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
Sarah says
This sounds insanely delicious. How could I make it thicker to be sturdy in a cake
Sugar Spun Run says
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! 🙂
Cheyenne says
Could I store this overnight and frost my cupcakes the next day?
Sugar Spun Run says
Hi, Cheyenne! Yes, you can! I reccomend storing them in an airtight container until you are ready to frost them. Enjoy! 🙂
Cathy says
How can I adjust the recipe for a three layer cake?
Sugar Spun Run says
Hi, Cathy! It really depends on what size pan you are using. 🙂
Cathy says
I ‘m using 3- 8” pans
Thanks
Sugar Spun Run says
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. 🙂
Rae Hedlund says
Should I use my paddle attachment or whisk?? I can’t wait to make this!
Sugar Spun Run says
Hi, Rae! Either will work fine. I typically use the paddle attachment. I hope that you enjoy the cream cheese frosting. 🙂
Linda casto says
Tried it! Turned out great and taste great! Thanks
Sugar Spun Run says
I am so glad that you enjoyed the frosting, Linda! Thanks for commenting. 🙂
Gina Carr says
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!
Amanda Esparza says
Amazing recipe Thick and taste so great.
Thank you for sharing
Sugar Spun Run says
Thank you so much, Amanda! I am so glad that you enjoyed the frosting. 🙂
Hailey says
Awesome recipe! Thick enough to pipe and hold it’s form but melts in your mouth!
Sugar Spun Run says
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. 🙂
Jess says
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
Sugar Spun Run says
I am so glad that you enjoyed the chocolate cream cheese frosting, Jess! 🙂
RichieRich says
Hello ,,, Simple good recipe I use all the time For cupcakes and cakes,,😊😊😊😊😊
Sugar Spun Run says
I am so glad that you enjoyed the cream cheese frosting, Richie! Thanks for commenting. 🙂
Kat says
Does this frosting need to be refrigerated?
Sam says
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.
Jai says
Perfection thx!
Ann says
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.
Sugar Spun Run says
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. 🙂
Denise says
Made cupcakes anf used this frosting-delicious!Do I refrigerate the the frosted cupcakes if takong somewhere tomorrow?
Sugar Spun Run says
Hi, Denise! If I need to keep it for longer than 2 days, I will keep it in the refrigerator. 🙂
CJ says
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!
Sugar Spun Run says
I am so glad that you enjoyed the frosting, CJ. Thanks for commenting. 🙂
Joanne says
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.
Sugar Spun Run says
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. 🙂