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    Home » Recipes » Frosting

    Chocolate Cream Cheese Frosting

    Updated: Jul 23, 2018 • Published: Jul 23, 2018 by Sam Merritt • 472 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe
    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.

    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!

    Chocolate cream cheese frosting on a cupcake

    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.

    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 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.

    creamy chocolate cream cheese frosting in a bowl

    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 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 239 votes
    Print Pin Rate
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    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

    • 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

    *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!

    Chocolate Cream Cheese Icing on a cupcake

    More Frosting Recipes

    • Overhead view of a bowl of lemon glaze being whisked.
      An Easy Lemon Glaze Recipe
    • Overhead view of cupcakes frosted with lemon cream cheese frosting among lemon halves.
      Lemon Cream Cheese Frosting
    • Cinnamon Roll Icing
    • Overhead view of cupcakes frosted with brown sugar swiss meringue buttercream.
      Brown Sugar Swiss Meringue Buttercream

    Reader Interactions

    Comments

    1. Sarah

      March 16, 2020 at 9:12 am

      This sounds insanely delicious. How could I make it thicker to be sturdy in a cake

      Reply
      • Sugar Spun Run

        March 16, 2020 at 1:41 pm

        Hi, Sarah! It should be sturdy enough for a cake as is. When you make it and if it isn’t sturdy, you will add more powdered sugar until you get the desired consistency. I hope that helps! 🙂

        Reply
    2. Cheyenne

      March 13, 2020 at 9:04 pm

      Could I store this overnight and frost my cupcakes the next day?

      Reply
      • Sugar Spun Run

        March 13, 2020 at 10:11 pm

        Hi, Cheyenne! Yes, you can! I reccomend storing them in an airtight container until you are ready to frost them. Enjoy! 🙂

        Reply
    3. Cathy

      February 27, 2020 at 3:22 pm

      How can I adjust the recipe for a three layer cake?

      Reply
      • Sugar Spun Run

        February 27, 2020 at 3:47 pm

        Hi, Cathy! It really depends on what size pan you are using. 🙂

        Reply
        • Cathy

          February 27, 2020 at 3:53 pm

          I ‘m using 3- 8” pans

          Thanks

        • Sugar Spun Run

          February 28, 2020 at 9:40 am

          Hi, Cathy! This will cover either one 2-layer 8″ or 9″ cake. Since you are doing 3 layers, I would make the recipe + half of a second batch. 🙂

    4. Rae Hedlund

      February 22, 2020 at 1:55 pm

      Should I use my paddle attachment or whisk?? I can’t wait to make this!

      Reply
      • Sugar Spun Run

        February 23, 2020 at 11:51 am

        Hi, Rae! Either will work fine. I typically use the paddle attachment. I hope that you enjoy the cream cheese frosting. 🙂

        Reply
    5. Linda casto

      February 12, 2020 at 9:34 pm

      Tried it! Turned out great and taste great! Thanks

      Reply
      • Sugar Spun Run

        February 13, 2020 at 9:24 am

        I am so glad that you enjoyed the frosting, Linda! Thanks for commenting. 🙂

        Reply
    6. Gina Carr

      February 09, 2020 at 2:12 pm

      Hi, I want to try this recipe! I do have a question, will it Frost a 9×13 sheet cake? I also want to try your White Cake recipe, but I need to know if the recipe you posted for the white cake recipe is good for a 9×13 sheet cake? Thank you!

      Reply
    7. Amanda Esparza

      February 08, 2020 at 3:15 pm

      Amazing recipe Thick and taste so great.
      Thank you for sharing

      Reply
      • Sugar Spun Run

        February 08, 2020 at 10:24 pm

        Thank you so much, Amanda! I am so glad that you enjoyed the frosting. 🙂

        Reply
    8. Hailey

      February 03, 2020 at 7:14 pm

      5 stars
      Awesome recipe! Thick enough to pipe and hold it’s form but melts in your mouth!

      Reply
      • Sugar Spun Run

        February 03, 2020 at 9:04 pm

        I am so happy to hear that the chocolate frosting turned out perfectly for you, Hailey! Thank you for trying my recipe and for commenting. 🙂

        Reply
    9. Jess

      January 15, 2020 at 2:41 pm

      5 stars
      So delish!!! I ended up using sweet, salted butter and special dark 100% cacao Hershey’s Cocoa. AH-MAY-ZING. its sweet, but not OVER sweet

      Reply
      • Sugar Spun Run

        January 15, 2020 at 2:52 pm

        I am so glad that you enjoyed the chocolate cream cheese frosting, Jess! 🙂

        Reply
    10. RichieRich

      January 12, 2020 at 12:00 am

      4 stars
      Hello ,,, Simple good recipe I use all the time For cupcakes and cakes,,😊😊😊😊😊

      Reply
      • Sugar Spun Run

        January 12, 2020 at 12:32 pm

        I am so glad that you enjoyed the cream cheese frosting, Richie! Thanks for commenting. 🙂

        Reply
    11. Kat

      December 31, 2019 at 3:31 pm

      Does this frosting need to be refrigerated?

      Reply
      • Sam

        December 31, 2019 at 5:08 pm

        Hi Kat! I’ll usually refrigerate if it’s particularly hot where I am (as the frosting is prone to melting) or if I’m not going to eat it all within 1-2 days. I’ve found that it is otherwise fine to sit at room temperature for a day or two because of the amount of sugar in the frosting.

        Reply
    12. Jai

      December 24, 2019 at 8:26 pm

      Perfection thx!

      Reply
    13. Ann

      December 14, 2019 at 8:53 pm

      This is awesome! I made some of this to top my tailgate brownies, but it made so much more than what I needed. Is there a good way to store this for future use? It’s so good. I don’t want to waste it.

      Reply
      • Sugar Spun Run

        December 14, 2019 at 9:46 pm

        Hi, Ann! I am so glad that you enjoyed the chocolate cream cheese frosting. Since you have some leftover, you can freeze it for future use. I recommend storing it in an airtight container. You can keep it for up to 3 months. 🙂

        Reply
        • Denise

          March 15, 2020 at 10:24 pm

          Made cupcakes anf used this frosting-delicious!Do I refrigerate the the frosted cupcakes if takong somewhere tomorrow?

        • Sugar Spun Run

          March 15, 2020 at 10:34 pm

          Hi, Denise! If I need to keep it for longer than 2 days, I will keep it in the refrigerator. 🙂

    14. CJ

      November 29, 2019 at 11:13 pm

      5 stars
      I simply love this recipe! I am new to baking and wanted something easy, breezy. My family ate two cakes and 21 cupcakes! Can’t say thank you enough!

      Reply
      • Sugar Spun Run

        November 30, 2019 at 6:32 am

        I am so glad that you enjoyed the frosting, CJ. Thanks for commenting. 🙂

        Reply
    15. Joanne

      November 28, 2019 at 9:50 pm

      5 stars
      My mom used to make a chocolate cream cheese frosting for chocolate cake. She passed away a few years ago. I looked through all of her recipes and of course that recipe is missing. I found this online and made it today for my chocolate cake to bring to Thanksgiving. Delicious!!!! This will be my go to recipe from now on. My mom would approve! Thanks for sharing it.

      Reply
      • Sugar Spun Run

        November 28, 2019 at 9:54 pm

        I am so sorry for your loss, Joanne. I am glad that you found the chocolate cream cheese frosting delicious. Thanks for trying my recipe and for commenting. 🙂

        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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