How to make chocolate cream cheese frosting! This recipe is made with cocoa powder and is simple, fool-proof, and richly chocolaty.
It’s creamy and smooth but is still sturdy enough for piping and would be the perfect complement to your favorite cake or cupcake recipe!
Due to popular demand (and a persistent sweet tooth), I’ve been trying to amp up my frosting section on the blog recently.
So far I’ve covered some of my favorite frostings, including a decadent, silky smooth (but not too-sweet) chocolate frosting and a classic (and perfect, it’s literally my favorite) cream cheese frosting, and today I’m marrying these two favorites together into this chocolate cream cheese frosting recipe.
Despite my afore-mentioned sweet tooth, buttercream frostings were always too sweet for me growing up, so as soon as I discovered cream cheese frosting my mom switched over to icing and decorating my birthday cakes exclusively with classic and chocolate cream cheese frosting. While many cream cheese frostings don’t stand up well to piping or decorating (too many are too soft and runny), this recipe is stiff enough for decorating and, as you can see in the above picture, works perfectly for piping on top a cupcake.
Chocolate cream cheese frosting only requires 6 ingredients and for my recipe I always use cocoa powder (rather than melted chocolate) to give my frosting a rich chocolaty flavor.
Take a good look at your cocoa powder before adding it in to your mixer, and if it looks particularly clumpy I recommend running it through a sifter with your powdered sugar so that you don’t have any lumps when you go to pipe the frosting — there’s nothing more annoying than ruining that perfect chocolate swirl because your piping tip has a lump of cocoa powder or powdered sugar jamming up the flow.
Another tip for silky smooth frosting: Make sure that your cream cheese and butter are softened before beating them together. Cream cheese that’s still cold can also cause lumps in your frosting. I always recommend beating the cream cheese and butter together with an electric mixer first until both are well-combined and lump-free, and then adding your other ingredients.
Alright, I think that’s all I have to say about today’s super simple frosting recipe. I’m also just back from vacation and recovering from a crazy/wonderful week of sunny days and late 2AM nights with 29 of my favorite family members, so hopefully everything I just typed came out as coherently as possible 😉
Enjoy!
And if you’re wondering about the cupcakes in this picture, I just made my favorite vanilla cake recipe, added a handful of sprinkles, and baked into cupcakes. My funfetti cake or chocolate cupcakes would also work nicely!
How to Make Chocolate Cream Cheese Frosting
Chocolate Cream Cheese Frosting
Ingredients
- 1/2 cup 1 stick unsalted butter softened (113g)
- 8 oz cream cheese softened brick-style, not spreadable (226g)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups powdered sugar* 440g
- 1/2 cup natural cocoa powder 65g
Instructions
- Combine the butter and cream cheese in a large bowl and, using an electric mixer or a stand mixer to beat until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Add cocoa powder and beat until well-incorporated into the frosting -- be sure to scrape the sides and bottom of the bowl so that all ingredients are well-combined.
- Frost completely cooled cake or cupcakes.
Notes
Nutrition
Sherri B. says
Your regular cream cheese frosting is hands down the BEST one I’ve ever tried! I made it for my sister-in-law’s birthday earlier this year (on your vanilla cake!) and people are still raving about it! Can’t wait to try this chocolate version!
Sam says
Thank you so much, Sherri! I hope you love the chocolate version! 🙂
Joanne says
Your cream cheese frosting is fantastic, so I cannot wait to try your chocolate version.
Sam says
Thank you, Joanne! I hope you love it <3
KyGirl says
I am going to make this icing to go with your white cake recipe. I am wondering do you think dark dutch cocoa will be okay or do you think it will be too rich? If so do you have a suggestion how to alter it so its not too eich? Thank you!
KyGirl says
I apologize, I meant to say rich not eich, lol.
Sam says
I don’t think it would be too rich, I actually think that sounds delicious, especially with the light white cake! Enjoy! 🙂
Susan Ellsworth says
I was happily reading your recipe for chocolate creamcheese frosting when an ad for Chobani popped up. The ad covered over the salt and vanilla amounts. VERY annoying! I am going to guess at the amounts of salt and vanilla to use.
Sam says
That’s a big problem, I’ll be talking to my ad company to make sure that doesn’t happen again. Thank you for letting me know about this.
And it’s a teaspoon of vanilla and 1/2 teaspoon salt.
Janet says
Love this recipe – creamy not so sweet frosting. One Question out of curiosity. Why unsalted butter and then add salt. I used salt butter and didn’t add extra. Is there a reason why you use unsalted butter??
Sam says
Hi Janet! So glad you enjoyed! 🙂 Yes, I use unsalted and then add salt because then I have more control over the flavor and know precisely how much salt is going into the recipe, since it can vary with different brands and affect the taste accordingly. That being said, that is just my preference and doing it the way you did is fine, I’m sure the difference was very subtle.
I actually have a whole pot on salted vs unsalted butter if you want to read more about it and why I generally prefer unsalted..