This double-rich buttercream frosting is a chocolate lover's dream. For the true addict, though, you'll need to frost some chocolate cupcakes for absolute death by chocolate.
1/2 cup butter
1/4 cup shortening
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
2 tablespoons milk, more if needed
1 cup hot fudge topping
1 teaspoon vanilla extract
Combine the butter and shortening in a mixing bowl. Beat on medium speed with an electric mixer until creamed together.
Sift the cocoa powder and confectioners' sugar together. With the mixer running, slowly add the cocoa mixture to the butter mixture. With the mixer running, add the milk one tablespoon at a time until the frosting is smooth. Do not add more than 3 tablespoons of milk or the end result will be too runny.
Beat the fudge topping and vanilla extract into the frosting mixture until it is smooth. Use the chocolate fudge buttercream frosting immediately.
For a deeper chocolate flavor, use Dutch-processed cocoa powder.
If the frosting is too sweet, add a pinch of salt to balance the flavors.
For a mocha flavor, replace the milk with cooled brewed coffee.
Decorate your frosted cupcakes or cake immediately as the frosting will firm up once set.
Experiment with different extracts like almond or peppermint for a flavor twist.
Use high-quality cocoa powder and hot fudge topping for the best flavor.
This frosting pairs well with vanilla, red velvet, and, of course, chocolate cakes or cupcakes.
For a glossy finish, beat the frosting on high speed for a few minutes until light and fluffy.
Remember, the key to perfect frosting is the consistency, which can be adjusted with the amount of milk or sugar you add.
Unsalted butter is preferred for better control over the frosting's salt content.
Yes, you can use all butter instead of shortening, but the frosting may be less stable at room temperature.
Sifting prevents lumps for a smoother frosting, but you can whisk them together if you don't have a sifter.
Add milk, one teaspoon at a time, until the desired consistency is reached.
It's rich and creamy, perfect for filling cakes and cupcakes.
Store in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip before using.
Yes, it freezes well. Thaw in the refrigerator overnight and re-whip before using.
You can use melted chocolate or chocolate ganache as a substitute.
Yes, but it will require more effort to get a smooth, creamy texture.
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reviews & comments
June 23, 2022
I love this stuff! My go to chocolate buttercream!