This is my go to chocolate buttercream frosting when I need a quick chocolate fix. Because its made with cocoa powder it only takes a few minutes to make- no need to melt any chocolate. The flavor is still really rich and chocolatey thanks to the, hot, brewed coffee that deepens the flavor profile. If you need an easy and quick chocolate frosting, save this one because you’ll come back to it time and time again!

A vanilla cupcake piped with chocolate frosting.
This frosting also pipes incredibly well!

One recipe that I want every home baker to have on hand is this recipe for a classic easy chocolate buttercream frosting.

Seriously, this is a recipe you can use on so many desserts (like my yellow cake!) and one I constantly come back to because chocolate is always my preference over vanilla (I said what I said).

As a trained pastry chef but also a busy mom, I wanted to make this recipe with cocoa powder because sometimes melting chocolate just takes too long, yep even in the microwave lolll- or it can feel overwhelming.

You can literally make this recipe in just 5 minutes flat if your butter is softened already and then its ready to pipe on top of chocolate filled cupcakes or slathered all over this chocolate cake with sprinkles.

I also always use this recipe to frost my 6 inch chocolate cake when we want a smaller cake but still are celebrating something.

If you need a quick chocolate frosting, this is the one you want, lemme show you how to make it!

What you need

I like to add a little bit of brewed hot coffee to my chocolate frostings because the hot liquid + coffee flavor deepens the chocolate flavor. This is why you don’t need to melt chocolate to still get a rich flavor.

Yes you can leave it out if you want to but know the chocolate wont be as deep. I actually use decaf mostly, and can barely even taste the coffee.

If you leave it out, add either a tsp of vanilla or an extra tsp of milk.

Instructions

Butter and cocoa powder in a mixing bowl.
Add softened butter to a bowl with cocoa powder.
Creamed butter and cocoa powder in a mixing bowl.
In a stand mixer with a paddle attachment, cream on medium speed for 1 minute until all the cocoa powder is mixed into the butter.
Powdered sugar added to creamed butter and cocoa powder.
Add the powdered sugar in all at once, and mix on low speed moving up to medium.
Chocolate buttercream frosting in a mixing bowl.
With the mixer on low speed add in the black brewed coffee and the cream and mix until combined. Switch to high speed and mix for 30 seconds.

This icing will harden and crust over, so make sure that whatever toppings you are adding to your cake or cupcakes are added right after frosting.

Otherwise the frosting will get hard and the sprinkles will fall off!

A chocolate cake with sprinkles on a wooden serving piece.
This is the chocolate cake with sprinkles.
Chocolate buttercream swirled in a bowl with two spoons inside.
5 stars (2 ratings)

5 Minute Chocolate Buttercream Frosting with Cocoa Powder

Prep: 5 minutes
Total: 5 minutes
Servings: 12 cupcakes
This is my go to chocolate buttercream frosting when I need a quick chocolate fix. Because its made with cocoa powder it only takes a few minutes to make- no need to melt any chocolate. The flavor is still really rich and chocolatey thanks to the hot, brewed coffee that deepens the flavor profile. If you need an easy and quick chocolate frosting, save this one because you'll come back to it time and time again!
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Ingredients

  • 1 cup unsalted butter, softened at room temperature (227g)
  • ⅔ cup unsweetened cocoa powder, (65g)
  • 3 cups confectioners sugar, (340 g)
  • 1 tsp brewed coffee, (optional)
  • 1 tbsp heavy cream, or more if needed

Instructions
 

  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, add in the 1 cup butter, and ⅔ cup cocoa powder and mix on medium speed for 1 minute.
  • Add in the 3 cups of confectioners sugar and mix on medium speed until combined, about another minute
  • Add in the coffee if using, and the heavy cream starting with 1 tbsp at a time. Mix on medium- high speed for 2 minutes.
  • Add the other tablespoon of heavy cream if you want the frosting thinner.

Notes

This recipes makes enough frosting to fill and frost a 9″ round cake or generously pipe and decorate 12 cupcakes.
If the frosting is too thick, add more cream 1 tbsp at a time, if the frosting is too runny add 1/3 cup confectioners at a time.
This frosting recipe makes enough to frost 12 cupcakes or fill and frost a 2 layer 9″ cake.

Storage and Freezing Instructions

Storing: To store buttercream frosting, place it in an airtight container. Leave it on the counter if you are using it the within 1 day. If you want to make it a few days in advance, put it in the fridge. Take it out an hour before you want to use it so that it isn’t too hard to pipe or frost.
Freezing: To freeze buttercream frosting, place it in a freezer-safe bag or container and store it in the freezer for up to three months. When ready to use, let the frosting thaw overnight in the fridge. Once defrosted, add it back into a bowl and whip until fluffy.
Serving: 1serving, Calories: 268kcal, Carbohydrates: 33g, Protein: 1g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 4mg, Potassium: 79mg, Fiber: 2g, Sugar: 29g, Vitamin A: 491IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg
Course: Frosting
Author: Sam Adler
Cuisine: American
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