Chocolate Buttercream Frosting
Chocolate Buttercream Frosting

Chocolate Buttercream Frosting

We made some gluten free chocolate cupcakes the other day and, while Kate usually makes her delicious frosting to go along with them, I decided that I wanted try out a new recipe that I had found online for chocolate buttercream frosting. It had a much lighter and more whipped texture than what we usually make, but it was delicious so I thought I’d share. Here’s the original site that I found the recipe at
Brown Eyed Baker.

Chocolate Buttercream Frosting

Prep Time: 15 minutes
Yields: Enough to frost 12 cupcakes


  • 1 cup (8 ounces) unsalted butter, room temperature
  • 2ยฝ cups powdered sugar
  • 1 teaspoon vanilla
  • 4 ounces semisweet or bittersweet chocolate, melted and cooled

Using the wire whisk attachment with stand mixer, whip the butter on medium-high speed for 5 minutes {scrape the bowl occasionally.} Next, reduce speed to low and gradually add the powdered sugar. After the powdered sugar is mixed, increase the speed to medium-high and add the vanilla and melted chocolate and whip until light and fluffy, about 2 minutes – scrape bowl as needed.

Store any unused frosting in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.


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