This chocolate buttercream is the best!  Recipe makes enough frosting for a 3-layer cake.  You can divide it by a third for a batch of cupcakes.  Because of its thick consistency, it is perfect for piping cupcakes.  I keep them chilled in the refrigerator and take them out 30 minutes before serving.  Yum!

1 – 1/2 c. butter, softened
8 oz. cream cheese, softened
1 – 1/2 c. unsweetened cocoa powder (I use extra dark cocoa powder, or half regular and half extra dark)
3 t. vanilla
4 1/2 -7 c. powdered sugar (start with 4 – 1/2 and add more to taste)
3-4 T. cream of milk

With an electric mixer, beat butter and cream cheese until fluffy
Add in cocoa powder and vanilla, and carefully beat until combined
Beat in powdered sugar 1 cup at a time
Add cream or milk as necessary to make spreadable consistency
Frosting should be very thick


From:  Stay at Home Chef

Print Friendly