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I love a Chocolate Ganache 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 pipeable 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. My adaptation 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 & Test Notes
- Softened Salted Butter: The creamy base of your frosting. Make sure it’s soft (not melted) for easy whipping and ultra-smooth texture.
- Test Note: I’ve also made this frosting with unsalted butter and its fabulous, just add 1/4 teaspoon at the end of mixing, taste and adjust for sweetness level. I prefer to use European style butter with 82% butterfat for a creamier textured buttercream.
- Dark Dutch Process Cocoa Powder: Gives the frosting a deep, chocolatey flavor and gorgeous dark color.
- Test Note: Dutch-processed cocoa is alkaline giving it a smoother and less acidic taste.
- Espresso Powder: Enhances the cocoa and adds a subtle coffee kick that makes the chocolate pop (but won’t make the frosting taste like coffee).
- Powdered Sugar: Sweetens and thickens the frosting. A pinch or two of salt will help balance the sweetness.
- Bittersweet Dark Chocolate: This frosting as a rich chocolate flavor due to the addition of a dark chocolate ganache.
- Test Note: Use a 70% cacao dark chocolate bar to chop and melt into heavy cream.
- Heavy Cream: Combined with dark chocolate the warm heavy cream creates a luxurious ganache that whips into the dreamiest chocolate frosting.
- Dark Brown Sugar: Mixed in with the warm cream for a touch of caramel flavor.
Jenn’s Tips
- 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 European culture butter with 82% butterfat for a smooth buttery texture.
- 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 give a little umph to the chocolate flavor. Promise there’s not enough to make it taste like coffee.
- To thin the frosting slightly, beat in a teaspoon of heavy cream.
Troubleshooting Ganache 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.
- I love a heaping swirl on top of my Double Dark Chocolate Cupcakes.
★★★★★ Please leave a star rating and review below if you make this recipe! THANK YOU!!
Chocolate Ganache Buttercream Frosting
Equipment
- small saucepan
Ingredients
Chocolate Ganache
- 160 grams (⅔ cup) heavy cream, 32% fat
- 55 grams (¼ cup) dark brown sugar
- 160 grams (5.5 ounces) 70% dark chocolate bar, roughly chopped
- 1 teaspoon espresso powder
Frosting
- 340 grams (1 ½ cups) salted European butter (80-82% butterfat), softened, (American style butter will also work)
- 200 grams (1 ⅔ cups) powdered sugar, sifted
- 85 grams (¾ cup) Dutch processed cocoa powder, sifted
- 2 teaspoons vanilla bean paste or vanilla extract
Instructions
Make the Ganache
- Pour the cream and sugar into a small saucepan on medium heat, warm until steamy and just starting to bubble. Remove from heat and stir in the chopped chocolate and espresso powder 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℉) Place in the fridge for about 20 minutes to speed up the cooling process.160 grams heavy cream, 55 grams dark brown sugar, 160 grams 70% dark chocolate bar, 1 teaspoon espresso powder
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 will come together into a thick fudge like paste.340 grams salted European butter (80-82% butterfat), 200 grams powdered sugar, 85 grams Dutch processed cocoa powder, 2 teaspoons vanilla bean paste or vanilla extract
- 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 and give it a few more spins on medium until smooth.
Adjustments
- If using unsalted butter, add 1/4 teaspoon of salt, mix for a couple of spins, taste and adjust for sweetness.
- If you want a thinner frosting, mix in a tablespoon of heavy cream. For a thicker frosting beat in an additional 30 grams (1/4 cup) powdered sugar.
Frost and Storage
- 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.
Notes
- Ingredients Used
- Butter: President Salted European Style Butter 80% butterfat
- Chocolate: Lindt 70% dark bittersweet chocolate
- Cocoa Powder: Cacao Barry Extra Brute
- Usage: This recipe makes enough chocolate frosting for 24 cupcakes or two layer 8-inch cake.
Recipe adapted from Stella Spark’s chocolate American buttercream.
