chocolate buttercream frosting

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

Chocolate Buttercream Frosting

unsalted butter (room temperature)

cocoa powder

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

vanilla extract

salt

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.

Rich and creamy, this old fashioned chocolate buttercream frosting never goes out of style. With only five ingredients, it&#x27;s so easy to make, too!

(1 stick) unsalted butter, softened

confectioners’ sugar

milk

espresso powder

Add cocoa to large bowl and whisk to...

Add cocoa to large bowl and whisk to remove lumps (or sift). Add butter and beat until combined.

Add sugar, vanilla, milk, and espresso powder, if...

Add sugar, vanilla, milk, and espresso powder, if using. Beat on low speed until combined; beat on high speed about 2 minutes until fluffy and smooth.

If consistency of frosting is too thin, gradually...

If consistency of frosting is too thin, gradually add more sugar. If the frosting is too thick, add milk a teaspoon at a time until frosting is desired consistency.

Makes enough to frost and fill a 2-layer...

Makes enough to frost and fill a 2-layer cake, or to frost 24 cupcakes. Make a half batch for 9 x 13-inch cake unless you like a lot of frosting!

This American chocolate buttercream frosting is decadent, indulgent, and chocolatey. It has just the right amount of sweetness and is perfect for spreading or piping on cakes or Chocolate Cupcakes.

Chocolate Buttercream Frosting (6-Minute Recipe)

unsalted butter (softened)

confectioners sugar

whipping cream

tsp pure vanilla extract

tsp salt

With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.

Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.

Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting.

https://content.jwplatform.com/videos/IA5uC3LP.mp4

This American Chocolate Buttercream Frosting is silky, whipped, decadent, and chocolatey with just the right amount of sweetness. It spreads and pipes beautifully over cakes and Chocolate Cupcakes.

These triple chocolate cupcakes are ridiculously indulgent, easy to make and intensely chocolatey. With moist chocolate cupcakes, a luxurious chocolate fudge sauce and rich chocolate buttercream frosting, these cupcakes are without doubt one of the best chocolate desserts out there.

Triple Chocolate Cupcakes (Gluten Free)

eggs, room temperature

yogurt

+ 1/2 tbsp (190 mL) milk, room temperature

lemon juice

(400 g) plain gluten free flour blend

(45 g) cocoa powder

tsp xanthan gum

tsp baking powder

sugar

(339 g) softened unsalted butter

5 1/3 oz (150 g) dark chocolate, melted

+ 2 tbsp (100 mL) milk

(30 g) cocoa powder

(50 g) granulated sugar

oz (100 g) dark chocolate, chopped, divided

tbsp (40 g) unsalted butter

(680 g) softened unsalted butter

(480 g) powdered/icing sugar

(120 g) cocoa powder

10 1/2 oz (300 g) dark chocolate, melted and cooled until warm/room temperature

Pre-heat the oven to 355 ºF (180 ºC) and line cupcake baking tin(s) with cupcake liners.

In a small bowl, mix together the eggs, yogurt or sour cream, milk and lemon juice. Set aside.

Sift together the gluten free flour blend, cocoa powder, xanthan gum and baking powder. Add in the sugar and salt, and mix well.

Add the softened butter to the dry ingredients. Using a stand mixer with the paddle attachment or a hand mixer with the double beater attachment, whisk the butter into the dry ingredients until you get small, pea-sized pieces.

Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

Add in the melted chocolate and whisk until evenly incorporated.

Evenly distribute the cupcake batter among the cupcake cases – they should be each about 3/4 filled.

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 20 minutes or until an inserted toothpick comes out clean.

Allow to cool.

For chocolate cupcakes:

In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

Set aside. The chocolate fudge sauce will thicken slightly while cooling.

For chocolate fudge sauce:

In a stand mixer using a paddle attachment, or using a hand mixer with the double beater attachments, beat the butter for 2 - 3 minutes, until pale and fluffy.

Add the powdered sugar, and beat for a further 5 minutes.

Add the cocoa powder and salt, and beat until evenly distributed in the buttercream.

Add in the melted (and cooled) dark chocolate, and beat until you get a rich, fluffy chocolate frosting with an even chocolate brown colour.

For chocolate buttercream frosting:

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the chocolate fudge sauce.

Pipe the chocolate buttercream frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

Sprinkle with chocolate shavings or sprinkles of choice.

Enjoy!

