Rich Chocolate Fudge Frosting (easy!)

Close up view of chocolate frosting swirled on the top of a cake.

3.67 from 3 votes

Rich Chocolate Fudge Frosting (easy!)

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!

Cook Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: cups

Calories: 372kcal

Author: Misty

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

Tips & 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.

Yield: This recipe makes about 2.5 cups of frosting (or a little more). It's enough to frost a 2-layer 9-inch round cake or about 24 cupcakes.

Storage Instructions: If making it ahead, see my storage tips in the section 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.

Make Ahead Instructions: 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.

Nutrition