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.
- 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
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.
- 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.