I realized this morning, after finishing all 101 cupcakes for tonight’s wedding (YES, I did it!), that I have been holding something back from you all for a very long time now. I can’t even believe it.
I’ve already shared my favorite vanilla buttercream frosting with you all.
I’ve shared almond buttercream frosting with you, too.
Heck, I’ve shared a lot of different frostings with you.
So how could I have ever forgotten to share my favorite chocolate buttercream frosting recipe with you?
This is really one of my favorites. You might be tempted to use chocolate that is sweetened, but don’t do it. The unsweetened chocolate is all you need, because the rest of the ingredients will take care of the sweetness factor (and coming from someone with a gigantic sweet tooth, you can take my word!).
One of the keys to getting this frosting super fluffy is to continue mixing it. Even when it looks like it’s thoroughly combined, let it keep mixing for a few more minutes on medium speed. You’ll end up with a light, fluffy, amazingly delicious chocolate frosting that will knock your socks off!
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Chocolate Buttercream Frosting
Prep Time: 15 minutes
Ingredients:
- 1/2 cup (1 stick) butter, softened
- 4-1/2 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 4 ounces unsweetened baking chocolate, melted and cooled
- 1/4 – 1/3 cup milk*
Directions:
Beat confectioners’ sugar and butter with electric mixer in medium bowl on low speed until blended. Stir in vanilla and melted/cooled chocolate. Gradually add in the milk to make the frosting smooth and spreadable.
*It seems like the amount of milk I need varies every time I make this frosting. I tend to add in the milk by the tablespoon until I get a light, fluffy frosting. For this past batch, I probably used closer to a 1/3 cup of milk, so just eyeball it.
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Hopefully these will turn out to be a big hit at the wedding tonight!
Question for the Afternoon:
Frosting: What’s your all-time favorite?
Amy says
Oh man, that looks DELICIOUS! I think you could probably put that on broccoli and it would still taste good…
Hope your weekend is wonderful, Courtney!! :)
chelsey @ clean eating chelsey says
Have fun at that wedding!
I’m a big fan of cream cheese frosting! Now if I could only get a vegan version to taste like the real thing…
SARAH says
Hi Courtney!
Do you keep the cupcakes refrigerated? I also make buttercream frosting with milk and don’t know whether or not they need to be refrigerated?
Cupcakes look delicious!!
Mallory @ It's Only Life says
thank you SO much for the recipe! oh gosh, choosing a favorite frosting flavor is like choosing a favorite child. um.. i’m going to have to go with vanilla buttercream!
Erica @ For the Sake of Cake says
Wow; 100 cupcakes is impressive!
My favorite frosting is cream cheese!
Amanda- The Nutritionist Reviews says
Your cupcakes always look SO perfect!
Evan Thomas says
I’ve never made chocolate buttercream because the melting and cooling chocolate process always makes me think I’ll mess up and end up with some weird ganache-like frosting. If I ever get over that fear, this is definitely the recipe I’m trying.
Katelyn@ Foodie Goes to School says
Those look AMAZING! What kind of cupcakes do you use with that frosting?!
Gina @ Running to the Kitchen says
I’m partial to cream cheese frosting. Nothing better than a thick cream cheese frosted piece of carrot cake :) Have fun at the wedding!
Lindsey says
I am not a icing fan usually.. weird I know! But if I had to choose my all time favorite, it would be a chocolate buttercream I made a few months ago!
Molly@hungryhungryrunner.com says
Your cupcakes look so amazing!!! Can’t believe you whipped up 101! Thanks for the frosting recipe. I’m a huge fan of buttercream!!!
Kathryn @ Flopoodle says
That frosting somehow manages to look stylish on those cupcakes haha! Thanks for sharing your recipe!
Khushboo says
I’m not normally a fan of homemade frosting because it doesn’t compete with the Betty Crocker kind (I’m obsessed) but this looks like it may be worth the extra effort! Enjoy the wedding :-)
Kristen @ notsodomesticated says
Yum!! Those look amazing.
This is me being a complete blonde, but I don’t care. You mean 4 and 1/2 cups of powdered sugar, right? Not 4, 1/2 cups (which would be 2 cups)?
Yes, I know stupid question … but I may want to use this recipe, and I wouldn’t want to make a silly mistake!!! :P (I mean, my blog is called NOT-SO domesticated … I’m still working on it haha!)
Courtney says
Haha, yes it’s 4 and a half cups :)
Ashley @ My Food 'N' Fitness Diaries says
Oh boy, this looks fantastic! My favorite frosting is definitely buttercream. I honestly don’t know if I’ve ever had CHOCOLATE buttercream though…I need to try it!
Brittany says
Wow 101 cupcakes!! You are a trooper. I love anything chocolate so this looks awesome!
Amanda says
YUM…I love chocolate frosting. I will have to try that recipe! :)
Jess @ Jess Go Bananas says
I love a maple frosting!
Shannon @ Healthiful Balance says
YUM! :)
Shelly @ Cake is a Food Group says
Those cupcakes look amazing! Cream cheese frosting is my absolute favorite although your buttercream looks quite nice too. Yum!
Kristin Mac says
I’m definitely going to make this frosting, it sounds SO good!
Lizzie says
yum!! i love cupcakes!
Jenni says
Great information here. Some people say chocolate is better then anything. We have to agree 100%.
Jennifer says
Thanks Courtney! I’m so not a baker but I’m going to give this a whirl! About how many cupcakes will this recipe frost?
Courtney says
Depending on how much you use per cupcake, probably 1-2 dozen. I tend to get a little heavy handed, so for me, it’s probably closer to 1 dozen ;)
Sona says
This recipe came out really smoothe and I loved it I just decided not to put that much sugar and instead of melted chocolate I used coco powder which worked just as well. Thank you so much for this recipe.
louise says
Hi, I carnt find unsweetened chocolate… I’ve looked online for substitutions and it says you can use: 3 level tablespoons unsweetened or Dutch-process cocoa powder and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate.
Would that substitution work for this buttercream?
louise says
Sorry math can only be used with unsweetened cocoa, not with Dutch processed.
The substitutions are here: http://whatscookingamerica.net/ChocolateSubstitutionChart.htm
Courtney says
It may work, but I’ve never tested it with those ingredients so I can’t say for certain.