Double the chocolate means double the goodness. This chocolate buttercream is so rich, creamy and super chocolaty.
Now get ready because I’m about to say something scandalous. Ready? Drum roll……….I don’t care much for chocolate cake. (Cue the horrified sounds).
Ok, I’ll clarify that statement a bit. I don’t HATE it, I’d just rather have vanilla. So, why am I telling you this on a post about chocolate buttercream?
Well, here’s the thing: I actually LOVE this double chocolate buttercream. Weird…I don’t know why I love chocolate buttercream, but not necessarily chocolate cake.
Who knows why we like what we like, but what I DO know is that this chocolate buttercream is ‘the bomb.’ Are people still saying ‘the bomb’? I don’t know and I don’t care because I will eat this stuff straight out of the mixer bowl.
I used to make chocolate buttercream using the old school method, which is just adding cocoa powder. You know me, I can’t leave well enough alone. I had to make it even MORE chocolaty by adding actual melted chocolate. I’m telling you it really make a difference. Try it and you’ll see.
This recipe is good ol’ American Buttercream and I like using real butter and not shortening. I think that makes a world of difference.
Double Chocolate Buttercream
- 1 cup unsalted butter, room temp
- 1 cup salted butter, room temp
- 6 cups confectioner's sugar
- 2 tsps vanilla bean paste or extract
- 1/2 cup cocoa powder
- 4 oz melted semi-sweet chocolate I use a baking bar
- 3 tbsp milk can add in another tbsp if needed
- Melt the semi-sweet chocolate and set aside to cool a bit.
- Use a paddle attachment on your mixer, if you have one. If not, just use your whisk attachment. Cream the butter for a couple minutes at medium speed.
- Add in the cocoa and beat on low until combined, then on medium until well incorporated. Scrape down the sides of the bowl and mix again.
- Add in 3 cups of powdered sugar. Beat on low until combined, then on medium until fully incorporated.
- Add 2 tablespoons of milk plus the last 3 cups of powdered sugar. Beat on low until combined, then on medium until full incorporated. Scrape down the sides of the bowl, then mix again. (If it's too thick at this point, add another tablespoon or two of milk and mix.)
- Add vanilla paste, or extract and the cooled down melted chocolate. Beat until incorporated.
- Check the texture of your buttercream and if it's still too thick, add milk only a tablespoon at a time, and mix after each addition.
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