Chocolate Cream Cheese Frosting with Cocoa Powder
This 5 Minute Rich Chocolate Cream Cheese Frosting is the perfect recipe for you! It’s quick, easy, and absolutely delicious. The frosting is made with cocoa powder and is thick, creamy, and has a slightly tangy flavor that comes from softened cream cheese, making it the perfect way to top any dessert!
When it comes to the perfect chocolate cream cheese frosting recipe, there are a few things I am looking for. First, it has to be chocolatey enough.
Second, I need it to be thick and creamy and sturdy enough to pipe. Finally, it should have a slight twist on the traditional taste! As a trained pastry chef, these were all the things I made sure went into this recipe.
The chocolate flavor comes from cocoa powder, making it rich and decadent. The cream cheese not only adds a delicious tanginess to the frosting but also helps to thicken it up, which is perfect for piping. If you didnt leave your cream cheese out to soften, learn how to soften cream cheese quickly.
Because I love my regular cream cheese frosting recipe so much, I decided to give it a go at a chocolate version. Make sure to also try out my foolproof chocolate ganache frosting if you want something on the lighter side.
Most cream cheese frosting recipes have butter in them but if you don’t have any on hand you can make classic cream cheese frosting without butter.
The best part? You can make it in just 5 minutes! Lemme show you how!
The best cocoa powder to use
Make sure to use unsweetened cocoa powder for this recipe so you don’t add any unnecessary sweetness to the icing. I like to use Hershey’s Cocoa Powder, or the one from Trader Joe’s. You can also use Hershey’s Dark Cocoa to make the flavor even deeper.
Recipe instructions
Frost and store: Use the frosting while it’s soft to frost desserts, or place it in a piping bag or container and store it in the fridge.
TIPS FOR RECIPE SUCCESS
- Making sure the butter and cream cheese are at room temperature is very important! This is what ensures a smooth and silky frosting. If the butter or cream cheese are too cold it won’t mix well and you will have lumps!
- You can microwave the cream cheese for 15 seconds to soften it.
- Use a piping bag and a star tip to decorate cupcakes.
- Keep the frosted desserts in the refrigerator so the frosting keeps it shape.
For frosted cupcakes and cakes, it’s best to keep them refrigerated before so the frosting holds it’s shape. It will keep it’s shape after you take it out of the fridge, don’t worry!
Chocolate Cream Cheese Frosting with Cocoa Powder
Ingredients
- 8 oz (226.8 g) cream cheese, 1 block at room temperature
- 1/2 cup (113.5 g) unsalted butter, at room temperature
- 4 cups (480 g) powdered sugar
- ½ cup (43 g) unsweetened cocoa powder
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/2 tbsp (0.5 tbsp) milk
Instructions
- In the bowl of a hand or stand mixer fitted with the paddle attachment, add the 1 block cream cheese and the 1/2 cup unsalted butter and mix on low- medium speed for 2-3 minutes until fully creamed.
- Stop and scrape down the mixer. Add in the 4 cups powdered sugar, the ½ cup cocoa powder, ½ tsp vanilla extract and ½ tbsp milk.
- Mix on low speed working your way up to medium speed as the sugar mixes in.
- Mix for 2-3 mins more until fully mixed, light, and fluffy.
- Use it to frost a cake or cupcakes!
Is this frosting enough for 2 9 in cake
Hi Nancy! Yes it should be enough to lightly fill and frost a 9″ cake.
Thank you sam
I want to make two 9in cakes just want to know if this recipe is enough frosting for the 2 cakes thank you
Simply marvelous ❤
Thanks Debbie!!
Is this recipe enough to frost a dozen cupcakes with the tall piped peaks?
It depends on how tall you are frosting the cupcakes. I would make a double batch if you want to pipe it very high. Make sure to keep them in the fridge before serving so they dont droop!
I’m baking brownies in a 9×13 pan. I plan to add some espresso powder to the frosting. Will this recipe be enough to frost the brownies?
Yes it will be enough 🙂
I am making 2 full size round cakes. Is this enough to frost the middle and outside? Or should I double it?
Thank you for your time
Margo
Oh btw it’s for my husband birthday. And I have to take it to the fire house. So basically it’s a bunch of grown kids and they all love the cakes I make and chocolate! 🤦🏻♀️
Hi Margo! Yes, if you are making 2 8″ round cakes there is enough to fill it and frost. Hope all the guys love it! Happy Birthday to your husband, thank you so much for including my recipe in his special day!
Thank you! I’m sure they will. I’m putting a surprise in the middle. It’s tradition that someone other than the persons birthday, cuts a piece out of the middle. And eats it. So this year I’m cutting out the middle once I have the first and second layer iced. Then cutting the middle out and fill it with unicorn candy pieces! I can’t wait to see their faces!!
That sounds like so much fun, I hope everyone loved it!
I love this recipe. It’s delicious and not too sweet!!!
YAY! Such a great compliment, thank you so much Doria!
I made this for a sheet cake. Cut the sugar in half and still tasted amazing. Great recipe!
Wow Christine! This is amazing to know. I love having lower sugar options! Thank you so much for coming back here and letting me know!