Assembling the cupcakes:

The triple chocolate cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Storage:

Beautiful, delicious and full of heart – these raspberry &amp; chocolate Valentine’s cupcakes are the perfect way to share your love. With moist raspberry cupcakes, a raspberry jam centre, and topped with a luxurious chocolate buttercream frosting. Plus, they’re easy to make!

Raspberry & Chocolate Valentine’s Cupcakes (Gluten Free)

tbsp (60 g) yogurt or sour cream

(120 mL) milk, room temperature

vanilla paste ((or 2 tsp vanilla extract))

flour

tsp beetroot powder ((optional

(250 g) granulated sugar

(226 g) unsalted butter, softened

(340 g) softened unsalted butter

(240 g) powdered/icing sugar

(60 g) cocoa powder

5 1/4 oz (150 g) dark chocolate, melted and cooled until warm/room temperature

raspberry jam

raspberries

heart-shaped cookies

First, make the raspberry reduction:In a small saucepan, cook the raspberries on medium-high heat until they have released their juice and part of the liquid has evaporated.Pass the raspberry mixture through a sieve to remove the seeds and skin.Return the raspberry juice to the saucepan and cook further until it has decreased in volume to about 5 - 6 tbsp.Allow to cool.

Pre-heat the oven to 355 ºF (180 ºC) and line the cupcake baking tin with cupcake liners.

In a small bowl, mix together the egg whites, yogurt or sour cream, milk, raspberry reduction and vanilla paste. Set aside.

Sift together the gluten free flour blend, xanthan gum, baking powder and beetroot powder. Add in the sugar and salt, and mix well.

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 20 - 22 minutes or until an inserted toothpick comes out clean.

For raspberry cupcakes:

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the raspberry jam.

Sprinkle with crushed freeze-dried raspberries, and top with heart-shaped pink cookies or other decorations of choice.

The raspberry &amp; chocolate Valentine's cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Sink your teeth into these rich and chocolatey Small Batch Chocolate Cupcakes! This recipe gives you 6 incredibly moist cupcakes that are topped with a thick layer of chocolate buttercream frosting. Perfect for any chocolate lover in your life!

Small Batch Chocolate Cupcakes

All-Purpose Flour

Sugar

Light Brown Sugar (lightly packed)

Unsweetened Cocoa Powder

tsp Baking Powder

tsp Baking Soda

Salt

Large Egg

Milk

tbsp Vegetable Oil

tsp Vanilla Extract

tbsp Hot Water

tsp Espresso Powder

Unsalted Butter (room temperature)

Powdered Sugar (sifted)

tbsp Heavy Whipping Cream

Preparation

Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Line the middle rows of a cupcake tin with the cupcake liners. Set to the side.

Dry Ingredients

Using a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set to the side.

Wet Ingredients

In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder.

Blend

Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cupcake batter.

Divide

Evenly divide the cupcake batter into the cupcake liners, filling each one approximately 2/3 full.

Bake

Bake the cupcakes for 18-20 minutes at 350ºF or until an inserted toothpick comes out clean. The cupcakes should have a slight dome to the top and will bake right to the edge of the liners.

Cool

Cool the cupcakes in the tin for 5-10 minutes. Remove and allow to cool completely before frosting.

small batch chocolate cupcakes

Using a hand held mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy (1-2 minutes).

Add in the sifted powdered sugar, unsweetened cocoa powder, salt, and vanilla extract and mix together on low speed.

As the frosting starts to come together, add in the heavy whipping cream continuing to mix on low speed until well blended. Scrape down the sides of the bowl as needed.

If you prefer a thicker frosting, reduce the heavy whipping cream to 1 tablespoon. If you prefer a thinner frosting, add a tablespoon of sifted powdered sugar until desired frosting consistency is acheived.

All you need are six ingredients and you&#039;ll have this rich and creamy Chocolate Buttercream Frosting ready in no time. It&#039;s so delicious that you&#039;ll want to eat it by the spoonful.

unsalted butter (room temperature (339 grams))

cocoa powder ((50 grams))

heavy cream (or whole milk (90-120 milliliters))

In a large mixing bowl or the bowl of a stand mixer with the whisk attachment, whip the butter until very light and fluffy, about 5 minutes.

Add the cocoa powder, vanilla, and salt. Mix on low speed until well combined, stopping to scrape down the bowl a couple of times. With the mixer on low, gradually add in the confectioner’s sugar about a cup at a time alternating with a tablespoon of cream. (I like 6 cups of sugar for a smooth and swoopy frosting, but for a stiffer frosting, use up to 8 cups of sugar.) Scrape down the bowl.

