Made with just a few ingredients in under 10 minutes, this Chocolate Buttercream is rich and chocolatey, with a smooth and creamy texture. Perfect for topping cupcakes, cakes, and more. It's my absolute favorite chocolate buttercream!
Ingredients
1.5cupsunsalted butterat room temperature
1cupunsweetened cocoa powdersifted if especially lumpy
4.5cupspowdered sugarsifted if especially lumpy
¼cuphalf & half
1tablespoonpure vanilla extract
½teaspoonespresso powder
¼teaspoonkosher salt
Instructions
Add the butter and cocoa powder to the bowl of a stand mixer that's fitted with a paddle attachment. Mix on lowest speed for a few seconds, just to combine, and then scrape down the bowl. Beat on low speed for 1 minute. Scrape down the bowl very well.
Add half the powdered sugar and half of the half & half, plus the vanilla, espresso powder, and salt. Mix on lowest speed for a few seconds to incorporate. Then beat on low speed for 1 minute more.
Add remaining powdered sugar and half & half. Mix on lowest speed for a few seconds to incorporate. Then beat on low speed for 1 minute more. If you like a fluffy buttercream, then beat on high for 3 to 5 minutes more.
Notes
Quantity: You could easily frost 24 cupcakes with this recipe. To frost extra generously, like the cupcakes in my photos, this recipe will frost 16 to 18 cupcakes (I used a Wilton 4B piping tip). This amount also very generously frosts a 9" x 13" cake. Or a double layer cake with a less generous amount of frosting. To get rid of air bubbles: Sometimes I want a light, fluffy frosting, and sometimes I want it silky smooth. For fluffiness, beat the buttercream on high for 3 to 5 minutes at the end. And if you want to minimize air bubbles for a smoother frosting, refer to the section in this post titled "How to get ride of air bubbles".
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.