Rich Chocolate Buttercream
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This rich and creamy chocolate buttercream tastes like a chocolate bar in frosting form.
Photo by Alexandra Grablewski (Chronicle Books, 2018)
Adapted from Cooks Illustrated, this rich and creamy chocolate buttercream frosting tastes just like a chocolate bar in frosting form. Unlike most chocolate buttercream frosting recipes, it’s made with real chocolate in addition to cocoa powder, which makes all the difference in flavor. With just a few minutes of prep, it’s easy to prepare and completely foolproof—a welcome change from most chocolate frostings, which can be temperamental.
Using a food processor guarantees a smooth, creamy, and glossy result. If you don’t have one, an electric mixer will work too, but be sure to sift the cocoa powder first to prevent lumps and allow a little extra time for mixing at each step. The recipe makes enough for 24 cupcakes, one 8 or 9-inch layer cake, or a 9×13 sheet cake. It’s absolutely wonderful with my chocolate cake recipe.
“The best chocolate buttercream frosting and possibly my favorite frosting ever…It could be dessert all on its own!”
What You’ll Need To Make Rich Chocolate Buttercream
- Semi-Sweet Or Milk Chocolate: Forms the rich base of the frosting, giving it a deep, chocolatey flavor. You can choose between semi-sweet for a bolder taste or milk chocolate for a creamier finish. Use chocolate bars or melting wafers; chocolate chips are not recommended.
- Unsalted Butter: Softened butter adds smoothness and richness to the buttercream.
- Confectioners’ Sugar: This finely powdered sugar dissolves easily into the frosting, giving it a smooth, creamy consistency while providing just the right amount of sweetness.
- Unsweetened Cocoa Powder: Deepens the chocolate flavor without adding extra sweetness.
- Salt: Cuts through the sweetness and intensifies the chocolate flavor.
- Light Corn Syrup: Helps create a glossy, smooth buttercream.
- Vanilla Extract: Complements the chocolate flavor with a touch of warmth.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Place the chocolate in a microwave-safe bowl and microwave in 20-second intervals, stirring between each, until melted.
Combine the butter, confectioners’ sugar, cocoa powder, and salt in the bowl of a food processor.
Blitz for about 30 seconds until well combined.
Add the corn syrup and the vanilla.
Process until smooth, then scrape the melted chocolate out of the bowl and add to the food processor.
Process briefly, until the frosting is creamy, silky, and shiny.
Use a butter knife or small offset spatula to swirl the frosting over the top of the cake or cupcakes. The frosting can be held at room temperature for 3 to 4 hours.
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Rich Chocolate Buttercream
This rich and creamy chocolate buttercream tastes like a chocolate bar in frosting form.
Ingredients
- 8 ounces semi-sweet or milk chocolate melting wafers (or bars, broken into small pieces) (see note)
- 2½ sticks (20 tablespoons) unsalted butter, softened but still cool
- 1¼ cups confectioners' sugar
- ½ cup unsweetened natural cocoa powder, such as Hershey’s
- ⅛ teaspoon salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Place the chocolate in a microwave-safe bowl and cook in the microwave in 20-second intervals, stirring in between, until it's about three-quarters of the way melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate completely. (If necessary, place the chocolate back in microwave for a few seconds.) Set aside to cool.
- In a food processor, process the butter, confectioners’ sugar, cocoa powder and salt until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape down the sides of the bowl, then add the lukewarm melted chocolate and pulse until smooth and creamy, 10 to 15 seconds. Do not overmix.
- The frosting can be used immediately or held at room temperature for 3 to 4 hours. It may lose its shine as it sits—to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
- Note: If frosting a vanilla/yellow cake, milk chocolate is recommended for a creamier, smoother chocolate flavor. If frosting a chocolate cake, semi-sweet, milk chocolate, or a combination will work well.
Nutrition Information
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- Per serving (24 servings)
- Calories: 189
- Fat: 12 g
- Saturated fat: 7 g
- Carbohydrates: 22 g
- Sugar: 14 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 49 mg
- Cholesterol: 25 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This recipe is perfect! The best chocolate buttercream I have ever eaten.
please help!
The recipe calls for 3/4 cup light corn syrup but when switched to metric the 180 ml only gives me 1/2 cup in the pyrex measuring cup. not sure if there is a discrepancy in the recipe when it switches from metric to cups.
I have both recipe measurements printed out and was going by the metric and happened to double check the other one.
I did use a scale and zero’d out the measuring cup before adding the 180 ml.
Should it be 1/2 or 3/4 c corn syrup?
Thanks for any help you can provide.
Hi Jan, that sounds very strange! I’d use the 3/4 cup mark on the measuring cup as that’s the amount you’ll need.
Hi Jenn
Can this frosting be made ahead of time? If so, how far ahead can it be made and does anything need to be done to it after taking it out of the fridge?
Thanks for all your great recipes and tips.
Hi Jan, it can held at room temperature for 3 to 4 hours. It may lose its shine as it sits—to bring the shine back, run a metal spoon under hot water, then wipe dry with a towel; stir the frosting with the hot spoon and it should shine right up.
Thank you so much for this recipe. I had given up on making chocolate frosting because they just end up tasting like sugar or butter or both. This frosting was so good and I was so happy to share it with others! Delicious!
Love this recipe, thanks so much! Could this work with the addition of a liqueur?
Glad you like it! Buttercream frosting can be pretty finicky, so I don’t recommend adding any additional liquid. Sorry!
I just made half this recipe to frost some cupcakes and a small layer cake. I used milk chocolate chips and melted them over a double boiler so I wouldn’t burn the chocolate.
The result was a creamy frosting that was predominately chocolate and not cloyingly sweet at all. It whipped up nicely even tho I didn’t read the recipe instructions thoroughly and just added all of the ingredients before the melted chocolate to a mixer with the whipping attachment.
I did use Kerry Gold unsalted butter.
Another fool proof recipe from OUAC.
Still licking the spatula, it’s too good to waste.
Do you have a substitute for the corn syrup?
Hi Amy, Unfortunately, there’s not a good substitute for corn syrup in this recipe – sorry!