This is the Best Chocolate Buttercream Frosting (if I do say so myself). Perfect for cupcakes, layer cakes, sheet cakes – and more – it can be whipped up in a matter of minutes and it’s always creamy and delicious.

Chocolate Buttercream Frosting in a bowl with beaters and cocoa

I’m a registered ~~dietitian~~ chocoholic. Like, if there was a card to carry, a Chocolate Lover’s License if you will, I’d have it. (Note to Self: I should start that…)

That being said, I’ve tried A LOT of chocolate frostings – some made with unsweetened chocolate, some made with chocolate blends, some made with fancy chocolate you have to hunt down at a specialty food store…

But I keep coming back to this recipe and that’s why it’s the best chocolate buttercream frosting.

The ingredients are easy to find and accessible. It’s not too sweet and has a rich chocolate flavor – perfect for topping chocolate cupcakes, leveling-up brownies and slathering on yellow cake for that classic layer cake combination.

(Also perfect for eating straight out of the bowl…)

The Best Chocolate Buttercream Frosting being piped on top of cupcakes with a piping bag

Key Ingredients

Like many frostings, this recipe is straightforward. Because of that, you’ll want to choose high-quality ingredients to make your frosting shine.

Butter – I use Land O’Lakes butter when making frosting. I’ve used both salted and unsalted at different times and I have not noticed a difference. However, if you’re concerned about the saltiness, opt for unsalted butter or omit the pinch of salt in the recipe. You can always add it in at the end if you change your mind.
Cocoa Powder – While the butter and vanilla extract are important, they’re more like supporting characters, where chocolate is the star. Use a high quality cocoa powder for best results.
Vanilla Extract – A little splash of a good quality vanilla goes a long way to deepen the flavor profile.
Pinch of Salt – Just a pinch of salt really makes this frosting pop!

The Best Chocolate Buttercream on electric mixer beaters

The Process – How to Make The Best Chocolate Buttercream Frosting

Softening, not melting, the butter is the best approach – whether you gently microwave it, or leave it sitting on the counter for while is up to you.

(And honestly, if you completely melt it, it’s not the end of the world…the end result might not be as fluffy, but it will still be a delicious frosting.)

You could start by whisking the powdered sugar and cocoa powder together before adding the other ingredients…or you could dump everyone in the bowl at once and start mixing. Either way, you’re good to go!

My favorite ways to apply this frosting…

Piping Bag and Piping Tip – I’m partial to Ateco tip #287 when it comes to swirling frosting on cupcakes (see frosting photo above), the tops of sheet cakes, or even all over the sides of a layer cake.
Offset Spatula – You can’t go wrong with an offset spatula to create those perfect, nostalgic swoops and swirls.
Spoon – No baking tools? No problem! You can use the back of a spoon to push the frosting around much like an offset spatula. This works best for the tops of cupcakes and sheet cakes, but with a little patience it can work for a layer cake too.

(Did I mention “eating it straight from the bowl”? A spoon is great for this too…)

The Best Chocolate Buttercream Frosting

This is the best chocolate buttercream frosting! It can be whipped up in a matter of minutes and is always creamy and delicious.

Print Recipe Pin Recipe

Prep Time 15

Total Time 15

Course Dessert

Cuisine American

Equipment

Electric Mixer
Large Mixing Bowl
measuring cups
measuring spoons

Ingredients

2 sticks Land O'Lakes unsalted butter softened/room temperature
6 cups powdered sugar spooned and leveled
1 ½ cups cocoa powder spooned and leveled
⅔ cup milk
1 pinch table salt
2 teaspoons vanilla extract

Instructions

In a large mixing bowl combine softened butter, powdered sugar, cocoa powder, milk, salt and vanilla.
Using an electric mixer, gently mix on low speed. Once well combined, beat on medium speed until creamy and smooth – about 2 minutes.
If you want a slightly lighter texture, beat on high speed for an addition 1-2 minutes until the color lightens a little.
Use immediately or store in an airtight container until ready for use.

Notes

This Chocolate Buttercream Frosting will last 2-3 days in airtight container at room temperature, or up to 5-7 days in an airtight container in the refrigerator. If kept under refrigeration, allow to come up to room temperature before use.

If the frosting has been in storage, give the it a good mix to ensure it’s nice and smooth before using.

Sometimes you need the frosting to be a little more on the stiff side to hold a design, and sometimes it needs to be a little softer for easy spreading on layer cakes. See the tips below:

For a softer consistency: Add a little extra milk, 1 teaspoon at a time, mixing between additions until you get the desired texture.

For a stiffer consistency: Add more powdered sugar, a couple Tablespoons at a time, mixing between additions until you get the desired texture.

I like to add a couple extra Tablespoons of powdered sugar if it’s particularly hot outside, or if the cupcakes will be outside for any length of time (i.e.: picnics or birthday parties).

Keyword Buttercream, chocolate, chocolate buttercream, chocolate frosting, chocolate icing

Need something to frost? Try one of the recipes below:

Triple Chocolate Cupcakes

Chocolate Cupcakes with Whiskey Caramel Filling

Or make some incredible chocolate buttercream cookie sandwiches with:

Eggless Oat Flour Chocolate Chip Cookies

Whole Wheat Peanut Butter Blossoms