This Chocolate Fudge Frosting recipe is epically smooth and shiny, easy to make, and a slam-dunk in rich chocolatey flavor. With a handful of ingredients and a food processor, this frosting will be ready to go in just 10 minutes. Make it ahead or serve it right away on your favorite cakes, cupcakes, and cookies… or just eat it by the spoonful!
The best chocolate fudge frosting recipe. I've been using this on all my chocolate desserts lately, including this Chocolate Coffee Cake and these Chocolate Cupcakes (I used the cupcake recipe and just switched out the frosting). Either would be a fantastic option with this frosting for your Game Day recipes lineup!
The inspiration for this recipe was borrowed from Confessions of a Baking Queen chocolate frosting recipe with a few changes to give it a slightly thicker, fudgy consistency and an extra pop of intensity.
Skip to:
Why this recipe is great
- Amazing fudgy chocolate taste, better than any tub of store-bought frosting.
- Silky smooth, shiny, spreadable, and doesn't crust. It looks good on cakes and cupcakes with very little effort.
- Only needs 7 simple ingredients.
- Easy to make in a food processor (plus minimal dishes).
- You can make it ahead or use it right away.
- Great alternative to a traditional buttercream frosting if that's not your thing.
Ingredients for chocolate fudge frosting
* A full list of amounts is in the recipe card at the bottom of this post.
- Good quality chocolate: Bittersweet or dark chocolate are my preference, although semisweet chocolate will work if you don't mind it being a little sweeter. The most important thing is to use high quality chocolate bars or chocolate chips. My go-to is Ghirardelli or Trader Joe's Pound Plus chocolate bars.
- Butter: You want it to be softened to room temperature, or to the point that it leaves an imprint when you press your finger into it, but is still somewhat firm. If it doesn't maintain its shape well or is shiny, it is probably too soft and will make the frosting too loose. This is an excellent post describing softened butter.
- Cocoa powder: There are different types of cocoa powder. This is a dark chocolate frosting, so I prefer a dutch-process cocoa powder. I typically use Hershey's special dark cocoa powder (affiliate), but if you prefer something a little less rich (and less dark in color) you can use regular natural cocoa powder.
- Powdered sugar: Also called icing sugar. If it is super lumpy, sift or whisk it in a bowl before using.
- Salt: I use salted butter, so I only need a touch more salt. If you use unsalted butter and find that it needs a little extra, just add an extra sprinkle.
- Instant coffee: I add just a touch of instant espresso or coffee to enhance the chocolate flavor. No hot water needed.
- Light corn syrup: This is the secret ingredient that gives the frosting a silky smooth texture and that beautiful shine!
- Vanilla extract: In my opinion, vanilla always gives homemade dessert recipes that extra something.
Helpful kitchen tools
How to make chocolate fudge frosting
Start with your chocolate in a microwave-safe bowl. Microwave on high in 30 second increments, stirring in between.
Continue stirring every 30 seconds until the chocolate is melted and smooth. Set aside to cool.
In a 9-cup or larger food processor (affiliate), add the butter, cocoa powder, powdered sugar, salt, and instant coffee.
Pulse until it has a smooth, thick, and creamy consistency. Scrape the sides of the bowl with a rubber spatula.
Add the corn syrup and vanilla.
Pulse until just combined. Scrape again with a rubber spatula.
Add the cooled melted chocolate mixture.
Mix for 15-20 seconds, or until well combined. It should be glossy, smooth, and spreadable. Your chocolate fudge frosting is ready!
Fudge frosting consistency
The consistency of this frosting is perfect for a layered cake or sheet cake. I have also used it on cupcakes with this simple frosting technique.
If your frosting is too loose, it's possible the butter was too soft, your kitchen is really warm, or your melted chocolate was too warm. To fix it, I recommend refrigerating it for 15-30 minutes, then give it 1-2 pulses in the food processor to freshen it up.
If you want a slightly thicker frosting to pipe designs, I suggest reducing the amount of corn syrup until the desired consistency is reached.
How to use this chocolate frosting
Chocolate fudge frosting is delicious on any number of layer cakes, sheet cakes and cupcakes, including classic yellow cake, chocolate cake (we use it on this layer cake), vanilla, pumpkin, or another family favorite cake flavor. You could also use it on top of brownies or cookies (it would be the perfect complement to these Crumbl Peanut Butter Cookies).
FAQs
If making it ahead, see my storage tips in the question below. Once this frosting is on your dessert, it can be stored at room temperature for 1-2 days, or in an airtight container in the refrigerator for 2-3 days. The frosting will firm up in the fridge, so remove your dessert a few hours before serving to allow it to come to room temperature.
