Quick Decadent Dark Chocolate Frosting
Smooth, fluffy chocolate frosting is such a dream! This recipe for dark chocolate buttercream frosting is super easy to make, with a richerflavor than a lot of other chocolate buttercream frostings. Ready in 20 minutes, it’s made with melted dark chocolate baking bark, heavy cream, powered sugar, unsalted butter, and instant coffee granules. This decadent frosting is going to become of your favorite for cakes and cupcakes!
Servings: 24
Calories: 182kcal
Equipment
Ingredients
- 8 ounces dark chocolate baking bar not chocolate chips if you can avoid it
- 1 cup unsalted butter room temperature
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 tablespoon instant coffee granules + 3 teaspoons hot water optional
- sprinkles optional
Instructions
- Chop the chocolate and place it in a heatproof bowl over a pan set over simmering water (be sure the bowl is not touching the water so your chocolate does not scorch). Stir the chocolate until just melted and set aside until cooled to room temperature.8 ounces dark chocolate baking bar
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.1 cup unsalted butter
- Add the heavy cream and vanilla and continue beating for 3 minutes.2 tablespoons heavy cream, 1 teaspoon vanilla extract
- Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.3 cups powdered sugar
- In a separate bowl, dissolve the coffee in 2 teaspoons of the hottest tap water.1 tablespoon instant coffee granules
- With the mixer on low speed, add the chopped chocolate and dissolved coffee to the butter/sugar mixture and beat until blended and smooth.
- Spread immediately on the cooled cake and top with sprinkles, if using.sprinkles
Notes
- This recipe makes enough frosting to top 24 standard cupcakes or a two-tier 8-inch layer cake.
- The recipe is easily halved to make frosting for a one layer 8- to 9-inch cake.
- Store frosting in an airtight container in the fridge up to one week. If preparing the frosting ahead of time, store in the fridge and allow to come to room temperature for a couple of hours before using. Stir really well with a rubber spatula before adding to a piping bag or spreading on a cake/cupcakes.
- Frosting may be frozen in an airtight container for up to 3 months. Thaw at room temperature and stir really well with a rubber spatula before using.
Nutrition
Calories: 182kcal | Carbohydrates: 20g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 2mg | Potassium: 11mg | Fiber: 1g | Sugar: 18g | Vitamin A: 255IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.02mg
