Creamy Chocolate Frosting – Cookies and Cups

Creamy Chocolate Frosting is a staple frosting recipe that you need to have in you back pocket. Buttery, chocolatey, and it pipes a beautiful swirl This is a fantastic recipe!

Here we are…the second week of my Frosting Friday series! Last week we started with a classic, and necessary Perfect Vanilla Buttercream recipe. So, it only made sense to follow that up with the creamiest chocolate frosting recipe you will ever have.

The creamiest chocolate frosting you will ever have!

I feel like this series had to start with the most basic of frostings (vanilla and chocolate), obviously because these are the two that you will use most often, AND because they are both recipes that we will build on in later weeks!

I use this recipe ALL the time. It’s actually the chocolate frosting recipe that you will find in my book as well!

Creamy Chocolate Frosting

You can use this on my favorite chocolate cupcakes

Really Yummy Chocolate Cupcakes

(I actually used Hershey’s Special Dark Cocoa Powder in the recipe for those cupcakes, which is why the frosting is darker…but it was SO good! Use whatever cocoa powder you like best!)

On My Insane Peanut Butter Cup Cake

Insane Peanut Butter Cup Cake! A fudgy chocolate cake with creamy peanut butter filling and a rich chocolate frosting. Topped with tons of peanut butter cups and melted chocolate!

And on this Bacon Pecan Crumble Chocolate Cake, just to name a few.

Bacon PEcan Crumble Chocolate Cake

It’s my go-to recipe and it has never let me down.

If you make any of the frostings included in my Frosting Friday series, I would love to see! Post them on social media, using the hashtag #FrostingFriday

Creamy Chocolate Frosting

This creamy chocolate frosting makes enough to frost and fill a 9″ layer cake or pipe swirls onto 24 cupcakes


Recipe type: Frosting

Cuisine: Dessert

Serves: 3½ cups


  • 1 cup salted butter, room temperature
  • 1 cup unsweetened cocoa powder
  • 8 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅔ cup very hot water


  1. In the bowl of your stand mixer fitted with the paddle attachment, combine the butter, cocoa powder, powdered sugar, vanilla, and warm water and mix on low speed, until the mixture just comes together.
  2. Slowly increase the speed to medium and beat the frosting for 2 minutes, scraping the sides of the bowl as necessary.
  3. Let the frosting cool for 15 minutes before using.
  4. You can spread this frosting or pipe it into swirls!


Store airtight at room temperature for up to 3 days, or store airtight in the refrigerator for up to 7 days, OR store airtight in the freezer for up to a month.


Source link

Never Miss A Recipe

Subscribe to our mailing list and get the freshest recipes!

Thank you for subscribing.

Something went wrong.