Chocolate Buttercream Frosting with Melted Chocolate

Chocolate buttercream frosting made with melted chocolate! This light and fluffy chocolate frosting takes just minutes to make.

I have a popular chocolate buttercream frosting recipe that’s made with cocoa powder. From time to time, I get questions about making the frosting using chocolate rather than cocoa powder.

So, I figured I should share this chocolate frosting recipe that’s made using melted chocolate. This frosting is light and fluffy and has rich chocolate flavor but isn’t crazy sweet (however, if you like

sweeter frostings, I have notes below about how to make the frosting sweeter).

How to make chocolate buttercream using melted chocolate

Beat butter and powdered sugar together on low for 30 seconds. Increase speed to medium, and beat until well-combined, about 2-3 minutes.

Mix in chocolate and milk until completely incorporated. Mix in vanilla until well-combined.

Tips

• Butter: I use salted butter in this recipe. If you use unsalted butter, I recommend adding a pinch or two of salt to the frosting.
  • When I soften my butter, I soften it to room temperature (about 72F) so that the butter is soft but not smooshy or overly soft.
• Baking chocolate: I use unsweetened chocolate in this recipe. If you wanted a sweeter frosting, you could sub in bittersweet chocolate.
  • To melt the chocolate, I chop the chocolate and microwave it in a microwave-safe bowl for 30 seconds. I stir it, and then I microwave it in 15 second increments, stirring in between, until the chocolate has melted.
• Milk: You can use milk (skim to whole), half-and-half, or heavy whipping cream. If using heavy whipping cream, you’ll get a lighter, fluffier frosting. However, be careful not to overwhip it.

Cakes that go well with this frosting

This is a basic chocolate frosting, so it pairs well with basic cakes like chocolate cake, yellow cake, or white cake.  You can also pair this frosting with brownies, chocolate fudge cake, or even banana cake.

Yield

This recipe will generously frost a 9×13-inch sheet cake or frost 24 cupcakes.

Storage

I recommend storing the leftover frosting in the fridge. The frosting does set up quite a bit after it has been chilled.

It almost has a fudge-like texture. To cut a cake that has been frosted and chilled, set the cake out at room temperature and let it come up in temperature before cutting.

More frosting recipes!

• Whipped Buttercream Frosting
• Cream Cheese Frosting
• Salted Caramel Buttercream Frosting Recipe
• Chocolate Cream Cheese Frosting Recipe
• Peanut Butter Frosting
• Vanilla Buttercream Frosting

If you’ve tried this chocolate buttercream frosting made with melted chocolate, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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