Fudgy Chocolate Frosting (Made in One Bowl)
This One-Bowl Chocolate Buttercream recipe has the best deep chocolate flavor and silky, fudgy texture. Perfect for cupcakes, cakes, or even sandwich cookies. It comes together in just 15 minutes with simple pantry staples.
Servings: 3 cups
Calories: 1050Calories
Ingredients
- 1 cup unsalted butter softened
- ⅔ cup natural cocoa powder sifted
- 2 ½ cup powdered sugar sifted
- ¼ cup heavy cream at room temperature, plus more as needed
- 2 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- In a large bowl using a hand mixer or stand mixer, beat the softened butter on medium speed until creamy and pale, about 2–3 minutes.1 cup unsalted butter
- Add the sifted cocoa powder and mix on low speed until well incorporated. Scrape the sides of the bowl to ensure it’s evenly blended.⅔ cup natural cocoa powder
- Gradually add the sifted powdered sugar, alternating with a little heavy cream. Mix on low until incorporated, then increase to medium and beat until smooth and fluffy.2 ½ cup powdered sugar, ¼ cup heavy cream
- Beat in the vanilla extract and salt. Mix for 1–2 more minutes. If the frosting is too thick, add more cream 1 tablespoon at a time. If it’s too soft, add a bit more powdered sugar.2 teaspoon pure vanilla extract, ¼ teaspoon fine sea salt
- For a fluffier texture, whip on high speed for another 2–3 minutes. For a fudgier, denser feel, stop mixing once it’s fully combined and smooth.
Notes
Makes enough for:
• 12 cupcakes (generously)
• 1 layer cake (9x13 or two 8-inch layers)
💡 Pro Tips
• For extra richness, you can use dark cocoa powder or swap half the butter for brown butter.
• If frosting a warm cake, make sure the cake is fully cooled or chilled to avoid melting.
• Stores well in the fridge for up to 5 days. Bring to room temp and re-whip before using.
• 12 cupcakes (generously)
• 1 layer cake (9x13 or two 8-inch layers)
💡 Pro Tips
• For extra richness, you can use dark cocoa powder or swap half the butter for brown butter.
• If frosting a warm cake, make sure the cake is fully cooled or chilled to avoid melting.
• Stores well in the fridge for up to 5 days. Bring to room temp and re-whip before using.
Nutrition
Calories: 1050Calories | Carbohydrates: 112g | Protein: 5g | Fat: 71g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 185mg | Sodium: 214mg | Potassium: 333mg | Fiber: 7g | Sugar: 99g | Vitamin A: 2182IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 3mg