Take your cupcakes to the next level with this Chocolate Cream Cheese Frosting! This silky smooth luscious frosting takes only 10 minutes to make and tastes just like chocolate cheesecake.
This Chocolate Cream Cheese Frosting needs to be on top of your next batch of cupcakes! If you love cream cheese frosting but are a chocoholic, this frosting is for you! Use it on Red Velvet Cupcakes, Chocolate Cupcakes, and even Pumpkin Cupcakes.
Chocolate Cream Cheese Frosting
I could stare at swirls of chocolate frosting all day! If the actual thing is right in front of me, it’s a different story. Just the smell of this frosting will make your mouth start to water. It seriously tastes and smells like chocolate cheesecake!
Ingredients for Chocolate Cream Cheese Frosting:
- Butter– This adds flavor, stability, and smooth texture to the frosting. I like to use salted butter.
- Cream Cheese– This smooth, creamy, tangy, soft cheese works so well in frosting. Be sure to use full fat block cream cheese!
- Powdered Sugar– This fine sugar, especially when sifted results in a smooth sweet frosting. Measure and then sift.
- Cocoa Powder– I prefer using Hershey’s Natural Unsweetened Powder. Sift for a smoother frosting.
- Vanilla– Pure extract gives the best flavor! Buy in large quantity to like at Costco or Sam’s for a better price.
- Salt– Just a little bit helps accentuate the other flavors.
How to make Chocolate Cream Cheese Frosting:
Time needed: 10 minutes
Beat the butter and cream cheese with an electric mixer for 2-3 minutes until there are no lumps. (Use the paddle attachment if using a stand mixer.)
- Add & Beat
Add the sugar, cocoa powder, vanilla and salt. Start mixing at a slow speed until all ingredients are wet. Beat on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
Spread over cake or place in a piping bag fitted with a pipping tip (I used Wilton 1M star tip) and pipe onto cake or cupcakes.
Yes. Since this frosting is made with cream cheese, it should be kept in the fridge. Pull your cake or cupcakes out 1-2 hours before serving to allow to come to room temperature.
This frosting is good for 4-5 days in the fridge.
After whipping your frosting, you can get the air bubble out by mixing at the slowest speed for a couple minutes. If you still have bubbles, use a wooden spoon and mix by hand for 2-3 minutes.
Yes! store in an air tight container. When ready to apply, let it sit on the counter for 20-30 minutes and then beat with an electric mixer.
Cream cheese frosting is easiest to work with if the butter and cream cheese are still a little firm I recommend placing the cream cheese and butter on the counter 30-40 minutes before making the frosting.
TOOLS USED TO MAKE THIS FROSTING:
- Kitchen Aid Mixer– This is so handy to have in the kitchen. I use it for cookies, cakes, frosting, bread, whipped cream… LOVE IT!
- Electric Hand Mixer– This is one of my most used kitchen gadgets. It’s great for frosting, whipping egg whites, cookie dough… more affordable
- Sifter– Sifting your dry ingredients creates a lighter crumb and sifting powder sugar results in a smooth frosting.
- Piping Tips– These are the 3 piping tips I use the most. They’re the perfect size for decorating cakes and cupcakes.
- Offset Spatulas– when frosting cupcakes by hand or frosting a cake, these offset spatulas make things go a lot smoother. 😉
LOOKING FOR MORE FROSTING? CHECK OUT THESE:
- Cornbread Cupcakes with Honey Buttercream Frosting
- Pistachio Cake with Honey Cream Cheese Frosting
- Vanilla Bean Cream Cheese Frosting
- One Bowl Double Chocolate Cupcakes
- Perfect Cream Cheese Frosting
Chocolate Cream Cheese Frosting
- 1/2 cup butter , room temperature
- 8 ounces cream cheese (full fat), room temperature
- 3 cups powdered sugar, measured and then sifted
- 1/2 cup cocoa powder
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- Beat the butter and cream cheese with an electric mixer for 2-3 minutes until there are no lumps. (Use the paddle attachment if using a stand mixer.)
- Add the sugar, cocoa powder, vanilla and salt. Start mixing at a slow speed until all ingredients are wet. Beat on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Spread over cake or place in a piping bag fitted with a pipping tip (I used M1) and pipe onto cake or cupcakes.