chocolate buttercream

Perfect Chocolate Buttercream Frosting is an essential when it comes to birthday cakes and other celebrations. Get this family favorite, perfect chocolate buttercream frosting recipe.

Perfect Chocolate Buttercream Frosting Recipe

butter (3 sticks, softened)

cocoa

confectioner’s sugar

milk

vanilla extract

espresso powder

Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.

Cream together butter and cocoa powder until well-combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and espresso powder and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

This easy chocolate buttercream frosting is smooth, fluffy and perfect for cupcakes, cakes and more!

Chocolate Buttercream Frosting

(2 sticks) unsalted butter, softened

unsweetened cocoa powder, sifted

salt

sugar

evaporated milk (or whole milk)

Using a stand mixer or hand mixer, beat...

Using a stand mixer or hand mixer, beat butter, cocoa powder, vanilla and salt together until smooth in a large bowl. Add powdered sugar in two additions, beating until smooth each time, scraping the sides of the bowl as needed.

Slowly beat in milk, a tablespoon or two...

Slowly beat in milk, a tablespoon or two at at a time, until frosting reaches desired consistency. Frosting should be light and fluffy and easily spreadable.

Use frosting as desired!

https://mediavine-res.cloudinary.com/video/upload/lefuz7thwqxm0f3qwdpb.mp4

This bakery style Chocolate Buttercream Frosting is extra rich, smooth, fluffy and perfect for frosting on top of cakes, cupcakes and cookies!

Chocolate buttercream is rich, decadent, and SO chocolaty! It&#x27;s easy to make - with just three ingredients - and perfect for cakes and cupcakes.

unsalted butter (room temperature)

cocoa powder

confectioners' sugar (add more if needed to get desired stiffness)

In the bowl of a stand mixer or using a handheld electric mixer, beat butter at high speed for three minutes until light and fluffy.

Mix in cocoa powder.

Mix in powdered sugar a little bit at a time.

Mix in vanilla and salt.

Pipe over or spread onto desserts.

Chocolate Snack Cake with Chocolate Buttercream - the perfect cake recipe to have in your back pocket. Tender chocolate cake topped with fluffy chocolate buttercream

Chocolate Snack Cake with Chocolate Buttercream

Neutral Oil Cooking Spray

flour

(35 grams) unsweetened cocoa powder

baking powder

(60 grams) whole milk

(60 grams) heavy cream

tsp vanilla extract

Tbsp (90 grams) unsalted butter,

(150 grams) granulated sugar

eggs

sugar,

heavy cream

vanilla bean extract

Salt

Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. This recipe is very easy and better than any store bought cake mix. 

The Best Chocolate Cupcakes Recipe

(125 grams) All-purpose flour

(40 grams) Cocoa powder

Baking soda

(200 grams) Sugar

(120 milliliters) Buttermilk

(80 milliliters) Vegetable oil

(120 milliliters) Coffee

Vanilla extract

(115 grams) Butter, softened

(220 grams) Powdered sugar

https://www.youtube.com/watch?v=demCt-E4-NM

Recipe video above. The key to ensuring your buttercream comes out fluffy and smooth (rather than dense and gritty) is to beat, beat, beat and to use the right ratio of butter to icing sugar. Quantity - This makes enough to swirl frosting on 12 cupcakes (see photos in post), to smear on 18 cupcakes, or a single layer 20-22cm / 8-9&quot; cake (like this Chocolate Fudge Cake).For a 2 layer cake, like as depicted in this Chocolate Cake recipe (2 layer 22cm/9&quot; cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 3.75 cups (ie 3 3/4 cups) / 450g.

/ 3/4 cup unsalted butter, softened

icing sugar / powdered sugar (, sifted (Note 1))

cocoa powder (, unsweetened, preferably Dutch Processed, sifted(Note 3))

milk ((any))

Place butter in the bowl of a stand mixer with paddle attached. Beat for 3 minutes on speed 7 until it becomes pale.

