I decided to devote an entire post to this Chocolate Fudge Frosting because it totally deserves it. It can top everything from brownies to cupcakes to cake so I thought it was important to give it it’s own place and you can decide what you want to use it on.
I developed this recipe when I created this One Bowl Chocolate Freckle Cake. Normally, hubby and I will have a little of what I make and the rest goes to work to give out to his colleagues but we couldn’t give this one away. Both the cake and frosting were just so amazing we had to freeze the leftover to save for ourselves later.
What Makes This Chocolate Frosting So Chocolatey
This dark chocolate frosting is made with both cocoa powder and melted dark chocolate. This gives the frosting it’s rich and intense chocolate flavour and also a creamy texture.
I always use regular eating chocolate (50% cocoa) in my recipes unless I particularly want to see chocolate chips. It has a creamier texture and richer flavour than using chocolate chips. Make sure to use a good one that you’d be happy to eat straight from the packet (no compound chocolate or baking blocks please) and you can use milk or dark (semi-sweet) in this recipe.
For the cocoa, I like to use dutch process cocoa. It has a smoother chocolate flavour than regular cocoa. They are interchangeable in this recipe.
This batch of fudge frosting will cover 12 cupcakes or 2 layers of frosting on an 8-inch cake.
How To Make Chocolate Fudge Frosting
- Start by beating together butter, icing (powdered) sugar and dutch process cocoa. I like to use my stand mixer, so I can let it run hands free.
- Add the melted but cooled chocolate, vanilla and a touch of milk and beat it again.
- If it’s too stiff, add a little more milk then use it immediately
How Do You Melt Chocolate For Frosting
I always melt my chocolate in the microwave but the trick is to only heat for 20 seconds at a time and stir well between each. As you stir, it will continue to melt and you don’t want to overheat the chocolate. I find my microwave will melt milk chocolate in a maximum of 90 seconds and dark chocolate in a maximum of 2 minutes, in 20 second bursts, making sure to stir it well.
How Do You Thicken Frosting?
If you want to thicken your frosting, just add a little more icing sugar, at no more than 2 tablespoons at a time until the consistency you want. Keep in mind that on a hot day, your frosting will be softer than on a cooler day.
Recipe Ideas To Use Your Frosting On
This frosting is a chocolate lovers dream.
- It works beautifully on this One Bowl Chocolate Freckle Cake
- Or on my favourite chocolate cupcake recipe.
- You could use it to top these Thick Fudgy Chocolate Chip Brownies to make them extra rich too.
- Or if the chocolate in the frosting is already enough, try it on this easy vanilla cupcake recipe.
Now you have the very best chocolate fudge frosting recipe, what are you going to use it on?
More Delicious Buttercream Recipes
Chocolate Fudge Frosting
- 170 g unsalted butter, softened (1 ½ sticks)
- 2 cups icing (powdered) sugar
- ⅓ cup dutch process cocoa
- 2 tablespoons whole milk (notes)
- 100 g dark (50%) chocolate, melted and cooled to room temp (3.5oz)
- 2 teaspoons vanilla extract
For best results, always weigh ingredients where a weight is provided
- Beat the butter, sugar and cocoa in a bowl on low speed until it comes together, then beat on medium-high for 4-5 minutes until it's lightened and creamy.
- Add half the milk, the melted (but cooled) chocolate and the vanilla and beat for another 4-5 minutes on low until well lighter and fluffy. It should be quite soft and light but hold it’s shape.
- If the mixture is too stiff, add the remaining milk and beat it through.
- I use a standard Australian 20ml tablespoon (=4 teaspoons worldwide)
- Use this frosting to top 12 cupcakes or two layers of an 8 inch layer cake
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