Chocolate Cream Cheese Frosting
This frosting is a chocolate lovers dream. This is silky smooth, surprisingly easy to make, and pipes onto cupcakes or cakes beautifully.
It works well over either of the chocolate cupcakes that I’ve posted: (1) Moist Chocolate Cupcakes – easy peasy or (2) super fluffy Dark Chocolate Cupcakes.
Most of people like to know how to prepare this amazing food and I know you’ll be impressed with this one. The cream cheese base provides it a lighter whipped texture. It’s not overly rich or overly sweet, but is super chocolatey and will win you over.
Yields: about 3 cups of frosting to generously frost 18 cupcakes or reasonably frost 24 cupcakes. It would be enough to frost an 8 or 9-inch two layer round cake.
Ingredients for Chocolate Frosting Recipe
- 8 oz package cream cheese, room temp
- 8 Tbsp (1/2 cup) unsalted butter, room temp
- 3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 tsp vanilla extract
How to Make Whipped Chocolate Cream Cheese Frosting
1. In the bowl of an electric mixer using paddle attachment (or using an electric hand mixer with a large bowl), beat together 8 oz cream cheese with 8 Tbsp butter on medium, scraping down the bowl as needed.
2. Sift in 3 cups powdered sugar with 1/2 cup cocoa powder to ensure there are no lumps then add 1/4 tsp salt. Mix on low speed until well combined, scrape down the bowl well then increase to medium/high speed and beat until smooth and whipped (1 min).
3. Put 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it is okay to be piped onto cooled cupcakes.
One Minute Method
- Add everything except the powdered sugar in a microwave-safe bowl. Microwave on high for 30 seconds. (Microwave power can vary–it takes 30 seconds in mine.)
- Whisk until smooth. It only takes a few seconds. The butter and chocolate chips will melt into the mixture as you whisk. If they don’t, return it to the microwave and zap in 10-second intervals until it will whisk into a smooth mixture. Don’t overheat it!
- Add the powdered sugar and whisk again until evenly mixed and smooth. Again, this only takes seconds.
- Done! So fast and easy.
The yield for this frosting recipe will vary depending on what you’re making:
- If you are piping cupcakes, you can frost between 6-8 cupcakes, depending on how tall you make the swirls.
- If you are frosting cupcakes with an offset spatula, you can frost 1 dozen cupcakes because you typically don’t use as much as you would piping.
- If you’re frosting a 6-inch cake, you can frost the top and edges with about a spoonful or two leftovers, depending on how thick you like it.
- If you are frosting an 8-inch cake, you can still frost the top and edges. Depending on how thick you like your frosting, you may or may not have some leftover.
- If you are frosting a small two-layer cake, you can frost the middle and top. Frosting the edges will depend on how much you’ve used so far. You can leave it as a naked cake with the edges showing.
You can easily find more information through https://www.livewellbakeoften.com/chocolate-cream-cheese-frosting/ and https://www.mealsweb.com/