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I love a rich Chocolate Buttercream Frosting, the kind you can’t resist swiping from the bowl, rich enough to crush any craving, yet smooth enough to top your favorite dessert. This frosting recipe is a double dose of chocolate from silky dark chocolate ganache and Dutch cocoa powder, whipped with butter, powdered sugar, and a hint of espresso.
American style buttercream is the easiest frosting to whip up last minute. All you need is butter, powdered sugar, a little cream and some flavorings. It holds it shape well when piped, doesn’t melt easily, and decorated desserts don’t have to be stored in the fridge. But, the one problem I’ve always run into with American buttercream is that it’s often too sweet or thick.
To find a version that fixed these problems, I started adding pudding and a chocolate hazelnut spread into to the mixture. I didn’t love the pudding honestly and the hazelnut spread while delicious caused problems when serving to friends with nut allergies.
While testing, I came across Stella Parks recipe for chocolate buttercream using a simple dark chocolate ganache blended into the sugar and butter. This version adds a little espresso powder and a touch more cream during the mixing process. The result is a double chocolate, not too sweet, sturdy American frosting. Now, I keep this recipe tucked in my back pocket for birthdays, celebrations, and honestly… Tuesdays.
Key Ingredients
Tips for Chocolate Buttercream
- A stand mixer with paddle attachment is a must! I have made this frosting with a hand mixer and while it ended up fine, it was a pain to mix with the small beaters.
- Use room temperature culture butter with 82% butterfat for a smooth buttery texture.
- Whip your butter and vanilla extract together until smooth and fluffy before adding the cocoa.
- Choose high fat dutch processed dark cocoa for a richer flavor and color.
- For a darker chocolate color, swap half of the cocoa powder for black cocoa powder.
- Espresso powder is added to enhance the chocolate flavor adding umph to the chocolate frosting. Promise there’s not enough to make it taste like coffee.
- To thin the frosting slightly, beat in a tablespoon of heavy cream.
Troubleshooting Buttercream
- Chunks of Chocolate in the ganache: Gently warm the ganache in the microwave for a few seconds or on the stovetop, stir, and let cool to room temp.
- If the Frosting is too stiff: Warm a 1/4 cup of the frosting until slightly melted, add back to the bowl and whip frosting again.
- Frosting too thin: Refrigerate the bowl of frosting for about 10 minutes, then whip again.
Recipes to Pair with Chocolate Buttercream
- Banana Cupcakes with a swirl of rich chocolate frosting taste just like a chocolate dipped banana.
- Replace the vanilla frosting on my Vanilla Bean Cake with this chocolate buttercream.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Double Chocolate Buttercream Frosting
Equipment
- small saucepan
Ingredients
Chocolate Ganache
- 120 grams (½ cup) heavy cream, 32% fat
- 114 grams (2 ounces) 70% dark chocolate bar, roughly chopped
Frosting
- 340 grams (1 ½ cups) unsalted butter, softened, (I prefer European style butter 82% butterfat)
- 240 grams (2 cups) powdered sugar, sifted
- 85 grams (¾ cup) Dutch processed cocoa powder, high fat, sifted
- 1 teaspoon espresso powder
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon fine sea salt
- 1-2 tablespoons heavy cream, 32% fat, *if needed
Instructions
Make the Ganache
- Pour the cream into a small saucepan and bring to a simmer over medium heat. Remove from heat and stir in the chopped chocolate with a silicone spatula. Let the mixture sit for about 5 minutes, then stir until it looks like chocolate pudding. Let cool to room temperature, but not long enough that it starts to firm. (75℉)120 grams heavy cream, 114 grams 70% dark chocolate bar
Chocolate Buttercream
- Place the softened butter, powdered sugar, cocoa powder, and espresso powder in the bowl of a stand mixer fitted with paddle attachment. Mix on low until the ingredients come together. It will look like dry chocolate sand at first, but then mix into a thick frosting.340 grams unsalted butter, 240 grams powdered sugar, 85 grams Dutch processed cocoa powder, 1 teaspoon espresso powder, 2 teaspoons vanilla bean paste, 1-2 tablespoons heavy cream
- Scrape the paddle, bottom and sides of the bowl to make sure all the butter is incorporated. Add the vanilla, increase to medium and whip 3-4 minutes until fluffy. It should have a thick fudgy frosting texture.
- Spoon in the cooled chocolate ganache and mix again on low until it looks like a spreadable smooth frosting. Scrape the bowl again, add the salt and give it a few more spins on medium until smooth.1/4 teaspoon fine sea salt
- If you want a thinner frosting, mix in a tablespoon of heavy cream.
- Transfer frosting to piping bag or bowl and cover with plastic wrap until ready to use at room temperature immediately.
- If not using right away, store in an airtight container in the fridge for up to 1 week. Bring to room temperature and beat until smooth with handheld mixer to fluff before using. Add a bit of heavy cream to thin as needed.
