A classic American buttercream with bold chocolate flavor, velvety texture, and the perfect amount of sweetness. Whether you’re frosting birthday cupcakes or a decadent cake, this frosting spreads and pipes like a dream.
Recipe Overview
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Yield: Enough to frost 12 standard cupcakes generously
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Prep Time: 10–15 minutes
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Difficulty: Easy
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Texture: Creamy, fluffy, pipeable
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Flavor Profile: Rich, chocolaty, buttery with a hint of vanilla
INGREDIENTS (MEASURED)
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | 1 cup (227 g) | Room temperature, soft but not melted |
| Powdered sugar | 2–3 cups (240–360 g) | Adjust based on sweetness/consistency |
| Natural cocoa powder | ½ cup (43 g) | Unsweetened (e.g., Hershey’s, Ghirardelli) |
| Vanilla extract | 1 teaspoon | Pure vanilla extract preferred |
| Salt | ¼ teaspoon (optional) | Skip if using salted butter |
| Whole milk | 4 tablespoons | Add more as needed for desired consistency |
| Espresso powder | ½ teaspoon (optional) | Enhances chocolate flavor without coffee taste |
INSTRUCTIONS — STEP BY STEP
Step 1: Cream the Butter
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Place softened butter in a large mixing bowl.
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Using a stand mixer or hand mixer, beat on high speed for 2–3 minutes.
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Scrape down the sides and bottom of the bowl.
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The butter should become pale, smooth, and airy.
✅ Tip: Proper creaming traps air for a fluffy texture. Don’t skip!
Step 2: Add Cocoa & Sugar
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Reduce the mixer to low speed to avoid a sugar cloud.
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Gradually add:
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½ cup cocoa powder
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2 cups powdered sugar
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¼ teaspoon salt (if using)
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Beat on low until mostly incorporated.
✅ Tip: Sifting cocoa powder prevents lumps and ensures a silky finish.
Step 3: Add Vanilla & Milk
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Add:
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1 teaspoon vanilla extract
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4 tablespoons milk
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(Optional) ½ teaspoon espresso powder
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Continue mixing on medium speed for 1–2 minutes.
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Scrape down the bowl and beat again to ensure even mixing.
Step 4: Adjust Consistency
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Too thick? Add 1 tsp milk at a time until smooth and spreadable.
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Too thin? Add more powdered sugar, ¼ cup at a time.
✅ For a very stiff, pipeable frosting (for swirls or roses), chill for 10–15 minutes before piping.
Step 5: Final Smoothing (Optional but Professional)
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For a bakery-smooth finish, switch to a paddle attachment (or continue with beaters).
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Beat on low speed for 2–3 minutes to eliminate air bubbles and polish the texture.
STORAGE & MAKE-AHEAD TIPS
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Room Temp: Use immediately or within 1 day (if the room is cool and dry).
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Fridge: Store in an airtight container for up to 1 week. Let it come to room temp and re-whip before using.
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Freezer: Freeze up to 3 months. Thaw in the fridge overnight, then whip to revive texture.
TIPS & VARIATIONS
| Option | Details |
|---|---|
| Sweeter frosting | Use all 3 cups of powdered sugar |
| Darker frosting | Use Dutch-processed cocoa (note: richer flavor, deeper color) |
| Mocha twist | Add a splash of strong brewed coffee in place of milk |
| Extra silky texture | Use 2 tbsp heavy cream + 2 tbsp milk for added richness |
| Vegan | Use vegan butter and plant-based milk (like oat or almond) |
SERVING & PAIRING IDEAS
Best paired with:
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Classic chocolate or vanilla cupcakes
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Red velvet cakes
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Chocolate sandwich cookies (to make cookie sandwiches!)
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Sheet cakes or brownies
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Banana or peanut butter cupcakes
BATCH SCALE OPTIONS
| Cupcakes | Butter | Powdered Sugar | Cocoa | Milk | Vanilla |
|---|---|---|---|---|---|
| 6 | ½ cup | 1–1½ cups | ¼ cup | 2 tbsp | ½ tsp |
| 12 | 1 cup | 2–3 cups | ½ cup | 4 tbsp | 1 tsp |
| 24 | 2 cups | 4–6 cups | 1 cup | 8 tbsp | 2 tsp |
FINAL THOUGHTS
This chocolate buttercream recipe is:
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Versatile: Use it for cupcakes, cakes, cookies, or as a dip for fruit.
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Beginner-friendly: No fancy equipment or advanced techniques needed.
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Customizable: Adjust texture, sweetness, or depth of flavor easily.
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