Go Back
+ servings
Chocolate Buttercream Frosting Recipe made with melted chocolate in a brown bowl.
Print

Chocolate Buttercream Frosting (with melted chocolate)

A smooth, rich, and creamy chocolate buttercream frosting made with melted chocolate. Using melted chocolate rather than cocoa powder brings in a richer chocolate flavor and creates a light and fluffy frosting, perfect for frosting cakes, cupcakes, and cookies.
Course Dessert
Cuisine American
Prep Time 2 minutes
Mixing Time 5 minutes
Total Time 7 minutes
Servings 1 serving
Calories 3752kcal

Ingredients

  • 1 1/2 cups unsalted butter not fully at room temp, butter should be chilled but slightly soft.
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 6 oz semi sweet chocolate or bittersweet chocolate, finely chopped
  • 1 tablespoon heavy cream if needed

Instructions

  • Melt the chocolate in a microwave safe bowl at half power, stirring every 30 seconds until smooth. Set aside to cool for 5 minutes. (You don't want to add hot melted chocolate to the butter because it'll melt it and/or make it VERY soft).
  • In the bowl of a stand mixer fitted with the paddle attachment, whip the butter on medium high speed for 2-3 minutes. Reduce speed to medium and slowly add the powdered sugar. Once the powdered sugar is mixed in, add the vanilla. Beat for 30 seconds. 
  • Pour in the melted chocolate and beat on medium high speed for 2 minutes or until light and fluffy, making sure to scrape down the sides of the bowl so that everything is evenly incorporated. Add the heavy cream (if needed) and beat for another minute.

Notes

This is the same recipe I use to frost my Moist Chocolate Cake recipe. Will have enough to frost a 3 tier, 8 inch cake. Or about 18-24 cupcakes, depending on how high you pile on the frosting. 
To store frosting in the fridge: keep in an airtight container. Will last for 1 week in the fridge. Before frosting cake or cupcakes, remove the frosting from the fridge and bring to room temperature.
To store in the freezer: Keep in an airtight container for 2 months. Remove from the freezer a day prior to using it. Let it thaw overnight in the fridge and then remove it from the fridge to bring to room temperature. Before frosting your cake or cupcakes, I suggest rewhipping the frosting so that it’s light and fluffy. You might need to add a few tablespoons of powdered sugar to the defrosted frosting.
Sift the powdered sugar before using for a lighter texture.

Nutrition

Calories: 3752kcal | Carbohydrates: 514g | Protein: 14g | Fat: 203g | Saturated Fat: 128g | Cholesterol: 529mg | Sodium: 59mg | Potassium: 928mg | Fiber: 19g | Sugar: 472g | Vitamin A: 6115IU | Calcium: 147mg | Iron: 8.2mg