- Prep Time10 min
- Total Time10 min
Your search for the BEST Chocolate Buttercream Icing ends here! This recipe is quick to make, easy to work with and oh, so yummy. If you are looking for normal vanilla buttercream icing instead, try this recipe or check out the vegan option here with no butter.
I usually use this recipe for my double chocolate muffins. It’s simply chocolate heaven 🙂
Equipment needed to make the BEST Chocolate Buttercream icing:
A food processor makes the work A LOT easier but if you don’t have one, don’t despair. I used to make everything by hand before I got myself a food processor and a KitchenAid mixer. So it’s all doable with a simple bowl and a spoon of course and on the upside, it’s a great workout for your arms, which means you definitely deserve a cupcake afterwards, right? 😉
In the steps below, I first blend the icing sugar to get rid of any lumps. You can also sieve it to get the same effect.
Tips for making the Best Chocolate Buttercream:
- Buttercream icing can be made a few days in advance without any problems or changes in texture and taste. So for parties you don’t need to do any of the hard work.
- Make sure your butter has softened before starting. Keep the butter outside the fridge for min 30 minutes before starting (or more if you live somewhere cold). In case of time emergencies, you can also soften the butter a little in the microwave on the lowest setting for about 20-30 seconds. Keep an eye on it and make sure it doesn’t start to melt.
- You can also freeze the buttercream for up to 2 months in a sealed bag or tupperware or keep in the fridge for up to 4 days. The buttercream will become hard in the fridge. Make sure to keep it out at room temperature for minimum one hour before use. It should feel soft before you start piping it onto the cupcakes otherwise the piping bag will tear.
- You can use a reusable piping bag or the one-time use polythene icing bags. I have used the 1M nozzle for these cupcakes.
Yield: This recipe makes enough buttercream for approximately 20 medium-sized cupcakes
Hope you enjoy this recipe. If you are looking for something special -and haven’t found it-, don’t hesitate to let me know. I add new recipes, birthday decorations, ideas for themed parties and creative projects for kids every week.
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Ingredients
Directions
Keep all your ingredients ready; icing sugar, cocoa powder, softened butter, salt, milk and vanilla essense
Fit the food processor with the knife blade and add all the icing sugar. Blend well until there are no more lumps
Add the cocoa powder and quickly mix
Add the softened butter, the vanilla essence and the salt. Add the 15ml milk slowly. If you need a softer buttercream, add another 15ml of milk.
Blend all the ingredients until the buttercream is uniform and smooth with no lumps.
Add the buttercream to a piping bag. It's easiest if you put the nozzle inside the piping bag and then fit the piping bag inside a tall glass. Then you don't have to worry about holding the bag while you put the buttercream inside the piping bag.
Pipe onto the cupcakes. You can also freeze the buttercream for up to 2 months in a sealed bag or tupperware or keep in the fridge for up to 4 days. The buttercream will become hard in the fridge. Make sure to keep it out at room temperature for min 1 hour before use.
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