Dark Chocolate Buttercream

Dark Chocolate Buttercream swirling on a mixer whisk

Let’s talk chocolate! Easter is right around the corner and everything pastel and cute is trending but I’m looking for that chocolate fix this week. Are you a chocolate lover? This Dark Chocolate Buttercream is just what you need.

Dark Chocolate Buttercream being piped into a swirl

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I  often feel that chocolate baked goods need to be lighter on the sugar and heavier on the chocolate. Give me all the flavor! Unfortunately I was super busy this week and I now have a large container of Dark Chocolate Buttercream on the counter and nothing to put it on.

Dark Chocolate Buttercream in a glass bowl and a knife spreading a little

Don’t make my mistake! This would be amazing on Funfetti Celebration CupcakesEasy Dark Chocolate Cake, or Black Forest Cupcakes. I’m getting hungry just thinking about it! Let me know in the comments if you have any other brilliant ideas for chocolate buttercream.

Dark Chocolate Buttercream being piped into a swirl

This week was really productive here, but I’m not particularly coherent so I’ll let the pictures speak for themselves today. If you would like to get the same extra dark buttercream I used Hershey’s Special Dark Cocoa for this recipe. I imagine Ghirardelli Baking Cocoa would work as well but I haven’t tried it myself.

Dark Chocolate Buttercream being piped into a swirl

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Dark Chocolate Buttercream

1 Star2 Stars3 Stars4 Stars5 Stars (27 votes, average: 3.81 out of 5)
By The Teatime Baker Serves: 4 cups
Prep Time: 10 minutes

Dark Chocolate Buttercream is the perfect cake and cupcake topping for chocolate lovers everywhere! Comes together in just 10 minutes.


  • 1/2 cup (115 g) unsalted butter softened
  • 5 cups (630 g) powdered sugar
  • 1/2 cup + 1 Tbsp (65 g) baking cocoa
  • 10 Tbsp milk



In the bowl of a stand mixer fitted with a whisk attachment whip the butter until creamy.


Add the chocolate, half the sugar and half the milk. Mix together starting slowly and speeding up as it combines.


Put the remaining sugar and milk in and mix until well combined.


Use to top your favorite cake or cupcakes!


Store at room temperature for several days or in the refrigerator for 2-3 weeks.


This is a thick piping buttercream, if you prefer it a little thinner add milk 1 tsp at a time until it reaches the desired consistency. +++ The Teatime Baker -

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  • Reply
    April 10, 2018 at 9:52 am

    Well this buttercream looks just divine and super chocolatey. Yum!

    • Reply
      April 10, 2018 at 10:25 am

      Thanks Marie!

  • Reply
    October 12, 2018 at 3:50 pm

    This looks so good! We share the same love language, so I know I’m going to love this frosting. As much as I love chocolate (the darker the better), I don’t have a great dark chocolate frosting to fall back on. I would put this on a Black Magic Cake I made: The recipe I was using did not make enough frosting and I had to run out and do store bought to cover the thing. If I’d this in mind, I would have definitely used it.

    • Reply
      October 14, 2018 at 8:53 pm

      Thanks Colleen! Black Magic Cake sounds really good! Isn’t is a bummer to run out of frosting? I feel like I always make way more than I need because I’m paranoid about running out 🙂

  • Reply
    October 24, 2018 at 2:10 pm

    My mouth is watering SO hard right now! Your photos are spectacular, as I’m sure this buttercream will be on my next cake!

    • Reply
      October 24, 2018 at 8:07 pm

      Thanks Melissa!

  • Reply
    February 2, 2019 at 3:15 pm

    This is my go to frosting. One of my boys doesn’t like chocolate, but this dark chocolate frosting on a dark chocolate cake, has become his favorite cake. He is now asking for it for his birthday!

    • Reply
      February 2, 2019 at 11:28 pm

      That is the best compliment I could hope for, thank you! I hope your son has an awesome birthday 🙂

  • Reply
    April 21, 2019 at 6:58 pm

    I don’t know what I did wrong but mine didn’t come out dark like yours. What did I do wrong?

    • Reply
      April 22, 2019 at 9:54 pm

      I would guess it’s most likely the type of cocoa powder you used. Depending on the brand and the method of processing it can vary widely from light brown to almost black! I pretty much exclusively use the Hershey’s Special Dark because I like it’s flavor the best.

  • Reply
    Carole Prokopiak
    June 20, 2019 at 5:30 pm

    I tried printing out the dark chocolate buttercream frosting recipe but it wouldn’t let me. It’s just the recipe I’m looking for. It looks extremely chocolately. I would really love the recipe

    • Reply
      August 8, 2019 at 10:18 pm

      Sorry for the delay, we’ve been moving! If you scroll down to the recipe and click on the “print recipe” button under the picture it will print everything in the recipe box. I had an update to the site recently so I’ll see if I can get it to print the picture smaller – on mine it’s very large!

  • Reply
    Alexis Hardesty
    August 1, 2019 at 7:58 pm

    How many cupcakes do you think this would frost?

    • Reply
      August 8, 2019 at 10:19 pm

      I’m not sure. It would depend somewhat on how you frost them – piping/spreading/etc. We just moved into a new house and I’m about to dive back into the kitchen full time so I’ll add that to my list of things to test!

  • Reply
    September 19, 2019 at 2:59 pm

    This looks so good! What a great way to doctor up an ordinary recipe!

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