Best Chocolate Buttercream Recipes

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
• In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
• In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
• To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
• To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
• Serve the cake cold or allow it to come to room temperature before serving.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

CHOCOLATE WHOOPIE PIES WITH VANILLA BUTTERCREAM FILLING

Steps:

• Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
• Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
• Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
• Sift together the flour, baking powder and salt in a large bowl and set aside.
• In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
• Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
• For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
• In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
• Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
• Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
• Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
• Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
• Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
• Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
• Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
• Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.

BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
• Preheat oven to 350 degrees F.
• In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
• In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
• Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
• To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
• Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
• To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
• Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
• To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
• Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
• Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

CHOCOLATE-CHERRY CUPCAKES WITH CREAM CHEESE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Strain maraschino cherries over a large measuring cup. Count out 24 cherries with their stems intact and set aside on paper towels. Remove stems from the remaining cherries and place one in the bottom of each lined muffin cup.
• Stir cherry-flavored brandy into the cherry juice. Add more brandy or water to total 1 1/4 cups liquid. Pour liquid into a bowl.
• Add eggs and oil; beat with an electric mixer on low speed until just combined. Add cake mix and beat on medium speed for about 2 minutes. Evenly divide batter among the muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the tins for about 10 minutes. Transfer to a wire rack to cool completely, about 50 minutes.
• Meanwhile, make the frosting. Combine cream cheese and butter in the bowl of an electric mixer and beat on medium speed until blended, about 1 minute. Add vanilla extract and salt; beat for 1 minute more. Add powdered sugar, 1 cup at a time, beating after each addition. Add additional powdered sugar if frosting is too thin.
• Frost each cupcake and garnish with the reserved cherries.

WILTON'S CHOCOLATE BUTTERCREAM ICING, DECORATOR ICING/FROSTING

Steps:

• Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, 1 tbsp at a time until you get the desired consistency and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
• Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
• Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
• For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.

CHOCOLATE BUTTERCREAM CAKE (INA GARTEN)

Steps:

• Preheat the oven to 350°F Butter two 8-inch round cake pans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.
• To make the frosting, chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.
• Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoons at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, and espresso and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool and beat it again.
• To frost the cake, place one cake layer on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up and frost the top and sides.

CHOCOLATE CUPCAKES WITH CREAM CHEESE-OREO®-BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Whisk flour, cocoa powder, baking soda, baking powder, espresso powder, cinnamon, and salt together in a bowl. Whisk in white sugar and brown sugar.
• Beat eggs, water, and vanilla extract together in a separate bowl. Add sour cream and oil and beat well. Add egg mixture to the bowl with the flour mixture and mix well until no dry spots remain. Spoon batter into the prepared muffin cups, filling each 3/4 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
• Meanwhile, place cream cheese and butter into the bowl of a stand mixer and cream together until smooth. Add vanilla extract and mix. Add confectioners' sugar and mix on medium-low speed; whip into a firm consistency, 2 to 5 minutes. Frosting will thicken as you whip. Add milk 1 tablespoon at a time to thin if necessary.
• Crush whole cookies into crumbs in a food processor. Mix cookie crumbs into frosting using a rubber spatula. Chill frosting in the refrigerator for about 15 minutes before piping onto cooled cupcakes.

CHOCOLATE SWISS MERINGUE BUTTERCREAM

Steps:

• In medium glass or metal bowl, beat egg whites and sugar with whisk until blended. Set over pan of simmering water, beating occasionally, until sugar has dissolved and egg mixture reaches 160°F on candy thermometer, 16 to 20 minutes. Remove from heat.
• Pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups softened butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in vanilla. If mixture separates, beat until smooth.
• In small microwavable bowl, microwave chopped chocolate uncovered on High 60 seconds, stirring halfway through microwave time. Continue to microwave in 10-second increments, until chocolate can be stirred smooth. Let stand 10 minutes. Beat cooled melted chocolate into frosting until smooth.
• Fill and frost 1 (8-inch) three-layer cake.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• In medium bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate.
• Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.

FLUFFY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

CHOCOLATE COFFEE BUTTERCREAM ICING

Steps:

• Beat butter and cream cheese together in a bowl with an electric hand mixer until creamy; slowly beat in confectioners' sugar, cocoa powder, coffee, and salt until smooth and spreadable.