Chocolate buttercream is the perfect topping to so many cakes, cupcakes and cookies. This recipe is great for piping, isn’t too sweet, and you can adjust the level of chocolate to your liking.

swirl of super chocolaty darker in color chocolate buttercream frosting.

Making chocolate buttercream is a snap to do and it is so much better than what you can get in those tubs from the store. The best part is how customizable it is.

You can make it lightly chocolate, almost like a mouse. Or you can make it super chocolaty. Plus using cocoa powder really helps keep the frosting from getting too sweet. I’ll show you some variations so you can make your best frosting!

lighter chocolate buttercream on mixer paddle.

Hand holding mixer paddle filled with dark chocolate buttercream ready to be used on a cake.

When we threw my grandma a hootenanny birthday party, I knew I had to make a guitar cake. It was the perfect way to celebrate the musical party.

But what kind of cake? Of course my absolute go to cake, the devilishly good chocolate cake. It has never failed me yet and is so easy to put together.

Of course a couple of tones of chocolate buttercream on top would help give the guitar it’s look. So I pulled up this recipe and went to work.

Adjusting the Chocolate Flavor With Cocoa Powder

I made a double batch, taking out about 3/4 of a cup of buttercream before I added the cocoa powder for the strings and lettering. Then I added some cocoa powder for the lighter parts of the guitar.

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Once that part was done I added more cocoa powder for the darker parts. That is what I love about this recipe, you can make it as dark and chocolaty as you would like.

Cake shaped like guitar with two tones of chocolate buttercream piped on it.

slice of chocolate sheet cake with fluffy chocolate buttercream on top

The bitter cocoa powder also helps cut the super sweet powdered sugar. So you are easily able to make frosting as stiff as you’d like without it being tooth achingly sweet.

In fact, if you go really dark you may want to taste it and make sure it is sweet enough. You can always add a bit more powdered sugar and a splash of milk until you get it just right.

Just taste as you go and you are sure to get something you love. Then you will want to make it over and over again!

Storage

Buttercream can be stored in an airtight container at room temperature for up to three days. It can be stored in the refrigerator for up to 2 weeks. Or freeze it for up to 3 months. Bring chilled buttercream to room temperature and give it a quick stir before using it.

If you are a frosting fanatic like me, check out my Frosting 101. It goes through the different types of frosting and links to all sorts of delicious recipes!

5 from 13 ratings

Chocolate Buttercream Frosting

Author: Carlee

Servings: Servings

This chocolate buttercream frosting recipe is so much butter than what you get in the tubs at the store. Plus it only takes a few ingredients and a few minutes to make. Never buy a tub again!

Prep: 10

Cook: 0

Total: 10

Ingredients

▢ 1 cup butter softened
▢ 4 cups powdered sugar
▢ ¼ cup cocoa powder*
▢ 2 teaspoons vanilla extract
▢ 2 Tablespoons milk plus more as necessary

Instructions

Cream butter until smooth and fluffy.
1 cup butter
Add remaining ingredients and beat until completely combined. Start with 1/4 cup of cocoa powder and work your way up until you have it where you want it.
4 cups powdered sugar, ¼ cup cocoa powder*, 2 teaspoons vanilla extract, 2 Tablespoons milk
Adjust the final consistency with a bit more milk or powdered sugar as needed.
Frost your cake or cupcakes right away or store in an airtight container in the refrigerator.
To use from the refrigerator, bring to room temperature and then beat for a minute or two or until fluffy again before using.

Notes

*For more dark chocolate color, use dark chocolate or dutched cocoa powder. For the guitar cake I used about 1/4 cup of regular cocoa powder for the lighter color and then added 1/4 of dark cocoa powder for the darker color.

This recipe makes about 4 cups of frosting, or enough to frost 12-18 cupcakes or 1 9×13″ cake. For layer cakes, extra large swirls of frosting or to have extra for piping boarders etc, you may want to make 1 1/2 or 2 batches.