Thick, rich, and extra chocolatey basically everything you want in a frosting!! Made with melted chocolate and cocoa powder for a chocolate punch this fudgy frosting recipe is perfect on cakes, cupcakes, brownies, and more! Step-by-step photos show you how to make this chocolate fudge frosting recipe!
Let me start by saying I have been making this perfect chocolate frosting recipe for years. The recipe comes from the ever so trusted Cooks Illustrated Kitchen. It's so delicious. This frosting reminds me the most of a store-bought frosting but like ten times better. But that texture of the fudgy chocolate frostings in the can.
This chocolate frosting is perfect on top of brownies, cakes, layer cakes, cupcakes, cookies, the options are endless. The texture is thick and fudgy so it sits pretty.
Let's get to the chocolate frosting recipe
Ingredients
For this fudgy frosting recipe you will need:
- Chocolate. I beg you to please use good quality chocolate. I've made this recipe many times and I prefer using dark chocolate for some cakes and milk chocolate for others. Or you could use a combination I use the Callebaut chocolate callets. They melt easily but are not full of additives like most "chocolate chips" you find at the market.
- Butter. I often use unsalted butter to control the amount of salt in the recipe but I have used salted butter and reduced the amount of salt slightly and had no issues. You must though make sure your butter is softened to room temperature.
- Confectioners Sugar. Also known as powdered sugar or icing sugar this will help sweeten the frosting.
- Dutch-process Cocoa Powder. Dutch-process cocoa powder has been washed to create less acidic cocoa powder. This type of cocoa is also much darker in color. Dutch-processed cocoa powder also has a much more mellow, smoother flavor than regular cocoa powder. My favorite is Bensdorp Dutch Cocoa Powder.
- Salt. Trust me!
- Light Corn Syrup. This gives the frosting its thick glossy texture and appearance.
- Pure Vanilla Extract. Vanilla brings out chocolate notes, so don't skip it. And make sure to use the real stuff!
Instructions
To ensure we get a great chocolate flavor we are going to use cocoa powder and melted chocolate. But we want the chocolate to be slightly cooled so lets start with melting the chocolate first.
You can use a bain marie or microwave. Be careful you don't want to accidentally burn the chocolate.
To use a Bain Marie take a small pot with a little water over low heat place a bowl with chocolate in on top of the pot making sure the bowl does not touch the water- the steam from the water will cook/melt the mixture.
If you use a microwave melt the chocolate at 50% power in 15-second increments. Be careful not to burn the chocolate, once 75% of the chocolate is melted I take it off of the heat and mix it to fully melt everything.
Let cool for 5-10 minutes before starting on the rest of the recipe.
In a large food processor add the butter, confectioners sugar, cocoa powder, and salt then pulse a few times.
This shouldn't take long you just want to go until everything is combined.
Now add in the corn syrup and vanilla and pulse to combine again.
Scrape down the bowl to make sure everything is getting mixed in evenly.
Finally, add in the melted chocolate, mix for another 30 seconds to a minute to ensure everything is evenly incorporated.
Use the chocolate frosting immediately or store in the fridge for up to 5 days but let sit at room temperature for an hour before remixing and using.
I love to make a double chocolate cake with this or double chocolate cupcakes for the chocolate lovers in my life.
Can you make ahead of time
This frosting can be made a few days in advance and stored in the refrigerator. When you want to use the frosting let it sit at room temperature for an hour to warm up and then remix it.
Can you double
Depending on the size of your food processor you could most certainly double the recipe!
More frosting recipes
For another chocolate frosting recipe try my chocolate Swiss meringue buttercream frosting.
This strawberry frosting is naturally gorgeous and delicious too!
Coffee buttercream is one of the most popular recipes on my website, for good reason!!
Peanut butter buttercream is absolutely delicious and not overly sweet!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Chocolate Frosting
Thick, rich, and extra chocolatey basically everything you want in a frosting!! Made with melted chocolate and cocoa powder for a chocolate punch this fudgy frosting recipe is perfect on cakes, cupcakes, brownies, and more! Step-by-step photos show you how to make this chocolate fudge frosting recipe!
- Total Time: 10
- Yield: 3 Cups 1x
Ingredients
- 8oz Good Quality Chocolate (dark chocolate or milk chocolate)
- 10oz (2 ½ Sticks) Unsalted Butter, softened to room temperature
- 125 grams (1 Cup) Confectioners Sugar/ Powdered Sugar
- 75 grams (¾ Cup) Dutch-process Cocoa Powder
- ¼ Teaspoon Salt
- 6oz (¾ Cup) Light Corn Syrup
- 2 Teaspoons Pure Vanilla Extract
Instructions
- Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments. Be careful not to burn the chocolate, once 75% of the chocolate is melted I take it off of the heat and mix it to fully melt everything. Let cool for 5-10 minutes before starting on the rest of the recipe.
- In a large food processor add the butter, confectioners sugar, cocoa powder, and salt then pulse a few times, until everything is combined.
- Add in the corn syrup and vanilla and pulse to combine again. Scrape down the bowl and add in the melted chocolate, mix for another 30 seconds- a minute to ensure everything is evenly incorporated.
- Use immediately or store in the fridge for up to 5 days but let sit at room temperature for an hour before remixing and using.
Notes
How to create a Bain Marie-in a small pot with a little water over low heat place a bowl on top of the pot making sure the bowl does not touch the water- the steam from the water will cook/melt the mixture.