Add half the icing sugar and cocoa powder. Beat for 3 minutes - start slow, increase to speed 7.

Add remaining icing sugar and cocoa powder. Beat again for 3 minutes.

Add milk and vanilla if using. Beat again for 1 minute on speed 7.

Spread onto cakes / cupcakes, or spoon into frosting bag and pipe.

Dark Chocolate Buttercream is the perfect cake and cupcake topping for chocolate lovers everywhere! Comes together in just 10 minutes.

Dark Chocolate Buttercream

(115 g) unsalted butter

(630 g) powdered sugar

+ 1 Tbsp (65 g) baking cocoa

Tbsp milk

In the bowl of a stand mixer fitted with a whisk attachment whip the butter until creamy.

Add the chocolate, half the sugar and half the milk. Mix together starting slowly and speeding up as it combines.

Put the remaining sugar and milk in and mix until well combined.

Use to top your favorite cake or cupcakes!

Store at room temperature for several days or in the refrigerator for 2-3 weeks.

Been looking for a buttercream recipe. Glad I found this. I can't wait to try this. Thank you! :)

Chocolate Caramel Turtle Cupcakes are made with fudgy and fluffy chocolate cupcakes, topped with chocolate buttercream, and drizzled with caramel and chocolate ganache, topped with pecans and flaky salt. If you love chocolate caramel pecan clusters, you will love this recipe!

Chocolate Caramel Turtle Cupcakes

chocolate chips

water

½ tsp baking soda

vegetable oil

eggs (room temperature)

butter (room temperature)

tbsp half & half or heavy cream

caramel bits

pecans (chopped)

Preheat oven to 350° F. Line a cupcake tray with 12 cupcake liners.

In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the cocoa powder is dissolved. Set aside to cool slightly.

In a mixing bowl, combine flour, sugar, baking soda, and salt. Whisk to combine.

Mix the chocolate mixture again to ensure that the chocolate chips are melted.

Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.

Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined.

Fill cupcake liners ¾ full.

Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.

Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

Chocolate Cupcakes

In a large mixing bowl or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally.

Add the powdered sugar and mix on the lowest speed setting until fully combined.

In a microwave safe bowl, add chocolate chips and microwave for 30 seconds. Stir. Microwave for 15 second bursts and stir until smooth. Allow the melted chocolate to cool slightly.

In a small bowl, combine dark cocoa powder and hot water. Mix until combined.

Add the melted chocolate and cocoa mixture to the buttercream and mix on low speed. Add vanilla extract.

Turn the mixer on high and whip for an additional 2 minutes. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.

Chocolate Buttercream

In a microwave safe bowl, combine chocolate chips and half &amp; half/heavy cream.

Microwave for 30 seconds. Remove from microwave and stir.

Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.

Spoon the chocolate ganache into a disposable pastry bag or plastic sandwich bag.

Chocolate Ganache

In a microwave safe bowl, combine caramel bits and half &amp; half/heavy cream.

Microwave on 15 second intervals, stirring in between until the caramel is melted and smooth.

Spoon the caramel into a disposable pastry bag or plastic sandwich bag.

Caramel Drizzle

Allow cupcakes to cool to room temperature before icing and drizzling.

Using a disposable pastry bag with the tip of your choice, swirl the chocolate buttercream onto the cupcake.

Cut the tip of the chocolate ganache bag and drizzle the ganache over the buttercream. Ganache should cool slightly before drizzling so it doesn&#039;t melt the buttercream.

Cut the tip of the caramel drizzle bag and drizzle the caramel over the buttercream and chocolate ganache. Caramel should cool slightly before drizzling so it doesn&#039;t melt the buttercream.

Sprinkle the chopped pecans over the buttercream and drizzles. If desired, sprinkle with some flaky salt.

