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Home » Blog » Recipes

Chocolate Fudge Buttercream Frosting

Published: Jul 9, 2025 by Kara · This post may contain affiliate links · This blog generates income via ads

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This chocolate fudge buttercream frosting is the perfect topping for cakes and cupcakes, it’s a no-cook recipe and has a deep chocolate flavor that is heavenly on cakes and cupcakes.

Jump to Recipe
Fluffy chocolate buttercream frosting in a clear mixing bowl with a white paddle attachment, surrounded by white flowers.
Jump to:
  • Why You’ll Love This Frosting!
  • Pro Tip
  • Recipe
  • Steps to make this frosting with step-by-step photos
  • Tips & FAQs:
  • Supplies used
  • Tried This?
  • Other posts you might like

There’s just nothing like homemade chocolate frosting. It’s perfect for not only chocolate cakes and cupcakes, but also yellow cakes, marble cakes, brownies and sometimes I even dunk cookies into it. It’s a thing I do way too much.

This fudge frosting is great because you can make it either super fluffy or smooth, depending on how you mix it. It’s also a no-cook fudge frosting, which means it comes together pretty easily.

I’ve added several chocolate frosting recipes on this site, but this one is the fudgiest of them all. I am obsessed with this icing and I hope you love it just as much as I do. 

Thick, creamy chocolate buttercream frosting in a clear glass mixing bowl with a white paddle attachment.
Creamy chocolate buttercream frosting in a mixing bowl with a paddle attachment.

Why You’ll Love This Frosting!

  • No-Cook Recipe – Quick and easy, you’ll just mix and you’re done!
  • Rich Chocolate Flavor – Deep, bold chocolate taste.
  • Smooth or Fluffy Texture – Customize it to your preference.
  • Versatile – Great for cakes, cupcakes, sandwich cookies, brownies and more.

Pro Tip

Cool the Melted Chocolate Properly – Make sure that the melted chocolate is at room temperature when added to the frosting. This will help to prevent it from melting the butter in the frosting and making the frosting runny.

Recipe

Fluffy chocolate buttercream frosting in a clear mixing bowl with a white paddle attachment, surrounded by white flowers.

Chocolate Fudge Buttercream Frosting

This chocolate fudge buttercream frosting is the perfect topping for cakes and cupcakes, it’s a no-cook recipe and has a deep chocolate flavor that heavenly on cakes and cupcakes.
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Course: Dessert
Cuisine: American
Keyword: chocolate fudge buttercream frosting
Difficulty Level: Beginner
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 24 cupcakes or 1, 8-round two-layer cake
Calories: 194kcal
Author: Kara @I Scream for Buttercream

Ingredients

  • 1 (12-ounce) bag semi-sweet chocolate chips, melted and cooled down to room temperature
  • 2 cups unsalted butter, room temperature
  • 1 cup natural unsweetened cocoa powder (I use Hershey’s brand)
  • 2 ½ cups confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (may add in another tablespoon if needed)
US Customary – Metric
Have questions?Check out the Tips & FAQ section or the video in the post!
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Instructions

  • Add the semi-sweet chocolate chips to a microwave-safe bowl and heat for about 40 seconds and stir. If not fully melted, heat 20 more seconds at a time, stirring in between, until all melted and smooth. Set aside to cool until it’s almost room temperature (about an hour or so). (Alternately, set in the fridge to chill for about 10-15 minutes, stirring every 5 minutes. Make sure it doesn’t get cold and firm up. It needs to be around room temperature, but not warm.)
  • In a large mixing bowl, add the room-temperature butter and mix with an electric mixer on medium-high speed until smooth.
  • Add the cocoa powder and mix on low until combined, then on medium-high speed until well incorporated. Scrape down the sides of the bowl.
  • Add the confectioner’s sugar, vanilla extract and 2 tablespoons of milk, then mix on medium-high speed until smooth.
  • Add the melted and cooled chocolate and mix on medium-high speed until smooth.
  • Check the consistency. If too thick, add milk, a tablespoon at a time, mixing after each addition.
  • To make the frosting fluffy, mix on high speed for a couple of minutes.
  • To make smooth frosting, mix it on low speed for several minutes.
  • Add to cooled cake or cupcakes.

Notes

How to Store: This frosting can be stored in an air-tight container at room temperature for about 3 days, then it can be stored, covered, in the refrigerator for another 2-3 days to prolong freshness. (If you add anything perishable to it, like fruit, then it will need to only be stored in the refrigerator.)
Be sure to check out the TIPS & FAQs section in this post—it should answer any questions you may have about ingredients, substitutions, etc.
Nutritional values are an estimate.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 194kcal | Carbohydrates: 15g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 4mg | Potassium: 62mg | Fiber: 1g | Sugar: 12g | Vitamin A: 475IU | Calcium: 11mg | Iron: 1mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

Steps to make this frosting with step-by-step photos

(The full printable instructions are in the recipe card above.)

Step 1:

Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating for about 40 seconds and stirring. If not fully melted, heat in 20-second intervals, stirring in between, until smooth. Set aside to cool to room temperature (about an hour) or place in the fridge for 10-15 minutes, stirring every 5 minutes. Ensure it doesn’t firm up.​

Step 2:

In a large mixing bowl, beat the room-temperature butter with an electric mixer on medium-high speed until smooth.​

Step 3:

Add the cocoa powder and mix on low until combined, then increase to medium-high speed until well incorporated. Scrape down the sides of the bowl.​

Step 4:

Add the confectioner’s sugar, vanilla extract, and 2 tablespoons of milk. Mix on medium-high speed until smooth.​

Step 5:

Add the melted and cooled chocolate, mixing on medium-high speed until smooth.​

Glass bowl filled with whipped chocolate buttercream frosting, paddle attachment resting inside, with white daisies in the background.

Step 6:

Check the consistency. If too thick, add additional milk, one tablespoon at a time, mixing after each addition.​

Step 7:

Apply to cooled cakes or cupcakes.​

Chocolate cupcake with rich fudge frosting and colorful candy sprinkles, partially eaten and displayed on a white plate.

Tips & FAQs:

Can I use milk chocolate instead of semi-sweet chocolate chips?

Yes, but the frosting will be less rich and chocolatey. If you’d like my milk chocolate buttercream recipe, you can find that here: Milk Chocolate Buttercream

Can I make this frosting ahead of time?

Yes, just store it in an airtight container. It can sit at room temp for a few days, or in the refrigerator for up to a week. Bring it to room temperature and re-whip before using. 

What cakes should I use this on?

This frosting would go perfectly with these recipes on the site:
Best Chocolate Cupcakes
Chocolate Mini Cupcakes

Classic Yellow Cake
Moist Marble Cake
Double Chocolate Cake
Chocolate Coconut Cake
Mini 6-Inch Chocolate Cake

As an Amazon Associate, I earn from qualifying purchases.

Supplies used

  • Mixing bowls- similar
  • Measuring cups and spoons
  • Silicone spatulas
  • Electric hand mixer
  • Electric stand mixer
  • Flex edge beater attachment for electric stand mixer

Tried This?

Let me know how it turned out for you—I always love hearing from you!

Other posts you might like

  • How to Make Ganache
  • Best Chocolate Cupcakes
  • Chocolate Mini Cupcakes
  • Cosmic Brownie Cupcakes
  • Classic Yellow Cake
  • Moist Marble Cake
  • Double Chocolate Cake
  • Chocolate Coconut Cake
  • Mini 6-Inch Chocolate Cake
Rich chocolate fudge buttercream frosting in a mixing bowl and spread on a chocolate cupcake topped with colorful candy-coated chocolates.

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