This is, hands down, the BEST Chocolate Buttercream Frosting, ever! It’s smooth, fluffy, creamy, and oh so chocolatey. My special “secret ingredient” really takes it to the next level. Once you’ve tried this recipe, you’ll never turn back!
The best chocolate buttercream frosting, bold claim huh?
I don’t make that claim lightly, I genuinely believe there is no better chocolate buttercream frosting on this good earth. Of course, I’m always willing to taste test others… you know, to be sure, for science.
What makes this chocolate buttercream frosting the best ever? Well it’s sooo fluffy, you can see it in the photos, it’s almost looks mousse like. To get it so light and fluffy, we whip the butter within an inch of its life. It’s my favourite way to make buttercream, you start with whipped butter and you can’t go wrong! It’s also so thick and creamy, the texture is like delicious chocolate silk. We get this amazing thick and creamy texture by adding double cream (that’s heavy whipping cream to you yanks!), plus my secret ingredient!
What’s the secret ingredient I hear you ask? Well it won’t be secret much longer! And the answer is not coffee, like most secret ingredients are in chocolate based recipes (but it doesn’t have coffee in it!). The secret ingredient is, drum roll please… chocolate ganache! It’s so simple but amazingly effective! It started with a whim. I was making chocolate cupcakes that I filled with ganache. I was filling the cupcakes as the frosting was whipping up and I had a fair bit of ganache left over. It wasn’t worth freezing, so I was like “eh, let’s pour it into the frosting and see what happens”. Heaven is what happened! I swear, angels sang when I tasted it.
Of course, I hadn’t measured the ganache so I had to make the best chocolate buttercream frosting again, such a shame! The amount of this chocolate buttercream frosting I have eaten just off a spoon is unholy, but it’s so hard to resist. And chocolate is good for you, right? The ganache makes the buttercream so creamy and thick, and adds an extra layer of chocolate deliciousness.
There are a couple other components that make this the best chocolate buttercream frosting. There’s melted chocolate and cocoa powder for more chocolate yumminess, the melted chocolate is great for the texture too. I also add coffee, because as we all know coffee intensifies the flavour of chocolate. I know coffee haters out there are reluctant to put coffee in chocolate (I used to be one of them!), but you honestly cannot taste any coffee. I really urge you to add the coffee, but if you’re dead set against it you can omit it.
Do you believe me yet that this is the best chocolate buttercream frosting ever?! If there was a chocolate buttercream competition, I’d be very confident that this would win best in show! But, don’t take my word for it, give it a go. I won’t brag when you tell me I’m right 😉 As if being the most delicious chocolate goodness that will ever grace your cupcakes wasn’t good enough, it’s also really easy to make (like most American buttercreams). I’ve even included a handy recipe video, it’s at the top of the post in case you missed it!
And now for the full best chocolate buttercream recipe…
The Best Chocolate Buttercream Frosting... Ever!
Yield 4-5 Cups
This Chocolate Buttercream Frosting is smooth, fluffy, creamy, and oh so chocolatey. My special "secret ingredient" really takes it to the next level. Once you've tried this recipe, you'll never turn back!
For the chocolate ganache:
- 4 oz (115g) chocolate, finely chopped (I use 2/3 dark and 1/3 milk, but you can use all dark if you prefer)
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/2 cup (120ml) heavy whipping/double cream
For the buttercream:
- 4 oz (115g) chocolate (again, I use 2/3 dark and 1/3 milk)
- 1 cup (230g) unsalted butter, room temperature
- 4 cups (530g) confectioners/icing sugar
- 1 tbsp cocoa powder
- 1/4 cup (60ml) heavy whipping/double cream
- One batch ganache (recipe included)
- 1 tsp vanilla extract
- 2 tbsp brewed coffee
To make the ganache:
- Put the finely chopped chocolate, vanilla extract and salt in a heatproof bowl.
- Heat the cream on the stove until bubbles just start to form around the edges. Pour over the chocolate. Cover with kitchen towel and leave to sit for 5 mins. Whisk until melted and smooth. Set aside.
To make the buttercream:
- Melt the 4oz/115g chocolate and set aside.
- Put the butter in the bowl of your stand mixer, fitted with the whisk attachment. Turn on high speed and whip for 8-10 minutes, until butter has turned almost white (see video for reference).
- Add the confectioners/icing sugar, cocoa powder and cream, and turn on low speed for 30 seconds. Turn up to medium and whip until combined.
- Add the ganache, melted chocolate, vanilla extract, and coffee. Whip on high speed until fluffy, about 3-5 minutes.
- Use to pipe on cupcakes, cover cakes, or smother on brownies.
Best used same day.
Can be frozen in a sealed container for up to a month. Defrost in the fridge and then bring to room temperature. Whip for 2 minutes before using.
If omitting coffee, you may need to add a little more cream to get the desired consistency
Serving Size 1/4 cup
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.