This chocolate buttercream frosting is rich and creamy. Cocoa powder and melted semi-sweet chocolate along with a little coffee give plenty of dark chocolate oomph to this frosting. The frosting is the perfect consistency to pipe onto cupcakes or decorate a cake.
This is BUTTERcream and I definitely prefer the taste of butter. If you avoid dairy I recommend trying my vegan chocolate frosting instead of using a butter substitute in this recipe. I find that the vegan butter makes the frosting too runny and I don’t like the texture of shortening (even the organic ones).
I like to use both unsweetened cocoa powder and melted semi-sweet chocolate. The cocoa powder is a good punch of pure chocolate and the melted chocolate gives the frosting a nice creamy texture. If you are looking for an allergy-free chocolate, I am a huge fan of Enjoy Life chocolate.
The addition of a tad of instant coffee granules is a great flavor enhancer for chocolate,
I prefer my chocolate buttercream more on the bittersweet side so I use 3 1/4 c powdered sugar. Feel free to add another 1/3 cup if you like it closer to semi-sweet.
This frosting holds up very well to piping it onto cupcakes or for decorating cakes. If you want a creamier, more spreadable consistency, add more milk (dairy-free is fine) a couple of teaspoons at a time. It is surprising how just a little liquid goes a long way.