Hot Chocolate Buttercream Frosting
Servings: 24 cupcakes
Calories: 258kcal
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.
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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
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 13x9 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.
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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