The Ultimate Dark Chocolate Cream Cheese Frosting Recipe
The Ultimate Dark Chocolate Cream Cheese Frosting Recipe | Creamy, fluffy with lots of chocolate flavor are a few words I would use to describe this Dark Chocolate Cream Cheese Frosting. Nothing’s better than a moist dark chocolate cake slathered with a creamy dark chocolate frosting.
Not a fan of dark chocolate? Use the chart below to adjust how dark the frosting will be.
Add a twist to chocolate dipped strawberries! Swirl some of this dark chocolate cream cheese frosting on top of your favorite strawberry cupcake.
1/2 cup unsweetened cocoa powder (for light)
3/4 cup unsweetened cocoa powder (for medium)
1 cup unsweetened cocoa powder (for dark rich)
NOTE: This recipe is for 1 cup unsweetened cocoa powder. If you choose to use less then you may need to decrease the amount of buttermilk….or….add the difference in confectioner’s sugar and keep the buttermilk the same.
The Ultimate Dark Chocolate Cream Cheese Frosting
Delicious on layered cakes, sheet cake, and cupcakes!
Ingredients
- 1 (8 ounce) block of cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup unsweetened dark chocolate cocoa powder
- 5 cups confectioners' sugar
- 5 tablespoons buttermilk
Instructions
Mix butter, cream cheese, vanilla and cocoa on medium until creamy (about 3 minutes). Alternate 1 cup of sugar and 1 tablespoon of buttermilk until both are added. Mix on medium high until light and fluffy (about 3 minutes). Store frosting in the refrigerator until ready to use. Store frosted baked goods in the refrigerator until ready to serve.
MORE FROSTING RECIPES
RASPBERRY BUTTER FROSTING 2. PEANUT BUTTER FROSTING 3. STRAWBERRY FROSTING
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Thank you
You’re Welcome Nancy! ENJOY!
Yummmm. Love the buttermilk tang with the cream cheese. Delightful!
Thanks Kathy! ♥
I have made this several times and it’s always a hit, so dark and rich. It is now my go to chocolate frosting. I don’t even think about trying out any other recipes, it’s THAT good! Thank you so much for sharing this, about to whip up a batch now to top a dark chocolate sheet cake!
Thanks Fran! I can’t tell you how happy it makes me that you love this recipe as much as I do!
I’ve been searching for an super dark and rich frosting for my granddaughters blackout cake, and voila here it is!! Thank you so much for sharing.
Oh my gosh Giselle your granddaughter is going to love it! ?
Hi how many 8″ cakes can this recipe frost? Thank you
Hi Janielle, 5 cups of frosting will decorate (3) 8-9 inch rounds.
Would this frosting work with red velvet cupcakes?
Oh…I think that would be delicious Dianna!
Tried today. Made a dark chocolate coke cake and used your recipe. My husband really likes it.
Hi Jane, I’m so glad your husband enjoyed the recipe!
Can I substitute a melted bar of Lindt 95% dark chocolate for the powdered cocoa?
Hi Sherise, In addition to the melted chocolate, I would also add half the amount of cocoa powder. Since you will be adding more moisture to the recipe, you might need to also adjust the powdered sugar measurements.
Hi Sheryl, looks delicious and can’t wait to try. My problem with frosting a cake is that the top of cake comes off. Not sure what I am doing wrong. Ideas? Thanks
Hi Jeri, I have a few ideas. 1. Your cake needs to be completely cooled. If it is the slightest bit warm it will start to melt the frosting. I always bake my layers in advance and freeze them. The cake layers are a lot easier to handle. 2. Your frosting could be too thin and not able to hold up the weight of a cake layer. Hope this helps! Happy Baking♥