A light, fluffy, silky and dreamy Chocolate Buttercream Frosting. Perfect for frosting cakes, cupcakes, and more!
If you're a chocolate lover like myself, you'll ADORE this chocolate buttercream recipe! It's incredibly creamy and has an amazing rich chocolatey flavour that'll send shivers down your spine. This frosting is definitely good enough to eat on its own by the spoonful (guilty!), but it tastes even more incredible paired with chocolate cupcakes!
This isn't your basic chocolate buttercream recipe where you just throw some butter, powdered sugar, cocoa powder etc. together and call it a day. I wanted this to be the chocolat-iest (is that a word?) frosting ever!
I adapted this frosting from my Dreamy Vanilla Buttercream recipe, and added melted chocolate to achieve that decadent chocolate flavour!
Just like in my vanilla buttercream recipe, I used hi-ratio shortening along with butter because it creates a buttercream that is much more stable and holds its shape when piping out gorgeous designs. Like I said in my vanilla frosting recipe, I used High-ratio shortening rather than regular vegetable shortening because it creates a smoother, less greasy buttercream and because it was designed for the purpose of making the perfect frosting!
You can use all butter if you choose, but the frosting may not be as stable. You can also use Crisco shortening, but it may leave a greasy feeling in your mouth.
I did add a little bit of cocoa powder to the buttercream, but the real flavour comes from the 8 ounces of melted chocolate! The melted chocolate sort of replaced the ½ cup of heavy cream that was used for my vanilla buttercream, because it gives the frosting that smooth and silky texture.
Once again, the key to getting a light and fluffy frosting is WHIPPING! I whipped the heck out of the butter and shortening, then once all of the other ingredients were combined, I whipped the frosting for at least 7 WHOLE MINUTES! The result ended up being the lightest, fluffiest, creamiest, most perfect frosting ever!
This frosting is enough to fill, frost and decorate a 9-inch layer cake or at least 24 cupcakes. The buttercream can also be stored in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for a few months. Allow the buttercream to come to room temperature and re-whip before using.
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Let's get baking!
- 1 cup (227g) unsalted butter, softened to room temperature
- ½ cup (92g) Hi-ratio Shortening
- ⅛ teaspoon salt
- 5 cups (640g) powdered sugar, sifted
- ¼ cup (25g) unsweetened cocoa powder, sifted
- 8 oz semi sweet chocolate chips, melted and cooled
- 2 teaspoons pure vanilla extract
- 4-6 Tablespoons heavy cream or milk
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Love, Dedra ❤️
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