Perfect Chocolate Cream Cheese Frosting
Even though I love my vanilla frosting and chocolate buttercream, my absolute favorite frosting is this chocolate cream cheese frosting. It’s smooth, creamy, slightly tangy, and so chocolaty! It pipes perfectly and goes well with just about any flavor of cupcake or cake.
With only five ingredients, it’s also super easy to make!
Chocolate cream cheese frosting has just five ingredients: cream cheese, butter, cocoa powder, powdered sugar, and kosher salt.
How It’s Made
Before starting, it is extremely important that all of your ingredients are at room temperature. If your cream cheese is still cold, it won’t mix into the rest of the ingredients well and your frosting will be clumpy rather than smooth.
The first step is to mix the butter with an electric mixer until light and airy. This should take about 3 minutes at high speed on a stand mixer.
Next, add cream cheese and mix until thoroughly combined.
Mix in the powdered sugar. Be sure to start the mixer on low speed so that the powdered sugar doesn’t go flying across the room!
Finally, mix in the cocoa powder and kosher salt.
The cocoa powder that you choose makes a tremendous difference in the taste and look of this frosting. Appearance-wise, if you choose a really dark cocoa powder, like Hershey’s Special Dark, the frosting will be much darker than a regular cocoa powder. The best cocoa powder to use entirely depends on your tastes and to whom you are serving your baked goods.
Expert Tips and FAQs
Choosing a Cocoa Powder
Some of the more expensive cocoa powders that I prefer (like Askinosie chocolate single-origin cocoa powder, Cacao Berry Extra Brute [paid link], Sharffen Berger’s natural cocoa powder [paid link] and Penzey’s Cocoa Powders) do not taste anything like Hershey’s or Nestlé’s. They have a much more complex flavor. The flavor is so different that my mother-in-law thought that there was some mystery ingredient in the frosting to account for the different taste.
To help you understand which cocoa powder to pick, I like to talk about Evite’s cookie taste test.
The blog author, Eva, talks about an experiment where she served three different types of Toll House chocolate chip cookies:
- Homemade with high end ingredients (like real vanilla extract)
- Homemade with cheap ingredients (like imitation vanilla extract)
- A store bought log of dough
Surprisingly to me, and perhaps to other ingredient snobs, the author found that “there was no clear favorite, and very few people guessed correctly. The people who were used to the log seemed to like it best. Those who tended to eat high-end ingredients favored the expensive cookies.” The conclusion of the post was that you need to know your audience.
The same principle applies to choosing the cocoa powder.
Tip: Know your audience and pick the cocoa flavor profile they prefer.
Best Desserts for this Frosting
You can never go wrong piping it onto chocolate cupcakes. That cupcake recipe has been EXTENSIVELY tested and you’ll see when you read the comments that hundreds of people rave about them.
Of course, this frosting works perfectly on vanilla cupcakes or vanilla cake.
It also tastes amazing on cakey brownies (or fudgey brownies like these from Live Well Bake Often).
Buy blocks of cream cheese, not tubs with the whipped version. Also, always buy full-fat cream cheese – the frosting will taste so much better!
Start with room temperature ingredients. Cream cheese that’s too cold won’t integrate well into the frosting.
Make sure that you mix the butter for several minutes to incorporate lots of air and make it fluffy.
You can adjust the stiffness of the frosting by adding less or more powdered sugar to the recipe.
The USDA considers frostings made with cream cheese to be unsafe if left unrefrigerated for more than a couple of hours, and there are a lot of food websites that echo this fear. If you have a weakened immune system, or like to err on the side of caution, then refrigerate your frosting until you are ready to serve.
I personally leave my cupcakes with cream cheese frosting out of the fridge. I have never had problems with the frosting souring, and I have certainly never had any health effects.
Yes! Foods with a high fat content tend to survive freezing well. You can put a plastic bag of chocolate cream cheese frosting in the freezer for weeks or maybe even months. Allow it to come to room temperature and re-whip it a bit before you start piping it.
Some brands of cream cheese are more susceptible to becoming gummy than others. Make sure you add cream cheese to the aerated butter and mix only until just combined. Overwhipping the cream cheese can definitely make things worse.
