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Home » Blog » Recipes

Hot Chocolate Buttercream Frosting (Recipe + Video)

Published: Nov 27, 2021 · Updated: Nov 27, 2021 by Kara · This post may contain affiliate links · This blog generates income via ads

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This hot chocolate buttercream frosting is perfect for the holidays or winter time. It’s delicious on chocolate cupcakes and so cute with sprinkles and mini marshmallows added.

hot chocolate frosting on chocolate cupcakes
Jump to Recipe -

Have you ever made chocolate frosting with hot cocoa mix? It’s really fun and easy as long as you add in a bit of cocoa powder and know some tips.

You can make this hot cocoa frosting any time you want a special wintery treat. This recipe will make enough to cover about 24 cupcakes, a 13×9 inch cake, or an 8 inch, two-layer round cake.

pin graphic for hot cocoa frosting

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

Jump to:
  • Ingredient Notes:
  • Mixing Method Notes:
  • Tips & FAQs:
  • Supplies Used for this Cake:
  • Recipe:
  • Video:
  • Other posts you might like:

This buttercream is made with hot cocoa mix and cocoa powder. (We’ll get to the ingredient notes below in a bit.)

It’s on the sweeter side, so if you like sweet, chocolatey buttercream, then this is for you. These cupcakes are amazing on chocolate cupcakes. You can grab my recipe at this link: Best Chocolate Cupcakes

Ingredient Notes:

Now let’s go through just a few of the important ingredients in this buttercream.

Hot cocoa mix: Well you can’t have hot chocolate icing without actual hot cocoa, right? So, to make this buttercream, you’ll need a packet of hot chocolate mix. You’ll just need one packet, so you can save the others for actual hot cocoa.

The type of hot chocolate mix doesn’t really matter, but you’ll need to get the mix that doesn’t contain marshmallows.

Unsalted butter: You’ll use unsalted butter for this recipe so you can control the amount of salt better. Using salted butter could unintentionally add in too much salt.

Unsweetened cocoa powder: Just adding in the hot chocolate mix won’t add enough chocolate flavor, so you’ll need to add in cocoa powder as well. Make sure you use the unsweetened cocoa powder…not the drink mix though.

Don’t forget, the full list of ingredients with instructions is in the recipe card below.

Close up of chocolate icing made with hot cocoa with marshmallows on top.

Mixing Method Notes:

Let’s talk a little about the mixing method. (The exact instructions are in the recipe card below.)

This buttercream mixes up easily and quickly. Just make sure you dissolve the cocoa mix in the hot water and allow it to cool before adding to the buttercream mixture.

You’ll add the confectioner’s sugar in two parts…mainly to keep things from getting too messy on you.

You’ll also want to whip up the buttercream at a higher speed for a few minutes at the end to make it nice and fluffy.

Process collage graphic with hot chocolate frosting steps.

Tips & FAQs:

What type of hot cocoa mix should I use?

You can use any brand you like, just make sure to get the kind without marshmallows.

What type of butter should I use?

Use real butter and not margarine. You’ll also want to use unsalted butter, not salted butter. If you use salted butter, the buttercream could end up being too salty.
If you only have access to salted butter, go ahead and use that, but omit the other salt that the recipe calls for.

Why do I also need to add in cocoa powder? And is that the same thing as the hot cocoa mix?

Adding in the unsweetened cocoa powder will give it the extra chocolate boost it needs. The hot cocoa mix won’t be quite enough chocolate. Unsweetened cocoa powder is different than hot cocoa mix and can be found on the baking aisle.

Is confectioner’s sugar different than powdered sugar?

Confectioner’s sugar and powdered sugar are the same things.

Make sure to dissolve the hot cocoa packet with the water called for in the recipe first, to keep the buttercream from becoming grainy.

You’ll need to set it aside and let it cool down before adding it to your buttercream mixture.

Make sure to use room temperature butter.

Don’t microwave the butter to get it warmer, just set it out ahead of time. Microwaving can cause it to warm up unevenly and may cause hot spots. The buttercream could end up too liquidy, or the butter may even separate and that could cause problems as well.

Make sure to whip the buttercream for a couple of minutes after all the ingredients are added.

Mixing the buttercream on medium-high for a couple of minutes will give you a nice fluffy chocolate buttercream.

My buttercream is too runny. What happened?

You may have added in too much liquid or the butter was melted when you made it. Make sure that you’re only adding in the amount of hot water called for in the recipe and not making a cup of hot cocoa and adding it, that would be too much liquid.

How much buttercream will this make?

This recipe will make enough buttercream to top about 24 cupcakes, a 13×9 inch cake, or a two-layer, 8 inch round cake.

