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!
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.
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.