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    Home ยป Recipes ยป Frosting

    Chocolate Cream Cheese Frosting

    Updated: Jul 23, 2018 โ€ข Published: Jul 23, 2018 by Sam Merritt โ€ข 476 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Chocolate cream cheese frosting

    How to make chocolate cream cheese frosting! This recipe is made with cocoa powder and is simple, fool-proof, and richly chocolaty.

    Itโ€™s creamy and smooth but is still sturdy enough for piping and would be the perfect complement to your favorite cake or cupcake recipe!

    Chocolate cream cheese frosting on a cupcake

    Due to popular demand (and a persistent sweet tooth), Iโ€™ve been trying to amp up my frosting section on the blog recently.

    So far Iโ€™ve covered some of my favorite frostings, including a decadent, silky smooth (but not too-sweet) chocolate frosting and a classic (and perfect, itโ€™s literally my favorite) cream cheese frosting, and today Iโ€™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 donโ€™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.

    Ingredients for chocolate cream cheese frosting

    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 donโ€™t have any lumps when you go to pipe the frosting โ€” thereโ€™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 thatโ€™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.

    creamy chocolate cream cheese frosting in a bowl

    Alright, I think thatโ€™s all I have to say about todayโ€™s super simple frosting recipe. Iโ€™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 ๐Ÿ˜‰

    Enjoy!

    And if youโ€™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 on cupcake

    Chocolate Cream Cheese Frosting

    This chocolate cream cheese frosting recipe will cover either one 2-layer 8" or 9" cake, 24 cupcakes, or generously frost (as much frosting as in the photos) 12 cupcakes.
    4.97 from 240 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Frosting
    Cuisine: American
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 24 cupcakes or 1 8" or 9" 2-layer cake
    Calories: 139kcal
    Author: Sam Merritt

    Ingredients

    • ยฝ cup (113 g) unsalted butter softened
    • 8 oz (226 g) cream cheese softened brick-style, not spreadable
    • 1 teaspoon vanilla extract
    • ยผ teaspoon salt
    • 3 ยฝ cups (440 g) powdered sugar*
    • ยฝ 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.
      ยฝ 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, ยผ teaspoon salt
    • With mixer on low, gradually add powdered sugar until completely combined.
      3 ยฝ 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.
      ยฝ cup (50 g) natural cocoa powder
    • Frost completely cooled cake or cupcakes.

    Notes

    *If you plan to pipe the frosting with a small tip, I recommend sifting the powdered sugar and cocoa powder (after measuring) to remove any lumps. The cupcakes in these photos were frosted using an Ateco 848 tip.

    Nutrition

    Serving: 1/24 batch | Calories: 139kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 56mg | Potassium: 42mg | Fiber: 1g | Sugar: 17g | Vitamin A: 245IU | Calcium: 13mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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      Reader Interactions

      Comments

      1. Bailey B.

        April 19, 2025 at 8:14 pm

        5 stars
        This is THE chocolate cream cheese icing! It was also extremely easy to make gluten free! The flavor isnโ€™t too chocolaty, itโ€™s not too sweet, and the texture is perfect!

        Reply
        • Emily @ Sugar Spun Run

          April 21, 2025 at 3:22 pm

          Weโ€™re so happy you enjoyed it, Bailey ๐Ÿ˜Š

          Reply
      2. Radhika Sachdeva

        April 08, 2025 at 12:53 am

        5 stars
        I was never a fan of any frosting until I came across this recipe. Itโ€™s the best chocolate frosting Iโ€™ve ever had! Thank you very much for an amazing recipe!

        Reply
      3. Pam

        April 07, 2025 at 5:21 pm

        5 stars
        Added 3/4 cup Jif creamy peanut butter!! Oh my!

        Reply
      4. Rashidah Abdul-Khaliq

        March 24, 2025 at 3:29 pm

        Trying this with my chocolate banana nut cake. First time for the cake and first time for this frosting. Will tell you how it goes. So looking forward to eating this.

        Reply
        • Sam

          March 25, 2025 at 2:21 pm

          I hope you love it! ๐Ÿ™‚

          Reply
      5. Michelle

        March 21, 2025 at 9:33 am

        4 stars
        Iโ€™m having the same issue as another poster. I followed instructions exactly (Iโ€™m an experienced baker). I used room temperature butter and powdered sugar. Up until recently I never weighed ingredients but have started to. Itโ€™s been fun to see how close it gets to the grams after scooping and leveling. Iโ€™m usually almost spot on! However with this recipe I measured the 1/2 cup cocoa and it was only around 30 grams?! I made sure my scale was correct by weighing a few other things. How could I be so far off? Itโ€™s so still I can barely scrape it even after beating a few extra minutes.

