If you want to instantly uplevel your cakes, brownies, cookies, loaves, and everything in between, I can’t recommend this Chocolate Fudge Frosting enough!
The ultimate in chocolatey, creamy, velvety goodness that’s so delicious, my husband and I fight over licking the bowl.
As a busy mom and self-proclaimed choco-holic, having a 12-minute, 6-ingredient over-the-top decadent frosting recipe to uplevel my desserts is essential!
Adding homemade frosting like this chocolate fudge frosting is such a great way to add a homemade touch to store-bought or boxed mix cakes, cookies and the like.
(P.S. If you’re all about upgrading recipes while keeping things simple in the kitchen, check out my post on How to Make Box Cake Mix Better).
Thick Chocolate Fudge Frosting Ingredients
You will need 8 ounces of chocolate. I like to use dark chocolate chips because they are already small and readily melt. Alternatively, you can chop up some bars of chocolate into small pieces.
Any unsweetened cocoa powder will work here, I used dark.
Vanilla bean paste can be used interchangeably with vanilla extract in this recipe.
I use unsalted butter and add salt, but you can easily omit the salt and use salted butter. Either way, you want the butter softened. For help, see How to Quickly and Easily Soften Butter.
Rich and Decadent Chocolate Frosting Tips and Tricks
How to Make Chocolate Fudge Frosting with Melted Chocolate
Start by melting the chocolate chips. I do so in a microwave-safe bowl starting with 30-seconds, then continuing with 20-second intervals, stirring in between until completely smooth. Set it aside to cool.
Meanwhile, add the softened butter to a large mixing bowl and use a hand mixer on high to whip the butter until it is light and airy. Then, add the melted chocolate and beat until well-combined with the butter.
Next, it’s time to add the rest of the ingredients. It’s best to sift in the cocoa powder and powdered sugar to avoid lumps. Add the salt and vanilla extract, too. Mix on high until smooth.
You should be left with a thick frosting. Make sure to scrape the sides and bottom of the bowl to ensure all of the dry ingredients are integrated into the frosting.
If the frosting is too thick for your liking, you can thin it out with some milk. Start with about a teaspoon and add more as needed, constantly mixing until you are happy with the thickness.
How to Serve and Store Chocolate Frosting
This chocolate fudge icing completes cupcakes, cakes, cookies, brownies, and so much more! It really is versatile and pairs wonderfully with any dessert you want to bring a chocolate finish to.
It can be spread or piped easily and is thick and stable.
When stored in an airtight container in the refrigerator, frosting with real chocolate will last for about 5-7 days.
It’s safe to leave it at room temperature for about 2 hours. So, if you’re making this ahead of time, refrigerate it until you’re ready to serve!
You can also freeze this frosting for up to 6 months in a freezer safe bag and allow it to thaw naturally in the fridge overnight or for a few hours at room temperature before you spread or pipe it.
Ultimate Chocolate Fudge Frosting with Real Chocolate
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 8 ounces dark chocolate chips (8 oz = ~1 ¼ cups)
- 1 cup unsalted butter, softened (1 cup = 2 sticks)
- ½ cup unsweetened cocoa powder (I use dark)
- 1 ½ cups powdered sugar
- ½ teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Add the chocolate chips to a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave in 20-second intervals, stirring in between until smooth. Set aside to cool.8 ounces dark chocolate chips
- Add the softened butter to a large mixing bowl and use a hand mixer on high to beat the butter until its light and airy.1 cup unsalted butter, softened
- Add the melted chocolate to the butter and mix again on high until smooth.
- Sift in the cocoa powder and powdered sugar and add the salt and vanilla extract. Mix again until well-combined. Use a rubber spatula to scrape the sides and bottom of the bowl to make sure everything is integrated. *See notes½ cup unsweetened cocoa powder, 1 ½ cups powdered sugar, ½ teaspoon salt, 2 teaspoons vanilla extract
- Pipe or spread the frosting on your bakes! Try it with this Irish Cream Poke Cake!
Pro Tips
- *If the frosting is too thick for your liking, you can thin it out with some milk. Start with 1 teaspoon, and slowly add more as needed while mixing, until you are happy with the thickness.
- This recipe will make enough chocolate fudge frosting to generously frost 24 cupcakes or a single-layer cake. It can easily be halved for a smaller batch.
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