Chocolate buttercream frosting is the perfect finishing touch for your next cake or cupcake recipe. This sweet chocolate frosting comes together in minutes and can easily be doubled or tripled for your next cake.
In a bowl, add confectioner's sugar and cocoa powder. Sift or whisk to remove lumps, then set aside.
In a separate bowl, add butter. Using a hand mixer or stand mixer, beat until creamy and smooth, about a minute. Add confectioner's sugar and cocoa powder mixture, 1 cup at a time, and starting slowly, mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy. Add vanilla extract, salt, and heavy cream, then beat for another minute until fluffy.
Pipe or spread frosting with a knife onto cupcakes and serve.
Notes
Recipe makes enough to frost up to 18 cupcakes with piped frosting, 24 cupcakes spread with a knife, a 9x13 sheet cake, a 13x18 sheet cake, or a round 8 or 9 inch 2-layer cake with thin frosting. For thick frosting on all sides of a layer cake, make an additional ½ batch of frosting.
This frosting will crust, so sprinkles or additional decorations need to be added before your frosting dries.
Buttercream frosting will keep for up to a week in the refrigerator or 3 months in the freezer.