        Reply
        • Casey @ Sugar Spun Run

          March 21, 2025 at 2:02 pm

          Hi Michelle! We just double checked our measurement for cocoa and the measurement in the recipe is correct, 50g is 1/2 cup. The cocoa we use even lists it on the back of the bag as 48 grams for a 1/2 cup. If your icing is still too stiff, you can certainly add 1 Tablespoon of milk or cream at a time until your frosting reaches the desired consistency. (Thatโ€™s not included in the recipe because we have never had to do that for this one but it will work!) Hope this helps! ๐Ÿ™‚

          Reply
      6. Cathy

        February 21, 2025 at 11:21 am

        Hi Sugar Spun, my favorite baking recipe site. Can you use Dutch cocoa, if thatโ€™s all you have? Thanks!!!

        Reply
        • Sam

          February 21, 2025 at 1:14 pm

          Hi Cathy! It will work it just has a bit of a different taste. I would probably start with a little less than called for and taste test to see if you need more. ๐Ÿ™‚

          Reply
      7. Maggie W.

        January 28, 2025 at 6:57 pm

        5 stars
        Perfect for my chocolate overload cake!

        Reply
      8. Jessica

        January 17, 2025 at 6:19 pm

        Hi Sam! Love your recipes. Question: how long can this frosting to made ahead and stored in the fridge before using? Thanks!

        Reply
        • Emily @ Sugar Spun Run

          January 19, 2025 at 1:22 pm

          Hi Jessica! You can store it for a few days covered in the refrigerator. It will need to sit at room temperature for a few minutes before being spreadable again ๐Ÿ™‚

          Reply
      9. REBECCA P LINGERFELT

        December 25, 2024 at 5:52 pm

        Absolutely perfect. thank you for your easy to follow instructions. The frosting came out so delicious and was thick enough to pipe.

        Reply
        • Emily @ Sugar Spun Run

          December 27, 2024 at 4:48 pm

          Weโ€™re so happy you enjoyed it, Rebecca ๐Ÿฅฐ

          Reply
      10. Ms. B

        December 11, 2024 at 1:01 am

        Hi ! Iโ€™m making a black velvet cake with black cream cheese buttercream frosting. Can I just substitute the cocoa with black cocoa and still have a creamy abnd medium consistency?

        Reply
        • Sam

          December 11, 2024 at 10:53 am

          Hi! Yes, absolutely, enjoy!

          Reply
        • Katie

          January 18, 2025 at 8:35 am

          5 stars
          I made a half batch for a test cake, amd I can tell that a full batch might not be enough for me to frost 24 cupcakes, simply because I would likely eat the whole thing with a spoon first!!

          Seriously, itโ€™s freaking delicious, as someone who doesnโ€™t like buttercream, Iโ€™m excited to add this to my cake repertoire.

          Reply
          • Emily @ Sugar Spun Run

            January 19, 2025 at 1:01 pm

            ๐Ÿคฃ We are so happy it was such a hit!

      11. Kelly T

        November 24, 2024 at 2:41 pm

        5 stars
        Super easy. I used high quality European butter (always makes things like this better in my opinion!) & full fat cream cheese. Sifted the powdered sugar & cocoa together before added to the well creamed butter & cream cheese as I live on the SW Gulf coast of FL & those 2 ingredients always have clumps in them. Icing came together in a jiffy after that in my Kitchen Aid with the paddle attachment. No grittiness & not too sweet. Make sure to not omit the salt โ€“ itโ€™s needed to balance the sweet! Fantastic recipe. This oneโ€™s a keeper.

        Reply
        • Ash

          April 25, 2025 at 12:32 pm

          5 stars
          I made this frosting recipe on a whim and oh my goodness gracious! itโ€™s absolutely delicious and the perfect amount of sweet.

          Reply
          • Emily @ Sugar Spun Run

            April 28, 2025 at 5:14 pm

            We are so happy you gave it a try, Ash! Enjoy ๐Ÿ˜Š

      12. Gary H Clark

        November 21, 2024 at 2:08 pm

        5 stars
        First time trying this. I made a mess. Know better next time. Very good. Addes this to my file.

        Reply
      13. Cece

        November 19, 2024 at 6:40 pm

        u have to blend really well it gets stiff after added powder sugar & cocoa powder but after blending it eventually smooth out

        Reply
      14. Patti

        November 06, 2024 at 2:33 pm

        do I have to keep my cupcakes in the refrigerator because of the cream cheese frosting.

        Reply
        • Sam

          November 07, 2024 at 6:51 am

          Hi Patti! I would recommend it. ๐Ÿ™‚

          Reply
      15. Roxann

        November 01, 2024 at 5:53 pm

        4 stars
        Following the recipe word for word, it turned out entirely too stiff. All was well until adding the cocoa powder. It doesnโ€™t make mention of milk to counter that, but youโ€™re definitely going to want to add milk.

        Reply
        • Sam

          November 02, 2024 at 8:27 am

          Iโ€™m so sorry to hear this happened, Roxann! Did you weigh your powdered sugar? Iโ€™ve never had someone tell me it came out too stiff. ๐Ÿ™

          Reply
        • Heather Thompson

          December 31, 2024 at 1:02 pm

          i didnโ€™t have to use any milk, but I have found when making cream cheese frosting that having room temperature butter and cream cheese helps and using certain kind of butter and cream cheese can effect the difference too.

          Reply
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      The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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