This is *the best* dark chocolate frosting you will ever taste – and it’s so easy to make, so you’ll never go back to store-bought frosting again!
My friend Amy has been using this recipe for over 15 years, and she is known for her amazing cakes! She’s been doing wedding cakes for 20 years and she has never disappointed.
The thing is, Amy never settles for any recipe. She’ll try a dozen recipes until she finds one that tops them all.
So I know that whenever I ask Amy for a recipe (like I did when I first needed a dark chocolate frosting recipe), that it’s going to be an amazing, tried-and-true, always-works recipe.
And that’s what we have here – the BEST Dark Chocolate Frosting recipe that will not disappoint!
Thanks for sharing it with us, Amy!
I asked Amy to help us out with several commonly-asked frosting questions, and here’s what she has to say:
If you have any other questions, feel free to leave them in the comments, and we will reply! 🙂
Does this dark chocolate frosting need to be refrigerated?
As a baker, food safety is always a top concern! This frosting has a larger amount of milk than I use in most recipes, but after frosting a cake or cupcakes with it, I feel comfortable leaving them out for a couple of days – covered, and at room temperature. (-78*’s). Whatever frosting is left over, I put in an air-tight container and refrigerate up to 2 weeks without compromising flavor or texture. This frosting will get quite hard in the refrigerator. Let it soften on the counter and whip it a bit with a spoon and it will be ready to use again!
Will this dark chocolate frosting harden?
No, it will not harden unless you refrigerate it. And I must say, it is delicious both ways.
How many cupcakes can I decorate with this dark chocolate frosting recipe?
I like to pipe frosting on my cupcakes with a large Wilton 2D tip. This recipe easily frosts 2 dozen cupcakes. I confess that I am known for over-estimating the amount of frosting to make, but no one has ever complained that I typically have a cup of delicious left-over frosting stored in my fridge to be pulled out at a moments notice to frost a mid-week treat. 🙂
Can I freeze this frosting?
Yes! For up to 2 months without compromising flavor or texture. I like to freeze my frosting in gallon-size freezer bags so I don’t tie up my Tupperware. And it’s easy to cut off part of it with a knife if I don’t want to defrost it all!
How do I thaw frosting?
I thaw my frosting on the counter until it is spreadable and whip it a bit with a spoon. Do not microwave it!
How far in advance can I prepare frosted cupcakes for an event?
Not too far. I try to bake, frost, and deliver cupcakes within 24 hours. If you have a way to keep them air-tight until serving, then up to 36 hours in advance. Cupcakes dry out so much faster than a frosted, sealed-with-buttercream cake does and my goal is always to present something as delicious as it is beautiful.
How thick should frosting feel for decorating cupcakes like the ones pictured?
The texture you are looking for is almost fluffy. If you push it with your spatula in the bowl it should not resist or feel stiff. It should spread easily.
What do I do if my frosting is too thin?
Add powdered sugar 2 Tbl. at a time while mixing on a low speed until it looks thicker. Give it a final whip on medium-high to get the right texture!
What do I do if my frosting is too thick?
Add 2 Tbl. of milk while mixing on low speed. Scrape the sides well and mix on medium-high speed for 10 seconds before testing the consistency. Repeat if needed. Frosting often looks too thick and the wrong texture before whipping it for a minute or two.
Important Side Note: A 1/4 quantity of this recipe perfectly frosts an 8×10 pan of brownies – a Lodice favorite!
Smooth and creamy, rich and fudgy chocolate buttercream frosting!
2 cups butter, softened
2 1/2 cups unsweetened baking cocoa
1 cup whole milk*
1 t. vanilla extract
9 cups powdered sugar
In the bowl of your stand mixer, cream the butter on medium speed.
Add the cocoa powder to the creamed butter and beat on low until it is incorporated.
Mix the vanilla into the milk.
Alternate adding powdered sugar and the milk mixture into the butter-cocoa mixture, beating between each addition.
After everything is fully incorporated, beat on medium-high for 2 minutes.
*(Add another tablespoon or two of milk if your frosting is too thick.)
Adapted from allrecipes.com
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