Chocolate Cream Cheese Frosting
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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
- ½ cup (113 g) unsalted butter softened
- 8 oz (226 g) cream cheese softened, brick-style, not spreadable
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 ½ cups (440 g) powdered sugar*
- ½ cup (50 g) natural cocoa powder
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.½ cup (113 g) unsalted butter softened, 8 oz (226 g) cream cheese softened
- Add vanilla extract and salt and stir well to combine.1 teaspoon vanilla extract, ¼ teaspoon salt
- With mixer on low, gradually add powdered sugar until completely combined.3 ½ cups (440 g) powdered sugar*
- 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.½ cup (50 g) natural cocoa powder
- Frost completely cooled cake or cupcakes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Absolutely amazing, I used 40g of sugar less than what the recipe called for and it came out just right. I’d add a bit of coffee to make the chocolate flavor that much better but it’s great as is.
It’s super thick and you can use it for a layered cake without any problem.
I love it!
Wonderful ! We loved it
Can I make extra frosting to use it next week? Does it last with good taste and texture in the fridge or freezer? Do you have any tips for defrosting?
Hi Lucia! I only recommend refrigerating this for 4-5 days. The taste and texture will remain the same. If you freeze it you will just want to let it sit at room temperature until it has thawed enough to use. It could potentially need to be whipped again briefly. 🙂
I made this tonight it turned out great.
We’re so happy you enjoyed it, Adella! 🥰
Hi Sam,
All I’ve got on hand is dutch processed cocoa powder and purchasing regular cocoa powder for my pantry would be such a waste. Do you think I should add a bit of buttermilk or sour cream to replace the acidity?
Looking forward to some delish chocolate goodness.
TIA
Hi Meredith! The dutch process cocoa can be used here–no need to alter the recipe. The flavor will be a bit more intense, but otherwise it will be just fine!
This is the tastiest chocolate frosting I’ve ever made – or eaten! SUPER easy with my hand mixer. Also, I had Neufchatel cream cheese on hand and that’s what I used. It’s a keeper…thanks so much!
Thanks for letting us know how you liked it, Ann! Enjoy 🥰
Can I substitute Neufchatel cheese?l
Hi Gloria! We’re not sure how that would turn out, unfortunately 😕
I’ve had very good luck substituting Neufchatel for Cream Cheese 🙂
Yes
Hi I am in Scotland and the only type of cream cheese we have is spreadable, do you think that it would make a difference? Thanks.
Hi Llorre! There’s a chance the frosting is a bit thinner, but if it’s all you can get I would say it’s certainly worth a shot. 🙂
Could you melt milk chocolate chips and mix that to make it chocolate cream cheese icing?
I think it could work. Make sure your chocolate isn’t very warm when you add it. 🙂
Delicious, just tasted my beater. Going to spread it on my husband’s 70th bday cake. He loves a butter cake with chocolate frosting. I believe he is going to love this frosting.
Can you melt choc chips and add to frosting instead of cocao?
Hi Shelley! I think that would work. 🙂
It came out a bit too thick to spread on the cake. I warmed it in the microwave for 30 seconds and that made it much easier to spread. Very chocolatey and smooth. Love it!
Hi Lisa! You can always add a splash of milk to thin the frosting too. We’re happy you enjoyed it 😊
I USED DARK COCOA AND IT WAS AMAZING
This is amazing. I think the cream cheese gives it a depth of flavor. All the buttercream versions I’ve made have been too sweet. This recipe is exactly what I have been looking for. Sooooo good.
Thanks for giving our frosting a try, Laura! We’re glad it was such a hit for you 🥰
Loved it thank you
Needed something luxe for a party cake. This was wonderful…rich and creamy. Made the cake even more delicious. Thanks!!!
We’re so happy it was a hit! Thanks for the review ❤️
Hi! I love this recipe but after adding all the ingredients it was too dry and impossible to spread. Hopefully it was a typo but it need at least a 1/2 cup of milk!
Hi Jay! I’m so glad you enjoyed overall! It is not a typo, if that much milk needed to be added it may be that the powdered sugar or cocoa powder were accidentally over-measured, especially if a scale was not used. It’s easy to accidentally over-measure these ingredients and I recommend using a scale or following my method on my post on how to measure flour. I hope that helps!
This chocolate cream cheese frosting is smooth, rich tasting, and very satisfying to the tummy! With these simple ingredients, I will give this recipe to my loved ones for generations to come. Thank you sooo much. Yummy, yummy!!
Can I store this in fridge overnight to frost in the morning?
Yes! We hope you love it 😊