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This small batch buttercream is made with melted chopped chocolate instead of cocoa powder for that extra rich flavor. It makes just enough frosting for 6 cupcakes. You will love how easily this fluffy chocolate buttercream comes together!
Sometimes you just need a little bit of buttercream frosting and not a whole batch. There’s been so many times that I have made a homemade frosting, only to have half of it sitting in my fridge for weeks on end. So- enter in this small batch chocolate buttercream frosting!
This recipe makes about 1 cup of buttercream and is the perfect topping to my small batch chocolate cupcakes, my 6 inch chocolate cake, or to make these one bowl brownies even better!
Whatever you decide to put it on, you can’t go wrong. Plus you won’t be feeling guilty that you have a bunch of leftover frosting sitting in your fridge!
Ingredients needed
- Semi sweet chocolate- either chips or chopped
- unsalted butter at room temperature
- confectioners sugar
- heavy cream or milk
- Salt- just a pinch!
How to make a small batch of buttercream
- In a small microwavable safe bowl, microwave the chocolate 30 seconds at a time, mixing in between, until melted. Let it cool for 5 mins.
- In the bowl of a hand or stand mixer fitted with the paddle attachment add the butter and confectioners sugar. Mix on low speed working your way up to medium as the butter and sugar combine. Mix on medium speed for 2 minutes until light pale and fluffy.
- Stop the mixer and add the melted chocolate, cream, and salt.
- Mix again on medium-high speed for 1 minute until combined.
Can I use cocoa powder instead?
Yes you can use 1/3 cup cocoa powder instead of the melted chocolate. I prefer the taste of the melted chocolate though!
How to store buttercream frosting
I like to rip out a piece of plastic wrap, dump the frosting on top, then wrap the plastic around the frosting. This is how we did it in pastry school and loved it because you don’t have anything to clean after!
Making it in advance
Make the frosting up to a week in advance and store it in the fridge. Take it out 10 minutes before you are ready to use it so it softens up. Otherwise it will be too hard to spread or pipe straight out of the fridge.
If you are making it just a day or 2 in advance it’s ok to leave it at room temperature.
Recipes to use it with
- Small batch cupcakes
- One bowl brownies
- 6 inch chocolate cake
5 Minute Small Batch Chocolate Buttercream
Equipment
- Hand or Stand mixer
Ingredients
- 1/2 cup semi sweet chocolate chips or chopped
- 1/2 cup unsalted butter softened
- 1/2 cup confectioners sugar
- 1/2 tsp heavy cream or milk
- pinch kosher salt
Instructions
- In a small microwavable bowl, melt the 1/2 cup chocolate 30 seconds at a time, mixing in between, until melted
- In the bowl of a hand or stand mixer add the 1/2 cup butter and 1 1/2 cup confectioners sugar and mix on low speed working your way up to medium as the butter and sugar combine. Mix on medium speed for 2 minutes until pale yellow and fluffy.
- Stop the mixer and add the melted chocolate, the 1/2 tsp cream, and pinch of salt. Mix again on medium speed until the chocolate is mixed throughout and the frosting is fluffy.
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