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.
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 unsalted butter softened, 8 oz 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 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 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.