Best Chocolate Buttercream Frosting Recipe

Chocolate Buttercream Frosting Recipe

This is the best chocolate buttercream frosting recipe for cakes and cupcakes! It’s easy to make and includes flour, which makes it rich, creamy and fluffy.

Up until now, I hadn’t shared my favorite chocolate buttercream frosting recipe with all of you.

Well, that’s going to change today.

This frosting is different than the classic American chocolate buttercream, which I don’t really like.

This chocolate icing takes a little longer to make and has one very unusual ingredient: FLOUR!

That’s what makes it so soft and fluffy and gives it a VELVETTY texture.

Some people also refer to this recipe as “Cooked buttercream frosting.”

You really need it try it out!

This chocolate buttercream frosting goes great with my  chocolate cake and cupcakes or even my favorite vanilla cupcakes.


Best Chocolate Buttercream Frosting Recipe 1
If you liked this frosting, your should also check out these other DELICIOUS frosting recipes…

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Royal icing

Best cream cheese frosting recipe

Seven minute frosting 

Flour buttercream (Ermine frosting)

Mango frosting

Healthy coconut cream chocolate frosting

Chocolate buttercream icing
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
This is the best chocolate buttercream frosting recipe for cakes and cupcakes! It's easy to make and includes flour, which makes it rich, creamy and fluffy.
  • 1 cup granulated sugar
  • 8 tbsp unsweetened cocoa powder
  • 1 tbsp meringue powder (optional)
  • 1 cup semi sweet chocolate chips
  • ⅓ cup all-purpose flour
  • ¾ cup whole milk or heavy cream
  • ½ cup cup butter
  • ½ cup shortening
  • 1 tsp good quality vanilla extract or vanilla emulsion oil
  • ½ cup powdered sugar
  1. Add flour, sugar, cocoa powder, milk and vanilla extract in a small saucepan. Heat this mixture on medium heat while constantly whisking or you can end up with lumps. When you have a smooth and thick mixture, remove this saucepan from the heat and let this mixture cool down completely in the fridge.
  2. Now, in a microwavable bowl, add chocolate chips and heat them at 15 second increments until they have completely melted. Don't let the chocolate burn. Let the chocolate cool down on your countertop. You want it to be soft and not very hot or else your frosting will melt.
  3. When the chocolate and the flour mixture have cooled down, we can put everything together. In a deep bowl, add shortening and butter and mix until they are properly blended.
  4. Add the flour mixture and melted chocolate and mix again.
  5. Finally, add powdered sugar and meringue powder. Mix again until everything is properly blended and fluffy.
  6. Refrigerate this frosting for about 45 minutes until the frosting firms up a little. It should still be soft and pipe-able and not rock solid.
  7. And you are done!
- Refrigerate this icing for 40-45 minutes prior to frosting your cakes and cupcakes. The frosting should still be soft and "pipe-able" and not be be firm/ hard.
- If you find the frosting to be too thin after taking it out of the fridge you can always add some powdered sugar to thicken it. I have only ever had to add additional powdered sugar on insanely hot days! If your frosting is too thick after removing it from the fridge, let it sit on the countertop for 20 minutes and then whip it again and it will become soft.
- I usually add a little bit of brown gel coloring to darken the color. Keep in mind that the color of your frosting will darken the longer it sits.
- Use this frosting within 1 week.
- This frosting is enough to ice one 8x3 round cake or ice 24 cupcakes.

Well, that’s all for today.

Until next time, tata my lovelies!


  1. Brandie

    February 12, 2016 at 6:44 pm

    I got a bit confused when in the ingredients it says to add granulated sugar, but it says to add extra powdered sugar if too thin. Is it suppose to be granulated or powdered sugar? I’m making this tomorrow for a birthday cake. Thank you in advance. 🙂

    1. Abeer Rizvi

      February 14, 2016 at 1:54 am

      I worded it differently now so that it’s easier to understand. Basically, if you take the frosting out of the fridge and you think it’s too thin to frost on cupcakes (only happens to me on insanely hot days!), you can add powdered sugar and whip the frosting again to thicken it. Don’t use granulated sugar. Hope this helps 🙂

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