Yes, you can make this frosting ahead and store it in the refrigerator for 2-3 days before using. I suggest storing it right in the food processor sealed tightly with plastic wrap. When ready to use, allow it to come to room temperature on the counter. This may take several hours if your house is cool, or you can place it in a slightly warm room to speed up the process. If it gets too warm, it will melt. Once it is softened to room temperature, give it a quick 2-3 pulses in the food processor to freshen it up before frosting your dessert.
I don't recommend freezing chocolate fudge icing, as the texture will change a lot.
Yes, you can double the recipe as long as your food processor is 14 cups capacity. If you have a smaller food processor, I recommend making one recipe at a time.
Chocolate buttercream is traditionally made by whipping butter, then adding powdered sugar to result in a light, airy consistency. This recipe has much less air whipped into it, so the consistency is more fudgy and smooth. Because of that difference, this recipe doesn't crust like a traditional buttercream.
I have not made this recipe with an electric mixer before. It may work, but it might not be the exact same texture. If you try it, I suggest using a large bowl, mix on low speed and do NOT overmix. Over mixing will add extra air, which will make it less of a fudgy consistency.
Tips and tricks
- Use high quality chocolate. Our favorites are Ghirardelli or Trader Joe's Pound Plus bars.
- Make sure your butter is just softened to room temperature (see notes in the post for more explanation) and that your melted chocolate is cooled well. Both of these steps will ensure the frosting is the right consistency.
- Keep in mind that this frosting will firm up in the cold and melt in heat. Store it accordingly and plan plenty of time to allow it to soften if you refrigerate it ahead.
- Don't overmix. The goal is to avoid adding too much air so that you get a smooth, fudgy consistency instead of an airy buttercream.
Recipe
Rich Chocolate Fudge Frosting (easy!)
Equipment
- Food processor minimum 9-cup capacity
Ingredients
- 8 oz bittersweet chocolate or dark or semi-sweet
- 2.5 sticks butter softened
- ¾ cup dark cocoa powder
- 1 cup powdered sugar
- ¼ teaspoon kosher salt
- 1 teaspoon instant coffee optional
- ½ cup light corn syrup
- 2 teaspoon vanilla
Instructions
- In a microwave safe bowl, microwave the chocolate on high in 30 second increments, stirring in between until the chocolate is melted and smooth. (If you are using chocolate bars, chop the chocolate roughly first). Set aside to cool.8 oz bittersweet chocolate
- In a 9-cup or larger food processor, add the butter, cocoa powder, powdered sugar, salt, and instant coffee. Pulse until smooth, thick, and creamy. Scrape the sides of the bowl with a rubber spatula.2.5 sticks butter, ¾ cup dark cocoa powder, 1 cup powdered sugar, ¼ teaspoon kosher salt, 1 teaspoon instant coffee
- Add the corn syrup and vanilla. Pulse again until just combined and scrape the bowl.½ cup light corn syrup, 2 teaspoon vanilla
- Add the cooled melted chocolate. Mix for 15-20 seconds, or until well combined. It should be glossy, smooth, and spreadable.
Notes
- Use high quality chocolate. Our favorites are Ghirardelli or Trader Joe's Pound Plus bars.
- Make sure your butter is just softened to room temperature (see notes in the post for more explanation) and that your melted chocolate is cooled well. Both of these steps will ensure the frosting is the right consistency.
- Keep in mind that this frosting will firm up in the cold and melt in heat. Store it accordingly and plan plenty of time to allow it to soften if you refrigerate it ahead.
- Don't overmix. The goal is to avoid adding too much air so that you get a smooth, fudgy consistency instead of an airy buttercream.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Cindy says
A delightful recipe for a fudge, chocolate frosting recipe! I love the consistency, so easy to make and spread! A terrific alternative to ganache, when you want something lighter!
Danielle says
So happy to hear you loved it like we do!
Danielle says
I’m an experienced baker and this frosting is NOT good at all . I followed the recipe perfectly and the taste and consistency is just not good . Too bitter and too gooey . I think it calls for too much corn syrup and I didn’t even put the full half cup ! I do not recommend this recipe at all .
Danielle says
I am sorry to hear that it didn't turn out for you. The corn syrup is the key ingredient for both smoothness and sweetness. Not adding in all the corn syrup was definitely the issue in this case. I hope you will try it again and add all the corn syrup to see if it works for you. If you have any questions, don't hesitate to ask!
Jen says
I over mixed and it seems broken. Is there any fixing it?
Danielle says
I am so sorry to hear that! My guess, without seeing it, is that the chocolate seized. I would warm a few tablespoons of cream and add it in slowly while continuing to mix. Usually if you do that it will fix. It might be a little loose so try to add it very slowly. Please let me know if there is anything I can do to help.