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.

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.
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
Chocolate Fudge Buttercream Frosting
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)
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
Nutrition
How to Share
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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.
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.
Tips & FAQs:
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
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.
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
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Tried This?
Let me know how it turned out for you—I always love hearing from you!
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