This weekend was an exciting weekend for our family.
My youngest son made an early appearance and joined our family, and we couldn’t be happier.
Not that that has anything to do with this frosting recipe, but I’m just so excited that I wanted to share the news.
This chocolate cream cheese frosting is a variation on my chocolate buttercream frosting. It’s incredibly easy to make, but there are a couple tips that ensure that it comes out well.
First, the butter and cream cheese should be soft, but you don’t want the butter to be so soft that it’s melting. Second, if your cocoa powder and powdered sugar are lumpy, sifting them will give you a smoother frosting. Third, the frosting may seem a little soft as you are piping it. It will set up quite a bit once it has been refrigerated, so don’t worry if it it’s not really stiff as you are piping.
I like to use this frosting when I make pumpkin cupcakes. The combination of cream cheese, chocolate, and pumpkin just goes so well together!
This rich frosting also pairs really well with basic chocolate, white, or yellow cakes.
More chocolate frosting recipes!
Chocolate Cream Cheese Frosting
- 1/2 cup butter at cool room temperature*
- 8 ounces cream cheese softened
- 3-3 ½ cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- With an electric mixer (either hand or stand), beat butter and cream cheese together until well-combined, about 3-4 minutes on medium.
- Scrape down the bowl.
- Add 3 cups powdered sugar, cocoa powder, and vanilla.
- Mix on low until powdered sugar and cocoa powder are incorporated.
If the frosting is too wet or tart, add powdered sugar 2 tablespoons at a time until it reaches desired consistency and sweetness.
*I like to use salted butter. If you prefer to use unsalted butter, just add a pinch or so of salt to the frosting.