Tuesday, 13 November 2012

My Favourite Chocolate Buttercream for Cupcakes

I know that I'm saying that this is my favourite chocolate buttercream for cupcakes and it has been for quite sometime, but that doesn't mean I'm not open to other recipes.

There’s just something about the buttery, satiny smooth and sublime taste of this frosting. The combination of butter that is whipped, just enough icing sugar, and a moderate amount of chocolate makes this positively dreamy. It makes me want to lick the frosting off of the cupcakes and pass on the cupcakes themselves. It’s really that good.

You can easily play around with this basic recipe to make a milk  or white chocolate frosting. I just love everything about the texture and flavour ratios of this frosting. The key is giving the butter a good whipping before adding any other ingredients – it creates a fabulously soft and melt-in-your-mouth frosting.

Enjoy xxx

My Favourite Chocolate Buttercream Frosting


225g unsalted butter, at room temperature cut in to cubes
2½ cups icing sugar
1 teaspoon vanilla extract
115g dark chocolate, melted and cooled



  1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
  2. Reduce the speed to low and gradually add the sifted icing sugar. Once all of the icing sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated
  3. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

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