More Great Recipes: Chocolate | Dairy | Dessert | Frosting

Chocolate Buttercream

User Avatar
Member since 2007
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 24 | Prep Time | Cook Time

Why I Love This Recipe

The Big Four: Chocolate-chocolate, Chocolate-vanilla, Vanilla-vanilla, And Vanilla-chocolate Cuppin' Cakes

Desserts / Cupcakes

Recipe excerpted from my blog:

The Big Four: Chocolate-Chocolate, Chocolate-Vanilla, Vanilla-Vanilla, and Vanilla-Chocolate Cuppin' Cakes

I've been in San Diego for the holidays. My mother, who works as an ER nurse, had to work New Years Day and asked me to make some cupcakes for the hospital's buffet celebration. I read somewhere that the most popular cupcake in the world is vanilla cupcakes with vanilla frosting, followed closely by vanilla cupcakes with chocolate frosting. And after that, the same thing but with chocolate cupcakes instead vanilla. So I decided to make two batters, vanilla and chocolate, and two frostings, vanilla and chocolate, and make what I call the "Big Four."

These homestyle-cupcakes are a favorite for a reason. The tried-and-true flavor combination works every time. The vanilla cake was buttery; the chocolate cake was rich and moist; the buttercreams were light and sweet.

Perfect! Who doesn't feel like an eight-year old when eating these?

(P.S: the hospital staff polished off all 48 cupcakes so they must have been good.)

Ingredients You'll Need

2 cups (4 sticks) unsalted butter, at room temp

12 oz semisweet chocolate, melted and cooled

3 tbsp whole milk

1 1/2 tsp pure vanilla extract

4-5 cups confectioners' sugar


In the bowl of an electric mixer fitted with the paddle attachment, beat butter until creamy and lighter in color, 2 to 3 minutes.

With mixer on low speed, add chocolate and combine.

Add milk and vanilla; mix to combine.

Add 3 cups sugar; mix on medium until combined.

From here, add 1/2 cup sugar and mix thoroughly after each addition until you've reached the desired consistency. A good test is to stop the mixer and lift up and invert the beaters. If the frosting stays in place-like stiff peaks-it is ready to spread. I think I only used 1 more cup during this part.

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!