This chocolate buttercream is the beast!  You can make it as rich or fudgey as you like.  Recipe makes enough frosting for a 3-layer cake.  You can divide it by a third for a dozen cupcakes (see note below).  Because of its thick consistency, it is perfect for piping cupcakes.  I keep the cake or cupcakes chilled in the refrigerator and remove 30 minutes before serving.  Yum!

1 – 1/2 c. butter, softened
8 oz. cream cheese, softened
1 – 1/2 c. (4.5 oz) unsweetened cocoa powder (I use extra dark cocoa powder, or half regular and half extra dark)
1 T.  vanilla
3-7 c. powdered sugar, unsifted (start with 3 c.  and add more to taste)
3-6 T. cream or kahlua (more if needed)

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 and fudge like

NOTE:  For a dozen cupcakes, cut recipe in third:

1/2 c. butter, 2-1/2 oz. cream cheese, 1/2 c. cocoa, 1 t. vanilla, 1 c. powdered sugar, 1-4 T. cream or booze

From:  Stay at Home Chef

Print Friendly, PDF & Email