Increase the speed to medium-low and beat until fluffy and spreadable, about 1 minute. Add additional cream a tablespoon at a time if your frosting feels too thick or stiff. This recipe makes enough frosting for 24 cupcakes or a 9-inch 2-layer cake.

https://www.youtube.com/watch?v=MM4mvdythZE

Knowing how to make chocolate frosting is a cornerstone to baking! This chocolate frosting recipe is super easy and comes togethern in a snap. It has the perfect balance of sweet, salty and CHOCOLATE! You’ll love using this frosting for icing cupcakes cakes and macarons. Remember to add a bit of cream at the end a tablespoon at a time until you have the desired consistency for cake decorating etc.

Full Recipe: https://preppykitchen.com/chocolate-buttercream/

HOW DO YOU MAKE FLUFFY CHOCOLATE ICING?

Whipping the butter and sugar together on a medium speed for about 5-7 minutes will incorporate more air into the mixture and give you a fluffier frosting.

For a light and fluffy frosting try whipping up a batch of Swiss or Italian meringue buttercream. Both use whipped egg whites to create a light and fluffy frosting. Mix in 1/2 cup of melted and cooled dark chocolate and a teaspoon of espresso powder for an amazing fluffy chocolate icing.

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How to Make Chocolate Frosting

How to make the best chocolate buttercream frosting! This is one of the best chocolate frostings that you can make.

salted butter

unsweetened cocoa

chocolate

instant coffee

heavy cream

icing sugar

Melt your three chocolate squares in the microwave, slowly and carefully until they are liquidy smooth. Set aside to cool.

Whip the butter in your mixer until it's light and fluffy.

Add in the cocoa, beating until combined.When the chocolate is cool, add it to the butter. Make sure it's cooled!!

Add the instant coffee to one tablespoon of cream, then add to the butter mixture

.Now you can put in the icing sugar one cup at a time, beating until combined.

Adjust the thickness/texture by using another tablespoon of cream, adding it slowly until the texture you want is achieved.

Rich and velvety chocolate buttercream frosting with heaps of chocolate flavor. Ideal to spread on cakes or to pipe onto cupcakes.

Butter (Lightly Salted, Softened*)

Powdered Sugar

Cocoa Powder (Unsweetened)

Tbsp Milk

tsp Instant Espresso Powder (Optional)

Add softened butter to the bowl of your stand mixer and starting at slow speed gradually increase speed and beat until smooth and pale in color.

Add the powdered sugar and cocoa powder, vanilla extract, milk and instant espresso powder and starting at slow speed and gradually increasing speed beat for a few minutes until very fluffy and smooth.

If it ends up too thin, then add 1/4 cup more powdered sugar.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1586434831/taserjbyrtbxnj3x6fau.mp4

Chocolate Buttercream Frosting - Gimme That Flavor. Rich and velvety chocolate buttercream frosting with heaps of chocolate flavor. Ideal to spread on cakes or to pipe onto cupcakes.

Chocolate Buttercream Frosting - Gimme That Flavor

This chocolate buttercream frosting recipe only uses seven ingredients! It&#x27;s so easy to make and delicious you&#x27;ll never buy frosting again!!

sifted, unsweetened baking cocoa (80 grams)

tsp vanilla extract (4 grams)

tsp fine table salt (3 grams)

sugar (625 grams)

heavy cream, room temperature (180 grams)

milk chocolate chips, melted and cooled (230 grams)

Electric hand mixer or stand mixer

Rubber Spatula

Beat the butter on a medium speed for...

Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth. 

Add in the sifted cocoa powder, vanilla extract...

Add in the sifted cocoa powder, vanilla extract and salt, and mix on low until the ingredients are fully incorporated.

Slowly mix in the powdered sugar. Half way...

Slowly mix in the powdered sugar. Half way through, add in the heavy cream to make the frosting easier to mix. Scrape the sides and bottom of the bowl as needed with a rubber spatula.

Mix in the cooled, melted chocolate on a...

Mix in the cooled, melted chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.

To make the frosting extra smooth, stir by...

To make the frosting extra smooth, stir by hand with a rubber spatula for a couple minutes. Push the frosting back and forth to work out any extra air that was incorporated while the frosting was being mixed. Cover with plastic wrap to prevent crusting and set aside.

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