Chocolate Butter Cream Frosting
A rich, creamy chocolate buttercream with a subtle hint of espresso that deepens the chocolate flavor. Perfect for layer cakes, cupcakes, and brownies.
Ingredients
- 1 1/2 cup butter
- 1 cup unsweetened cocoa powder
- 5 cup confectioner's sugar
- 1 1/2 teaspoon vanilla extract
- 3 oz milk
- 1 oz espresso or robust coffee
Instructions
- In a large mixing bowl, beat the softened butter and cocoa powder together until smooth and creamy.
- In a small bowl or measuring cup, combine the milk and espresso.
- Add 1 cup of confectioners' sugar to the butter mixture and mix until fully incorporated. Add 1 tablespoon of the milk mixture and mix again.
- Continue alternating the remaining confectioners' sugar and milk mixture, mixing well after each addition, until all of the sugar and liquid have been incorporated.
- Add the vanilla extract and beat until the frosting is light, fluffy, and smooth.
- If needed, adjust the consistency by adding a little more milk for a softer frosting or additional confectioners' sugar for a thicker frosting.
Notes
- This recipe will generously frost one 8-inch or 9-inch double-layer cake.
- The espresso enhances the chocolate flavor without making the frosting taste like coffee.
- For the smoothest texture, ensure the butter is fully softened before mixing.