If you want to elevate cakes, brownies, cookies, loaves and more in minutes, this Chocolate Fudge Frosting is an absolute must-try.
Rich, chocolatey and velvety, this frosting is creamy enough to make you lick the bowl — and yes, my husband and I argue over the last spoonful.
As a busy mom and self-described chocoholic, I rely on a quick, 12-minute, six-ingredient recipe that turns ordinary desserts into something special.
Using a homemade frosting like this is an easy way to upgrade store-bought or boxed cakes, cupcakes and cookies. I always top my Chocolate Poke Cake with it for a fudgy finish.
Thick Chocolate Fudge Frosting Ingredients
For a single batch you will need 8 ounces of chocolate (I prefer dark chocolate chips because they melt easily, but chopped dark chocolate bars work too).
Use any unsweetened cocoa powder — a darker cocoa deepens the flavor.
Vanilla bean paste or vanilla extract both work well. I use unsalted butter and add salt for balance; you can use salted butter and omit the added salt if preferred. Make sure the butter is softened.
Rich and Decadent Chocolate Frosting Tips and Tricks
How to Make Chocolate Fudge Frosting with Melted Chocolate
Begin by melting the chocolate in a microwave-safe bowl: microwave 30 seconds, stir, then continue in 20-second bursts, stirring between each interval until smooth. Let the melted chocolate cool slightly.
Meanwhile, place the softened butter in a large bowl and beat on high with a hand mixer until light and airy. Add the cooled melted chocolate and beat until fully combined.
Sift in the unsweetened cocoa powder and powdered sugar to prevent lumps, then add the salt and vanilla. Beat on high until the frosting is smooth and thick. Scrape the sides and bottom of the bowl to incorporate any dry pockets.
If the frosting is thicker than you like, thin it with milk a teaspoon at a time until you reach the desired consistency, mixing continuously.
How to Serve and Store Chocolate Frosting
This chocolate fudge frosting is versatile — it spreads and pipes beautifully and is perfect on cupcakes, layer cakes, brownies, cookies and more.
Stored in an airtight container in the refrigerator, frosting made with real chocolate will keep for about 5–7 days. It’s safe at room temperature for up to two hours, so refrigerate if you make it ahead.
You can freeze the frosting for up to six months in a freezer-safe bag; thaw overnight in the refrigerator or for a few hours at room temperature before using.
Ultimate Chocolate Fudge Frosting with Real Chocolate
Marley Goldin
Equipment
-
Large mixing bowl
-
Hand mixer
Ingredients
- 8 ounces dark chocolate chips
- 1 cup unsalted butter, softened
- ½ cup unsweetened cocoa powder
- 1 ½ cups powdered sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Add the chocolate chips to a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave in 20-second intervals, stirring between each, until smooth. Set aside to cool.
- Add the softened butter to a large mixing bowl and beat on high until light and airy.
- Add the cooled melted chocolate to the butter and mix on high until smooth.
- Sift in the cocoa powder and powdered sugar, then add the salt and vanilla. Mix until well combined, scraping the bowl to incorporate any dry bits.
- Pipe or spread the frosting on cupcakes, cakes, brownies or cookies and enjoy.
Pro Tips
- If the frosting is too thick, thin it with milk one teaspoon at a time while mixing until it reaches your preferred consistency.
- This batch will generously frost 24 cupcakes or a single-layer cake. It can be halved for a smaller quantity.