Chocolatey Buttercream Frosting

I make more frosting that I probably should. Luckily I have friends, family, and coworkers more than willing to help me out with my baking experiments!

I love making fun frosting flavors, like cinnamon cream cheese, vegan peanut butter, key lime, and bourbon-orange cream cheese. But, my absolute favorite frosting is, and always will be chocolate.

So it’s about time I shared my ultimate chocolate buttercream frosting!

The secret to this frosting is a hint of coffee to really enhance the chocolatey flavor. I use Nielsen Massey’s Pure Coffee Extract to bring out the best chocolate flavor.

Ingredients (makes enough for 12 cupcakes):

• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 cup cocoa powder
• 1 (16 oz box) confectioners sugar
• 1/4 teaspoon fine salt
• 1/2 tablespoon coffee extract
• 1/4 cup milk, plus more as needed

To make, add the butter to a large bowl. Using an electric mixer, whip until light and fluffy. Slowly add in the cocoa powder, mixing on low speed until combined (if not, you’ll be covered in cocoa powder!)

Add the confectioners sugar in batches, mixing on low until combined. The mixture will be quite dry.

Sprinkle with 1/4 teaspoon salt and add in the 1/2 tablespoon coffee extract, mixing to combine.

Add in the milk and mix until fully combined and fluffy. If the mixture seems to dry/thick after fully mixing, add more milk a teaspoon at a time until you reach your desired consistency.

There are few things better than a nice, fluffy, chocolate frosting.

This frosting is perfect on top of any cupcake/cake you desire. Or, right off the spoon, that’s a-ok too 🙂

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Yum

Chocolatey Buttercream Frosting

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 12 servings

Ingredients

• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 cup cocoa powder
• 1 (16 oz box) confectioners sugar
• 1/4 teaspoon fine salt
• 1/2 tablespoon coffee extract
• 1/4 cup milk, plus more as needed

Instructions

1. To make, add the butter to a large bowl.
2. Using an electric mixer, whip until light and fluffy.
3. Slowly add in the cocoa powder, mixing on low speed until combined (if not, you’ll be covered in cocoa powder!)
4. Add the confectioners sugar in batches, mixing on low until combined. The mixture will be quite dry.
5. Sprinkle with 1/4 teaspoon salt and add in the 1/2 tablespoon coffee extract, mixing to combine.
6. Add in the milk and mix until fully combined and fluffy.
7. If the mixture seems to dry/thick after fully mixing, add more milk a teaspoon at a time until you reach your desired consistency.

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