How do you store this buttercream?

Store this buttercream in the fridge, covered for up to a week.

The video shows this being made with a stand mixer, do I have to use one?

No, this recipe can be made using a hand mixer. You don’t have to use a stand mixer.

Cupcake with hot chocolate frosting and marshmallows.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. 

Supplies Used for this Cake:

Below are links to some of the supplies used for this recipe.

  • Stand mixer with flat paddle attachment or hand mixer
  • Mixing bowl
  • Silicone spatula

Ok, let’s get to the recipe!

***I write recipes using volume (cups) measurements because here in the U.S., this is what people are used to seeing and using. For weight in metric measurements, click the ‘metric’ button under the ingredients in the recipe card. The weights are converted by a program, not me, and it’s a best guess. Please note that because I develop recipes using ‘cups’ I can’t guarantee that weighing the ingredients will produce the exact same results.

Recipe:

hot chocolate frosting on chocolate cupcakes

Hot Chocolate Buttercream Frosting

This hot chocolate buttercream frosting is perfect for the holidays or winter time. It's delicious on chocolate cupcakes and so cute with sprinkles and mini marshmallows added.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: hot cocoa buttercream frosting
Prep Time: 15 minutes
Servings: 24 cupcakes
Calories: 258kcal
Author: Kara @I Scream for Buttercream

Ingredients

  • 3 tablespoons very hot water
  • 1 packet hot cocoa mix (without marshmallows)
  • 2 cups unsalted butter, room temperature (4 sticks)
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 6 cups confectioner's sugar
  • 1 Pinch of salt
US Customary – Metric
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Instructions

  • Add the packet of hot cocoa mix to a mug or bowl and add in the hot water. (Make sure not to make an entire cup of hot chocolate. Only add the 3 tablespoons of very hot water.) Mix well. Set in the fridge to cool down while you make the rest of the buttercream.
  • In a large mixing bowl, beat the butter with an electric mixer at medium speed until smooth and creamy.
  • Add in the unsweetened cocoa powder and beat on low until combined, then on medium until well incorporated. Scrape down the sides of the bowl and mix again.
  • Add in the cooled hot cocoa mixture and vanilla extract, then beat on medium until well combined.
  • Add in 3 cups of confectioners sugar and salt. Beat on low until combined, then on medium until fully incorporated.
  • Add the last 3 cups of confectioners sugar. Beat on low until combined, then on medium until fully incorporated. Scrape down the sides of the bowl, then beat again until smooth.
  • Check the consistency. If it's too thick, add milk only a tablespoon at a time, and beat after each addition until the desired consistency is reached.
  • Once all the ingredients are added and mixed well, beat on medium/high for a couple minutes until light and fluffy.
  • Pipe onto cupcakes or spread onto cake layer.

Notes

This recipe makes enough buttercream to pipe onto about 24 cupcakes, or to cover a 13×9 inch cake, or a two-layer 8 inch round cake.
This buttercream can be stored in the fridge for about a week.
Nutritional values are an estimate, only for the buttercream, and do not include the cupcakes.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions about substitutions.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 258kcal | Carbohydrates: 31g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 5mg | Potassium: 33mg | Fiber: 1g | Sugar: 29g | Vitamin A: 473IU | Calcium: 7mg | 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.
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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!

Video:

Other posts you might like:

  • Chocolate Cream Cheese Buttercream
  • Whipped Chocolate Buttercream Frosting
  • Almost Homemade Cheater Buttercream Frosting
  • Double Chocolate Buttercream Frosting

Hot cocoa buttercream pin graphic image.
Pin image for chocolate cakes with frosting and marshmallows.
« Cinnamon Cupcakes with Cinnamon Buttercream Frosting (Recipe + Video)
Cream Cheese Crumb Cake (Recipe + Video) »
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Filed Under: Frostings/Fillings, Recipes Tagged With: buttercream, chocolate, Christmas cakes and recipes, winter cakes and recipes

Reader Interactions

Comments

  1. Monique

    December 14, 2021 at 5:57 am

    Can I replace 1 cup of butter with shortening/lard. Where I live is very hot

    Reply
    • Kara Jane

      December 14, 2021 at 5:57 pm

      Yes you can do that. I think the taste will be a bit different, but it should work okay.

      Reply

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Hi, I'm so glad you're here! Cake shows up at our most important and happiest moments in life, like birthdays, weddings, baby showers and holidays. It's also for those everyday moments...it makes them even better. Put simply, cake just makes us happy! I love trying out new cake flavor combinations and decorating ideas. Have a look around and I bet you can find a cake recipe or tutorial for any of life's big moments and those everyday moments too. Click here if you want to learn more about me!

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