labor Day. I hope you’re enjoying your three-day weekend.

As promised, I have another small-batch frosting for you today. This time, Small-batch Chocolate Frosting. Or as some might say (me, I say it), the best frosting.

This chocolate frosting is an American buttercream, which means it’s one of the easiest frostings you can possibly make, and you almost certainly have the ingredients to make it any time the urge strikes because you just need butter, powdered sugar, cocoa powder, vanilla, and a little milk or cream.

I like to throw a little espresso powder in there to give it an even deeper chocolate flavor (the hint of coffee flavor really brings it out) but that’s a totally optional ingredient and the frosting is still impossibly good without it.

With or without espresso, it’s fantastically rich and fudgy, the type of frosting you kind of want to just eat out of the bowl before it even makes its way to your cupcakes. 😉

Since this is a small-batch frosting recipe, it makes about 3/4 cup, which will frost four big swirls on cupcakes, six smaller swirls, or up to eight cookies or cupcakes when frosted with a knife.

There is a little bit of milk in this frosting recipe but it will be fine at room temperature for a few days. Any longer and it should be refrigerated.

It can last in your refrigerator for about 1 week. But it can also be frozen up to 3 months. When ready to use, just thaw in your refrigerator and then re-whip back to its original consistency.

How to make this good and cheap:

Here are some of the strategies you can use to make this recipe more economical:

    . When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of butter and sugar is important.
  • Buying in bulk – I buy my butter in big ginormous packs at Costco. It offers the best unit price in my neighborhood. If you don’t go through butter very fast, just freeze it, packaging and all. Thaw in the fridge or on the counter when you’re ready to use it.

How I make this recipe easy:

This recipe really couldn’t be easier than it is, but having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs.

Want to make your cakes pretty?

I’m a self-taught cake decorator. I never took a class (obviously), but through trial and error have figured out how to make it work. My kids are thrilled with the themed birthday cakes I’ve made over the years.

Here are some tools and ingredients that I’ve found helpful:

If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!

Every year on Laurie’s birthday, I ask her what kind of birthday cake she wants, and every year she says yellow cake with chocolate frosting. Laurie comes from the “if it ain’t broke don’t fix it” school of birthday desserts. Our Best Chocolate Buttercream Frosting recipe comes from years of trying to make the perfect yellow cake with chocolate frosting, or as we call it … The Laurie Special.

Our Best Chocolate Buttercream Frosting starts with our Best Buttercream Frosting Recipe as the base. If you have never made that before … you will find the recipe here!

First, add the softened butter and the Vanilla and mix until thoroughly combined.

Mix the butter and the vanilla until they are combined.

Combine the Powdered Sugar and the Cocoa Powder in a separate bowl and stir until it is completely combined.

Add the powdered sugar one cup at a time and mix until creamy.

Now add the milk 1 tablespoon at a time until you have the correct consistency.

How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Chocolate Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.

You are now ready to add your The Best Chocolate Buttercream Frosting to your favorite baked goods!

Pin this delicious The Best Chocolate Buttercream Frosting for later.

That’s all there is to it … you now have a batch of the Best Chocolate Buttercream Frosting you have ever tasted! Smooth, creamy and delicious! Our Best Chocolate Buttercream Frosting is great on cakes, cupcakes, brownies … anything you can think of that would taste better with Chocolate Frosting on it. Enjoy!

Easy Chocolate Buttercream Frosting Recipe

What is better than simple classic homemade chocolate frosting? Have you ever curled up on the couch after a hard day of work and grabbed a can of frosting and a spoon and found yourself finishing it off before you know it….then regretting it? Well trust me, I had no regrets with this one. It has a beautiful texture and the way the frosting hits your palate is just perfect and silky. I’ll take that spoonful please.

I love buttercream. You’ll see many different recipes across our blog about how to make different varieties. But just like ice cream, chocolate is my absolute favorite. What’s even better is that this recipe is literally only 5 ingredients!

Trust me when I say that you will love this recipe. My 6 year old knows what I’m making before I even start mixing we make it so often. It’s fool-proof and really hits the spot, any time of year.

We hope you enjoy it as much as we do, let us know if you change it up!

Favorite Chocolate Buttercream

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2.5 cups
  • Category: Frosting
  • Method: Baking
  • Cuisine: American


This is my favorite chocolate buttercream recipe. It’s incredibly rich, creamy, silky, smooth, and easy to work with for decorating cakes and cupcakes!


  • 1 cup ( 230g ) unsalted butter, softened to room temperature
  • 3 and 1/2 cups ( 420g ) confectioners’ sugar
  • 1/2 cup ( 41g ) unsweetened natural or dutch-process cocoa powder
  • 3 Tablespoons (45ml) heavy cream or milk
  • 1/8 teaspoon salt
  • 2 teaspoons pure vanilla extract


  1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.
  2. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.


  1. Quantity: This recipe is enough to frost 12-16 cupcakes or a thin layer on a 9吉 inch quarter sheet cake. Follow these ratios for a 2 layer cake and these ratios for a 3 or 4 layer cake.

Related Recipes

First, you'll whip your butter in a large mixing bowl. Then, you'll add your confectioner's sugar and cocoa powder.

Starting slowly, mix the dry ingredients into the butter. It may look dry, but it will eventually come together. Whip until light and fluffy, about 2 to 3 minutes.

Next, add the vanilla extract and heavy cream. Whip for another 1 or 2 minutes, until your frosting is light and fluffy. The color of your frosting will lighten slightly as it is whipped.

Now you can spread your frosting with a knife onto cupcakes or a prepared cake. Or, spoon into a piping bag and pipe onto cupcakes.

Chocolate Buttercream Frosting

This easy chocolate buttercream frosting is smooth, fluffy and perfect for cupcakes, cakes and more!


  • 1 cup (2 sticks) unsalted butter, softened
  • 1/3 cup unsweetened cocoa powder, sifted
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 5 cups powdered sugar
  • 4-7 tablespoons evaporated milk (or whole milk)


  1. Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in a large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping the sides of the bowl as needed.
  2. Slowly beat in milk, a tablespoon or two at at a time, until frosting reaches desired consistency. Frosting should be light and fluffy and easily spreadable.
  3. Use frosting as desired!


If you use evpaorated milk, you can store this buttercream at room tempearture for 3 days. If you use whole milk, refridgerate any leftover buttercream.