If you are looking for a great CHOCOLATE FROSTING RECIPE, you can’t go wrong with this homemade chocolate frosting. This is my go to recipe for my chocolate cupcakes, but it’s also perfect for vanilla cupcakes, yellow cupcakes or your favorite cake recipe. If you need a recipe for chocolate frosting, I’ve got you, and your cupcakes, covered!
Recipe For Chocolate Frosting
This recipe works great as a chocolate frosting for piping, or simply for spreading onto your favorite cakes and cupcakes. You can also just spread it on a spoon and enjoy, I certainly am not one to judge when it comes to such a (delicious) activity. This is one of those recipes that I love because it’s simple and it uses ingredients that I almost always have on hand.
When I make this chocolate frosting, I often use the Hershey’s Special Dark Cocoa Powder, which I’m a huge fan of. It can be hard to find, but if you are lucky you’ll have one grocery store nearby that stocks it regularly. I also use the regular Hershey’s Cocoa Powder with this, but I’ve also used some wonderful Dutch process cocoas as well. Basically whatever cocoa powder you have, it will work in this chocolate frosting recipe. I love a nice, flexible recipe like this.
Making Chocolate Frosting
One thing I do always do with my cocoa powder when making frosting is I sift it. While I really don’t sift that often with powdered sugar or flour, with cocoa powder I always sift. I have a small fine mesh stainless steel strainer that I use, and it really only takes a few extra seconds. I find that cocoa tends to clump, and sometimes it does not want to let go of those clumps. A little sifting and the problem is solved.
This recipe makes enough for a thin layer of chocolate frosting on 24 cupcakes. If you want the over-the-top sky high frosting on your cupcakes, go ahead and double this recipe. You’ll have plenty, and even enough to sneak a spoonful or two if that’s your thing. Trust me, with this frosting recipe, it should be everyone’s thing!
Chocolate Frosting Recipe
Chocolate Frosting Recipe
- 1/2 cups butter melted
- 2/3 cups unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon pure vanilla extract
- Once butter is melted, stir in cocoa and mix until butter and cocoa have combined.
- Next, using an electric mixer, alternately add powdered sugar and cream, beating until light and fluffy. Add in vanilla and mix well.
- Add an extra teaspoon of cream if a thinner consistency is desired. If frosting seems too thin, add additional powdered sugar, one tablespoon at a time until desired consistency is reached.
- Spread or pipe onto cakes or cupcakes as desired.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
I love to use this recipe with my Chocolate Cupcakes, my Chocolate Cake Mix Cupcakes, my Salted Chocolate Fudge Cupcakes and my Dark Chocolate Cake recipe. It’s perfect for the Best Yellow Cupcake recipe over at She Wears Many Hats and it’s delicious on A Family Feast’s Mocha Cupcakes.