Mini cupcakes topped with creamy, smooth chocolate frosting.
Desserts

Creamy chocolate frosting

7 comments

Warning ~ dreamy, oh so good, lick the beaters clean, oh my goodness, creamy chocolate frosting ahead! Is there anything better than a decadent chocolate cake topped with a creamy chocolate frosting?! Oh yeah!! This recipe is for chocolate lovers.

Mini cupcakes topped with creamy, smooth chocolate frosting.
Creamy chocolate frosting

Now some of you may be thinking…that’s too much chocolate. But, for us chocolate lovers…this combination is just perfect. By the way…what do you call it? Icing? Frosting? I actually grew up calling it “icing.” But it’s not like I didn’t know what the word “frosting” meant either. To me, they were sort of interchangeable. However, if you google “icing vs frosting” you’ll find an explanation that states that the term “icing” is used to describe a more thin, sugary glaze that hardens on pastries and buns. “Frosting” is thick and fluffy. It is meant to coat the outside of a cake. This recipe is definitely for frosting. Everyone needs a great chocolate icing (I mean frosting) recipe. This chocolate frosting is deliciously chocolaty and creamy, but not overly sweet. It’s much better than store bought and very easy to make.

A kitchen aid beater covered in chocolate frosting.
Chocolate frosting is great for cupcakes or cakes

This recipe for creamy chocolate frosting, is from my childhood. My mom used to make this delicious frosting for our cakes and we loved licking the beaters clean (and making our faces a chocolaty mess.) The recipe is really quite easy. The best tip I can give you for a nice smooth consistency is to sift the cocoa and powdered sugar really well. This removes any little bits and chunks.

A cake stand full of mini-double chocolate cupcakes.

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Sifting the cocoa and powdered sugar is especially if you plan to use cake decorating tips and a piping bag for gorgeous swirly cupcakes. You don’t want frosting chunks to get stuck in the tip, clogging up the whole thing, making you cry and want to just eat the whole darn pastry bag of chocolate. (And yes, unfortunately I’m speaking from experience.) Also make sure the butter is soft and at room temperature (not melted).

So are you ready to frost your cake or cupcakes? I hope you enjoy this recipe. Please leave me a comment below about what you think. Don’t forget to save this recipe for later.

Happy cooking and baking!
Michelle

Essentials for this recipe:

Kitchen Aid Artisan Tilt-Head Stand Mixer
Wilton 46-Piece Deluxe Cake Decorating Set
Wilton Disposable 12-inch Decorating Bags, 24/ Pack

Creamy chocolate frosting

Creamy, chocolaty, decadent, smooth and delicious. You won’t need another chocolate frosting recipe.

  • 5 tbsp cocoa
  • 2 cups sifted powdered sugar
  • 2 tbsp hot water
  • 1 large egg
  • 2/3 cup soft butter
  • 1 tsp vanilla
  1. Sift together the cocoa and powdered sugar. Add the hot water, blend with and electric hand mixer (or stand mixer). Beat in the egg, butter and vanilla.
  2. If the frosting seems thin at this point,place the bowl in the fridge for a few minutes to cool, then beat again to desired consistency.
  3. Decorate!

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This recipe should give you enough chocolate frosting to frost a 9 x 13 cake, 12 cupcakes, or 24 mini cupcakes.

 

7 Comments

  1. I don’t think I have ever said that it was too much chocolate, nor do I think I ever will! This looks so delicious and decadent! I can’t wait to try your recipe!

     
  2. Excellent, I was looking for a chocolate frosting as my son Liam loved the one I use to buy in London but I cannot find that brand here in France. I will give this a try. Thank you for the tips.

     
  3. This looks so rich and naughty Michelle! Whatever you call it, I’m sure you have lots of helpers trying to scrape the bowl!

     
  4. This icing is so good; easy to make too. Thanks for sharing.

     

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