- My favorite frostings
- Chocolate ganache
- Chocolate whipped cream
- Raspberry lemon cream cheese frosting from Call Me PMc
Perfect Chocolate Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 1/4 cup unsalted butter room temperature
- 3 cups sifted powdered sugar You can decrease this amount if you don’t care about it being as stiff for piping.
- 1/2 cup cocoa powder
- 1/2 teaspoon kosher salt 1/4 teaspoon of table salt if you make that substitution
- Mix butter until smooth and creamy – about 3 minutes using a stand mixer on high speed.
- Add cream cheese and mix until completely combined.
- Mix in powdered sugar, one cup at a time.
- Mix in cocoa powder and kosher salt until fully combined.
- Spread or pipe on cakes and cupcakes.
- Double this recipe if you like very high frosting swirls on your cupcakes.
- Always make sure that all ingredients are at room temperature before starting.
- Mix for several minutes to incorporate lots of air into the frosting and make it fluffy.
- You can add more or less powdered sugar to the recipe to give it lighter or stiffer texture.
- The USDA considers frostings made with cream cheese to be unsafe if left unrefrigerated for more than a couple of hours, and there are a lot of food websites that echo this fear. If you have a weakened immune system, or just like to err on the side of caution, then by all means refrigerate your frosting until you are ready to serve.If you want to know what I do, though, I leave my cupcakes with cream cheese frosting out of the fridge. I have never had problems with the frosting souring, and I have certainly never had any health effects.
- Cream cheese frosting can be frozen! Foods with a high fat content tend to survive freezing well. You can put a plastic bag of chocolate cream cheese frosting in the freezer for weeks or maybe even months. You will need to let it thaw and re-whip it a bit when it comes out, though, before you start piping.
Leave a Reply
Join my mailing list - and receive a free eBook!
This says 12 servings. Does that mean I double it for 24 cupcakes?
I made cupcakes using this amazing icing and they were such a hit! A mix of great chocolate, sweetness and the perfect bit of “tang”. Amazing. Thank you
i have used your recipe several times, sure does make a difference on the cocoa you use. this is my favorite to use, i never refrig my frosting either, have never had problems..hahaha they are gone too quickly
Can you substitute shortening for the butter? Wondering if that switch could help for a hot summer day. Thanks
I haven’t tried it. But, I think that would be fine.
Yes. I used a product from Ghana, NOMU. Turned out ok. Different from the Nestle product.
Thanks for the shout out!!
Planning to try this recipe. But I’ve never used unsalted butter.
You can use salted butter, just be sure not to add any extra salt to the recipe without tasting it first.
love this icing, my husband loves it too!!
Impressed with chocolate cream cheese frosting. I Will definitely try this one.Adding to it you can create personalized birthday video invitations with https://inviter.com/
very good, easy to make
This recipe sounds amazing! I can’t wait to try it!
That frosting looks amazing! But, in my book, chocolate swiss meringue buttercream will always be the absolute best :)
Any kind of cream cheese frosting is always my kids favorite. Thanks for the recipe.
CREAM CHEESE.IS. MY
FAVORITE.ICING. LOVE IT
ON. BITTER. CAKE
Used this for a chocolate cake over the weekend and was so pleased. I used valrhona cocoa which made it so decadent. I had a 3 layer 8″ cake, so the volume of frosting made for a thin layer, but was the right amount because my cake and frosting were so rich. Would need to double if wanted to pipe it.
Can this frosting be made the day before and refrigerated ?
Yes! But, you’ll need to bring it room temperature again before using.
Made this twice already…it’s beautiful. Thanks.
Made this today! So delicious! And I used the cheap Hershey’s cocoa.
excellent flavor. not too sweet. 1/2 recipe is perfect for a pan of brownies!
It’s look nyummy :D
Wonderful frosting recipe! only suggestion is I was making a two layer cake, and my family loves frosting, so I doubled the recipe and it was the perfect amount! For a sheet cake the recipe would be perfect!
Not as stiff as I thought it would be. I used the chocolate/cocoa I had on hand. Turned out to be creamy and good.
Just made this to frost a 2 layer yellow butter cake. It is DELICIOUS! I could eat it by itself with a spoon! ( and I’m not a huge frosting person!)
