Chocolate Frosting Recipe

This is a delicious Chocolate Frosting Recipe that you must try! It is not too sweet and will satisfy any chocolate craving that you might have! This buttercream recipe works well for cakes, cupcakes, or cookies. Or whatever else you can think of, you could even just eat it plain!

It is relatively easy to mix up this chocolate frosting, and it tastes way better than store bought! It will have less ingredients as well. Also, a good quality cocoa powder is key. Not all cocoa powder is the same and you might want to try a few different ones to find your favorite. I use organic ingredients when making my frosting and I think it helps with the taste.

Note that this is a buttercream frosting and it can be stiff when you are mixing it up. For the second bag of powdered sugar, you can alternate mixing in the whole milk and the powdered sugar so it is easier. You can also add more milk if you need to adjust the consistency. Add additional milk 1 tbsp at a time so it doesn’t become too runny.

If the frosting starts to get too soft while you are decorating, put it in the refrigerator for a few minutes. Then you can continue to decorate. When using a frosting bag and tip, make sure to test it on a plate or something before frosting your cake again. The metal tip can get colder than the rest of the bag so you want to get that part of the frosting out.

The Chocolate Frosting Recipe is below. Since it is a frosting there is no need to adjust for altitude. And if you need a cake recipe check out my Chocolate Cake Recipe here! I hope you enjoy it! Be sure to leave a comment if you try it out or have any questions!

Chocolate Frosting Recipe

Chocolate Frosting Recipe

Delicious chocolate buttercream recipe that could be used for cakes, cupcakes or cookies! Recipe makes enough to frost 24 cupcakes, a 3 layer 6 inch cake, or a 2 layer 8 inch cake.


  • 2 cups butter
  • 1 cup cocoa powder
  • 32 oz. powdered sugar (two 16 oz. bags or about 8 cups)
  • 4 tsp vanilla extract
  • 8 tbsp whole milk


  • Leave the butter on the counter to soften a bit at room temperature. Or you can place two sticks of butter in the microwave and heat for 9-11 seconds to soften, then repeat with the other two sticks of butter. Once the butter is a little soft but is still firm then it is ready. You should be able to make an indent in the butter if you push firmly.
  • Place the butter in your mixing bowl and beat for a few minutes.
  • Add in your cocoa powder. Mix until combined.
  • Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Continue until the whole bag is mixed in.
  • Add in the vanilla and mix until combined.
  • Open the second bag of powdered sugar. Add in about a third and mix.
  • Add in 4 tbsp of whole milk. Mix until combined.
  • Add in another third of the powdered sugar and mix. Then add in the last of the powdered sugar and mix until combined.
  • Add in the last 4 tbsp of milk and mix until combined. If you need to adjust the consistency add in a tbsp of milk at a time.
  • Mix the frosting for about 2 minutes. Scrape the bowl, then mix for another minute.
  • Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
  • Frost your cake, cupcakes, cookies, etc.!
  • Store any leftovers in an airtight container. It will last up to two weeks in the refrigerator, or you could freeze it for up to 3 months.