So creamy, so dreamy — and unbelievably easy!
Have you ever tasted a frosting so rich, smooth, and chocolatey that you had to know the recipe — only to discover it takes just two ingredients? That’s exactly what this chocolate buttercream frosting delivers: pure decadence with zero fuss. Whether you’re frosting a birthday cake, cupcakes, or just sneaking a spoonful (we don’t judge), this recipe will be your new go-to.
🍫 Why You’ll Love This Recipe:
✅ Only 2 ingredients – no heavy cream, no powdered sugar fuss
✅ Ready in 10 minutes or less
✅ Rich, whipped texture that’s silky and spreadable
✅ Easily customizable with extras like espresso, vanilla, or sea salt
✅ Perfect for cakes, cupcakes, cookies — or straight from the bowl
📝 Ingredients:
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1 cup (2 sticks) unsalted butter, softened to room temperature
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1 ½ cups chocolate chips or chopped chocolate (semi-sweet or dark chocolate recommended)
👩🍳 Instructions:
1. Melt the Chocolate
In a microwave-safe bowl, melt the chocolate chips in 20–30 second intervals, stirring between each, until smooth. Let it cool slightly (it should still be pourable but not hot).
2. Beat the Butter
In a large bowl, beat the softened butter using an electric mixer on medium-high speed until light, fluffy, and pale (about 3–5 minutes). This step is key for achieving that whipped buttercream texture.
3. Add the Melted Chocolate
Slowly pour the cooled melted chocolate into the whipped butter while mixing on medium speed. Continue to beat for another 2–3 minutes until fully combined and fluffy.
That’s it — your frosting is done!
🎂 How to Use It:
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Spread generously over cooled cakes or cupcakes
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Pipe into cookies or sandwich between layers
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Use as a dip for fruit, pretzels, or graham crackers
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Chill briefly for a thicker, fudgier consistency
🌈 Optional Add-Ins (if you’re feeling fancy):
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1 tsp vanilla extract
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½ tsp espresso powder (for mocha flavor)
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Pinch of sea salt
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Dash of cinnamon or chili for a spicy twist
📦 Storage:
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Refrigerator: Store in an airtight container for up to 1 week. Let it come to room temp before using.
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Freezer: Freeze for up to 2 months. Thaw and re-whip before using.