- 1 cup unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1-2 tsp vanilla
- 5 cups powdered sugar
- 3-4 tbsp milk
Yesterday I made this chocolate buttercream frosting recipe – most of it went on my super moist and delicious chocolate cupcakes but a LOT of it just went directly from my spatula into my mouth. No regrets. Okay, maybe a little regret.
Directions for my Easy Chocolate Buttercream Frosting Recipe
Cream softened butter in a bowl, slowly stir in your icing sugar and cocoa powder. Add in a few splashes of milk and vanilla extract and whip frosting until it’s all combined. Eat with spoon – wait, no – ice your cake.
This easy chocolate buttercream frosting recipe will yield enough frosting for 24 cupcakes or 2 9 inch round cakes, with enough left over in the bowl to eat with your spatula – I cannot be held responsible for tummy aches.
I made these chocolate cupcakes with my chocolate buttercream frosting recipe in celebration of my Mom’s upcoming wedding. This time next week her and fiance will be married and setting sail on a beautiful Caribbean cruise, everyone wish them well!
Let’s talk about where I went wrong.
I’m not going to write these blog posts and not tell you guys where I messed up, because I do mess up (a lot) and I want to prevent you from doing the same thing. My butter was not fully softened when I made my frosting and this resulted in a really ugly lumpy icing. You did not taste the chunks but they looked unappealing as hell and if someone else had made these cupcakes I probably would have politely declined.
Next time I will make sure my butter is fully softened by either zapping it in the microwave or adding a splash of boiling water into the bowl with it.
That being said, the taste was not affected and I promise you that this icing is SO rich and so creamy you will be so glad you made it!
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