Assembling the Chocolate Caramel Turtle Cupcakes

Try a twist on a British classic, with this Chocolate Victoria Sponge Cake. How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder. Two tier chocolate sandwich cake filled with thick chocolate buttercream frosting. A easy to cook birthday cake, afternoon treat or just an excuse to get baking.Uk measurements and time given for baking in the oven in two loose base 8 inch sandwich tins.Check out blog post for ingredients and cooking time for two 7 inch or 9 inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.

Chocolate Victoria Sponge Cake

Large Eggs (Room temperature)

Butter (Room temperature (Stork

Caster Sugar

Self-raising flour

Cocoa powder

Butter (Room Temperture)

Icing sugar (plus extra for dusting on top)

Cooking Chocolate (We use milk chocolate

Weigh

For best results I would highly recommend weighing the eggs including the shells and matching your other ingredients measurements to that weight. The flour &amp; cocoa powder should be weighed together to make up to the same weight as the eggs.

Sieve

Sift the flour and cocoa powder together to remove lumps.

Grease

Grease the inside of two loose bottom, 8 inch / 20 cm sandwich cake tins - If using different size tins or only one tin check blog post for guidance on ingredients and cooking times.

Parchment

Add baking paper to fit the bottom of both cake tins this makes it easy to remove from the tin later. Preheat the oven to 190°C / 170°C fan / 375°F

Strips

If using cake baking strips for ensuring level cakes, measure up to the tins, then place in a container filled with cold water to soak up into the strips

Prepare for cake

Butter

Cream the butter only in a electric mixer fitted with a paddle or whisk attachment, until smooth.  Add sugar continue to mix.

Cream

Cream until light and fluffy, with a pale yellow colour.

Eggs

Turn speed of mixer to the lowest setting, add eggs one at a time with a tablespoon of the flour and cocoa powder to prevent curdling - if it does still to curdle it does not matter it will come back together once dry ingredients are added

Add half the flour and cocoa powder, mix on medium speed until combined.

Fold

Add remaining half of flour and cocoa powder, this time use a spoon to fold the mixture in by hand until just incorporated. Do not over mix.

Split

Split mixture between the two tins (I always use scales to make sure they are definitly even, but you can eyeball it)

Smooth

Use a spatula to push the mixture evenly around the tin.

Water

If using squeeze some water out of the baking strips

Add the wet baking strips to the outside of the sandwich cake tins

Oven

Cook in preheat oven 190°C / 170°C fan / 375°F  for 22 minutes.Check to see if the cake has pulled away from the sides. Should be soft and spring back from your touch.

Cool

Paper

Tip upside down on to a wire rack and remove the baking paper.

Wire rack

Leave on wire rack until completley cooled, do not handle too much whilst warm as the cake is prone to break, crack and crumble. It will firm up as it cools.

Make Chocolate Cake

Melt

Melt chocolate in a bowl over a pan of hot water.Or in the microwave at 50% power stirring every 30 seconds until melted.

Soften

Use electric mixer with paddle attachment or whisk to soften butter

Sift

Use a sieve to sift in half the icing sugar mix on low, add remaining half and mix until soft and fluffy

Chocolate

Pour the melted chocolate into the frosting.

Combine

Frosting

Place the prepared chocolate buttercream on to one of the sponges

Spread

Sprinkle

Slice

Slice and serve, as it is or with some cream.

Assemble Chocolate Victoria Sponge

https://embed.mediavine.com/videos/upvcplvyost2sy6yrpl0

Try a twist on a British classic, with this Chocolate Victoria Sponge Cake.
How to make a simple homemade chocolate cake mix using basic ingredients of butter, sugar, eggs, flour and cocoa powder.
A two-tier chocolate sandwich cake filled with thick chocolate buttercream frosting. An easy to cook birthday cake, afternoon treat or just an excuse to get baking.
Uk measurements and time are given for baking in the oven in two loose bases 8-inch sandwich tins.
Check out the blog post for ingredients and cooking time for two 7 inch or 9-inch cake tins or making chocolate cake in a single deep cake tin to cut into two after it is cooked.

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