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
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Darlene
Do the cake I put this frosting on have to be kept in the refrigerator?
Sam
Hi Darlene! Since it is made with cream cheese I would recommend refrigeration. 🙂
Teresa
Served for granddaughters (extremely picky) birthday party. Rave reviews! Thank you for sharing. Not too sweet!
Emily @ Sugar Spun Run
We are so happy it was a hit, Teresa!! 🥰
Aubrey
Love love love. Not a super experienced baker, but made a cake and used this frosting recipe, and WOW. Got so many compliments- it was delicious.
Emily @ Sugar Spun Run
Thanks for using our recipe, Aubrey! We’re so happy you enjoyed it 🥰
Michael John Hinton
Hands-down, the best chocolate frosting I’ve ever made. I made one and a half of the frosting recipe for a three layer cake and did added two extra tablespoons of butter and 2 ounces extra of cream cheese along with an extra teaspoon of vanilla and a 1/4 cup of sour cream.
And I think what made it so amazing was I used a different cocoa than I usually do which is available on Amazon called Droste cocoa from Holland. It’s a bit richer than Hershey’s. Thank you so much for sharing this recipe.
Sam
I’m so glad you enjoyed it so much, Michael! 🙂
Sarah Evans
Very east to make and delish! My husband said it was fluffy! Will be saving this recipe. 😃
Samana
Hi,
Just loving this cream cheese frosting recipe. Want to frost my daughter’s bday cake with it. I just have one question – will it melt quickly in the heat? because I’ll be preparing it a day before hand, put it in the fridge overnight and take it to the party,which is at an indoor play area. The weather will be warm that day though.
Thank you! x
Sam
Hi Samana! It will become pretty soft in the heat. It of course depends how hot it is, but it will become pretty soft in heat.
Abby
This recipe was a lifesaver for my son’s birthday party! I had already made a double batch of cream cheese frosting since I made carrot and chocolate cupcakes. After frosting the carrot cupcakes, about half of the frosting remained, so I just added half a cup of cocoa powder as suggested in this recipe and it was perfect! Amazing alternative to chocolate buttercream for those who don’t care for overly sweet frosting.
Carla Nash
I used this on a peanut butter sheet cake! Everyone thought it was delicious!
Emily @ Sugar Spun Run
Love that combination, Carla! Enjoy 😊
Araceli Montoya
The best frosting ever!! I used only 2 cups of powdered sugar and was perfect. Thank you!!
Bobbie
I paired this frosting with Sam’s “The Best Vanilla Cake Recipe” and it was a HUGE success!! Everyone at the birthday party wanted seconds and also some to take home! Whenever I want to bake something special, I always look for Sam’s recipes. There’s nothing worse than taking the time to bake and have it turn out disappointing.
Sam
Thank you so much, Bobbie! I’m so glad everything has been such a success for you! 🙂
Lynette Taylor
So easy and tasty! I had to refrigerate a few days, covered. I’m waiting for it to reach room temp!!!
Mollie
very good
Victoria
Yummy! I cut down the powdered sugar to 3 cups as that was sweet enough for me.
Kate
I’m making a 2 layer 9×13 cake, would i need to double this recipe to have enough to frost and decorate?
Sam
Hi Kate! I would double the recipe for a cake that large. 🙂
ANDREA L THOMPSON-LEWIS
by far the best chocolate frosting
Tiya
Hello! This looks amazing. Do you have any suggestions for using Nutella instead of cocoa in this recipe?
Sam
Hi Tiya! I think you could probably add nutella to my cream cheese frosting. You will want to add it to taste and start slow as it could potentially break the frosting. 🙂
Beth
This will be my go to chocolate frosting! I used less powdered sugar, about 2 cups, and 3 tablespoons milk, added one at a time. It is so creamy and chocolaty. The cream cheese just adds so much. Thank you so much for this recipe.
KerriW
When I get a craving for something sweet, I google it lol….9 times out of 10, you have a recipe for it…..I ALWAYS click on you!!! And Like ALWAYS …the BEST thing I’ve ever tasted🤷♀️❤️ Thank you so much for all your yummy recipes
Sam
I’m so glad you’ve enjoyed everything so much, Kerri! Thank you so much for your support! I truly appreciate it. 🙂
Beverly
Can I freeze this? & use it the next day?
Sam
Hi Beverly! It can be frozen, but if you are just using it the next day I would put it in the refrigerator with a piece of plastic wrap pressed against the surface to keep it from drying out. You will want it to come back to room temperature and briefly stir it before using. 🙂