Recipe slightly adapted from Cooks Illustrated
- Prep Time: 10
- Category: Dessert
- Method: Mix
- Cuisine: American
Keywords: fudgy chocolate frosting, how to make chocolate frosting, the best chocolate frosting recipe
Zaahidah says
Hi! I wanted to know what if I don't have a food processor can I use a hand mixer instead or what should I use ?
Elizabeth Waterson says
Hi Zaahidah, I personally always use a food processor but you could try in a stand mixer with a paddle attachment. I just wouldn't "whip" too much air into the frosting. Please let me know if I can help with anything else or if you have any questions or if you make it!! XX Liz
Sallie Barrett says
Hey, if you love chocolate, this recipe is for YOU! So yummy and not too sweet. I only used 2 sticks of butter and it came out just right. You could use this recipe on a lot of goodies.
★★★★★
Elizabeth Waterson says
Hi Sallie, thanks so much for coming back to star rate and review the recipe! I agree such a chocoholics recipe, I love it on brownies too! Take care. XX Liz
Bertie says
This is the best chocolate frosting, so rich yet not overly sweet! Will be frosting all my cakes with this frosting from now on! Thanks for the recipe Liz!
★★★★★
Elizabeth Waterson says
Hi Bertie, thanks so much for coming back to star rate and review the recipe. Glad you enjoyed this rich frosting, one of my faves!! Take care. XX Liz
Kat says
Best frosting I’ve ever made!
★★★★★
Elizabeth Waterson says
Hi Kat, thanks so much for coming back to star rate and review the recipe, I am so happy to hear this was your favorite!! Take care. XX Liz
Veronica madsen says
Hi,
I. Am looking for a chocolate frosting that is fudgy and thick but forms a bit of a crust or skin to it do you know if this would do that . I am looking for the top of frosting to dry a bit but once cake is cut the frosting is moist . If this is not what this recipe is can you recommend one ?
Elizabeth Waterson says
Hi Veronica, thanks for reaching out. This frosting doesn't really "crust" well because of the corn syrup and melted chocolate it's a softer frosting, for a proper "crusting" frosting check out my chocolate buttercream recipe. Please let me know if you have any questions or if you try the recipe!! XX Liz
Valerie says
Is this frosting firm enough to pipe on cupcakes? It sounds fabulous, but I really need a recipe that can be piped onto cupcakes for an event. Thanks!
Elizabeth Waterson says
Hi Valerie, this frosting recipe probably wouldn't be my first choice for a tall, intricate piped frosting. This frosting is thick, heavy and looser than my chocolate American buttercream recipe. That would be my first choice. If you are just going to do a simple swirl piped frosting then I would think this chocolate frosting would work! Please let me know if you have any questions or if you try the recipe! Thank you XX Liz
Ani says
Hi! I've been dying to make this recipe. Does the frosting harden/firm up like ganache? Or does it stay cream and silky like the pictures?
Elizabeth Waterson says
Hi Ani, thanks for reaching out. So the frosting doesn't crust like a traditional American buttercream but it does kind of get a top layer skin if you will I don't really know the best way to describe it, but it's still very soft and sily! Pleae let me know if you have any other questions or if you try the recipe! XX Liz
Shalon says
Yyyeah, this is a keeper. My daughter and I taste-tested at the same time, and just looked at each other in amazement. No words, just a couple of lip smacks in mutual agreement. Thank you so much for posting!
★★★★★
Elizabeth Waterson says
Hi Shalon, thank you so much for the lovely review! I agree it is such a lip-smacking good frosting!!! Take care. XX Liz
Nancy M. says
This frosting is THE frosting recipe I have been looking for absolutely for years!! I bake far more than most people. (I buy butter 10 to 20 pounds at a time. The current inflation is KILLING me!) I make a great tollhouse cake from the 'Peter Christian's Recipes' book and I use their chocolate frosting on it. It spreads beautifully, however, it gets stiff by the next day. I've looked for years at recipes and most are pretty close to the one I use. I've tried them anyways. Most were great on day one, but too firm on day two. (Perhaps that is my problem? Maybe I should eat the whole cake on day one??!!?? OH YUM!!) I have tried recipes with a tablespoon or two of corn syrup, and they are a little better than the basic ones, but still not the lovely soft, creamy icing I want on my cupcakes. I made this recipe. It is WONDERFUL!!!! I can't say enough good things about it!! It is soft, smooth, chocolately, and doesn't turn into fudge after it is on the cake a while. I am not sure how it will hold up between layers of cake, as it is soft, but I'm going to try it!! I made a half recipe and it frosted 16 cupcakes generously. (Not the giant piped on mountains, but much more than a moderate schmeer.) I had enough left over to make a few graham cracker sandwiches for the hubs. He loved the graham cracker sandwiches. Was so excited about the cupcakes. Then he learned that they were going to the office. It was kind of like the sad meltdown of a two year old. He did get over it, but only when I promised to some for him this weekend. I'm telling you: if you want a smooth, soft, delicious chocolate frosting, this recipe is the bomb!!
Elizabeth Waterson says
Aww, thank you for this lovely review, Nancy! I am so happy to hear you enjoyed it. I have used it in a double-layer chocolate cake and it's delicious! I need to try the leftovers with graham crackers- that sounds fab! May I ask a huge favor, please? When you leave a review would you mind leaving a star rating with it? The star ratings help my other readers quickly see if others have had success, I would be so grateful! Thank you. XX Liz
Nancy M. says
Sorry I missed the stars...was so excited about the icing that I overlooked them! It's definitely a 5-star recipe!
★★★★★