Chocolate Buttercream

This recipe is the perfect addition to any cake, cupcake, or cookie. It’s rich with chocolate, but light enough that you don’t feel too guilty eating it.


  • 1 cup (2 sticks) unsalted butter, softened
  • 8 cups sifted powder sugar
  • 3 Tbs cocoa powder
  • 2 tsp espresso powder
  • 1/2 cup milk
  • 1/4 cup chocolate syrup
  • 4 oz bittersweet chocolate, melted and cooled
  • 1 Tbs coffee
  • 2 tsp vanilla


Place the butter, four cups of powdered sugar, cocoa and espresso powders, milk, coffee, and extract into a bowl. Beat until smooth and creamy. Gradually add the rest of the powdered sugar, cup by cop. Add in the chocolate syrup and melted chocolate. Blend until well incorporated.

Use on cake, cupcakes, and cookies. Leftover frosting can be frozen for 2 months.


xo love kim


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