Chocolate Buttercream

This chocolate buttercream is so delicious it should be illegal. In fact, I think it is in some states. It’s ridiculously rich, perfectly sweet, and so smooth and luscious that it glides on any cake or cupcake like a dream. The secret ingredient is espresso powder, which isn’t exactly a secret if you’ve made some of my other favorite chocolate desserts. Espresso has this magical power of making chocolate taste even more chocolaty, without any lingering coffee flavor. You only need a little bit, and boy, does it make all the difference.

This buttercream lasts for up to 2 weeks in the fridge or 3 months in the freezer—and it somehow gets even darker, richer, and more delicious with time. I like to make it at least a day ahead. Keep some on hand for future chocolate desserts, birthday cakes, sheet cakes, or anytime you need a big spoonful of pure, unadulterated decadence.

How much chocolate buttercream does this recipe make?

This recipe makes 6 cups of buttercream, which is enough to frost an 8-inch layer cake, a 9-by-13-inch sheet cake, or 24 cupcakes. The recipe can be halved or doubled depending on your needs!

Why is Dutch-process cocoa best for chocolate buttercream?

Dutch-process cocoa gives you an extra-dark, velvety chocolate buttercream. It’s treated to tame cocoa’s natural acidity, giving it a smoother, richer flavor without any sharpness. Regular unsweetened cocoa will work fine, but Dutch-process is worth tracking down—and not just for buttercream! You can use it in all kinds of chocolate treats, like these Oreo brownies.

Look for it in the baking aisle near the regular cocoa powder. If your grocery store doesn’t carry it, check a specialty food shop or search for it online.

Can you use milk instead of heavy cream in chocolate buttercream?

Yes, you can. I prefer heavy cream because it gives you a richer, silkier frosting, but whole milk will work in a pinch.