This classic chocolate fudge frosting is so easy to make. It’s the perfect thick, creamy and deep chocolate flavored frosting for any cupcake or cake.
My favorite kind of cupcake is a yellow cake cupcake with chocolate fudge frosting. I know, of all the possibilities in the cupcake world that is so boring right? Well, I’m okay with you judging me on that one. There’s nothing wrong with a classic. This frosting is just that- classic.
When it comes to cakes and cupcakes, most people are either really into the cake or really into the frosting. I’m a cake person. Well, most of the time. This frosting might just be the exception. I almost never lick the spoon at the end when working with buttercream but this chocolate frosting is something else, so yes, I was scraping the bowl and licking the spoon. Again, judge me if you want but you would be doing the same!
This is not just a chocolate buttercream, this is a fudge buttercream. So, if you are looking for a deep chocolate flavored frosting to perfectly go with your yellow cake, you’ve come to the right place. This fudge frosting also tastes great with any chocolate cake for the ultimate chocolate indulgence. I’ve used it on my mini dark chocolate cupcakes and they were gone in no time!
When done right, this frosting holds up really well and can easily be spread or piped to make decorations. Be sure to use room temperature butter. It should be slightly soft so that you can easily leave an indent with your finger but not so soft that it has zero give. (If you forgot to leave the butter out, see my tips for how to get room temperature butter quickly!) The amount of milk going into the recipe is also flexible and will let you control the thickness of your frosting.
Once you’ve mastered this frosting, which doesn’t take much, you will be using it all the time. You’ll quickly realize that you just can’t go wrong with a classic fudge frosting and it will be homemade! Homemade frosting tastes better than anything you buy in tub at the grocery store and doesn’t come with all the preservatives.
- 4 ounces unsweetened chocolate, chopped
- 2/3 cup unsalted butter, room temperature
- 1 1/3 cup confectioners sugar, sifted
- 1 ½ teaspoons vanilla extract
- 3 Tablespoons milk
- pinch of salt
- Melt the chocolate over a hot water bath and cool.
- Using a paddle attachment, beat the butter in an electric mixer for about 1 minute.
- Add the sugar gradually on low speed and beat for another two minutes on medium speed.
- Add the milk, vanilla and a pinch of salt. Gradually add the cooled chocolate on low speed until incorporated.
- Beat the frosting for another 2-3 minutes on medium speed until fluffy.
Always start with room temperature butter for the smoothest frosting. If the frosting is too thick, add a tablespoon or two of milk and beat it again.
Nutrition Information:Yield: 12 Serving Size: 3 Tablespoons
Amount Per Serving: Calories: 202 Total Fat: 15g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 28mg Sodium: 17mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 2g