Chocolate Buttercream Frosting Recipe

Chocolate buttercream frosting

  • makes enough to ice 12 cupcakes or fill and ice a 20cm cake
  • Easy

Silky, delicious buttercream gets a chocolate makeover. This recipe is perfect for icing cupcakes or filling sponge cakes


Cocoa makes for a child-friendly buttercream, but if you want a more grown-up flavour, add melted dark chocolate as well. When working with melted chocolate, make sure it’s cool and work fast so that the buttercream doesn’t start to seize-up.



  • salted butter 100g, softened and cubed
  • icing sugar 150g, sifted
  • cocoa powder 25g
  • whole milk 2 tbsp
  • dark chocolate 50g, melted and cooled


  • Step 1

    Beat the soften butter using either a hand mixer or free-standing electric mixer until smooth. Gradually add the icing sugar in 3 separate additions and beat fully between each. Add the cocoa and beat again. Mix in the milk to fully combine. On full speed beat the buttercream for at least 5 minutes until fluffy and smooth. Working fast, beat in the melted chocolate and spread and fill a 20cm cake or fill a large piping bag and pipe over cupcakes.