Oh, no, no, no. Chocolate and cream cheese do not belong together. What a horrible thing to do to chocolate!
How many cups of frosting does this recipe make?
Is it overly sweet?
Meh? I hate to be a downer, but I am indifferent to this frosting. I made as written, for chocolate cupcakes. Dosen’t take my breath away, like chocolate ganash. I think I am more of a mock-whip cream frosting gal.
I used this recipe for the first time today. I love any cream cheese frosting and this one BLEW MY MIND!!! I never use the entire recipe for most frostings but that was not the case here. This will become my go-to recipe for chocolate frosting. Thank you for sharing!!!
So glad you loved it! Thanks for your comment!
Sistema gerenciador financeiro online
This was SO GOOD! I did a half recipe because I had half a block of cream cheese to use up. This is kind of the perfect frosting. :) Thank you so much! :)
Hello! Should I use unsweetend cocoa powder or those regular cocoa powder you can buy. From the groceries? Thank you!
This is without competition the very best chocolate cupcake recipe I’ve ever encountered . These cupcakes will solve all of life’s problems and may even broker peace in the Middle East. Sprinkles and other cupcake specialty shops cannot even come close to this level of deliciousness. Do not google any other cupcake recipe! Ever again !!
I have made this many times with high-quality cocoa as well as the cheap stuff. Either way, it’s absolutely delicious!
I just found the most amazing frosting recipe ever.. Thank the lord!
OMG!!!! Just made this for the first time. I will never eat another chocolate frosting again. I am going to add a little vanilla extract next time, but this is an absolute go to from now on. My hubby has his favorite icing and now I have mine. Thanks so much for posting this!!!!
Yay!!! I’m so glad you loved it!
can I use this frosting under my fondant on a cake?
I tried this recipe today and ive got to say, ITS MIND BLOWINGLY GOOD. I did however add 2 more tablespoons of cocoa for that extra chocolatey flavour. But its just way too good. I was initially afraid to try it because i didnt think creamcheese and chocolate would be that awesome. But this had made it into my top 5 frosting recipes :D
I make a cake called a chocolate covered orgasm (forgive the name). One of the most important elements is a good chocolate cream cheese fronting.
I was discouraged because the frosting never came out right, but this has inspired me to try it again.
Thank you so much. I know this frosting must be amazing because people are still using and talking about it even now!
Hi, I was just wondering, how much does this make???
Hi, I made this recipe, and just want to tell you thank you, thank you, thank you! It’s the best chocolate frosting that I’ve ever tasted. It’s not only delicious but also really light for the cream cheese that every body in my family like it.
I also post it on my blog and took some pictures. Even though it’s in spanish, her’s the link…
Thank you again!
i tried this and loved it i did however add a little vanilla and a little milk bought a teaspoon of each to make it not so stiff. it came out amazing i also used nestle cocoa
Love it! Thanks for sharing!
Repostería creativa, tartas fondant
I am in love with this frosting. It’s so decadent and soooo delicious! I really impressed my family with some cupcakes I took to a gathering. My father now says I make “professional” cupcakes! Haha.
I’m so glad that you are enjoying it! It’s may favorite too!
adorei o blog parabéns ;)
adorei o blog ;)
I love all your recipes.
I’ve tried a few and my guests were happy
Im hoping I can make a batch of cupcakes frosted with this recipe then freeze – do you know how well it holds up in the freezer?
I was just wondering about the color of this frosting is it pretty dark? Also what about the consistency? I’m making a cake with a dirt bike track on the top and need a frosting that stiff enough to make jumps but not so stiff that it is crumbly or doesn’t stick to the cake
The color depends on the type of cocoa powder that you use. Use a dutch processed cocoa (something like Hershey’s Special Dark) if you want it to be really dark. You can control the stiffness by added more or less powdered sugar.
Hi, I loved all your recipes and I´ve tried several and I got great results!!! But with this frosting it seems to turn out too soft to work with… any idea of what I might be doing wrong?
I was wondering how much cake would this recipe cover? I have an 11inch diameter circle cake that is single layer & about 2 inches tall. Will this cover it or should I make more?
A person necessarily assist to make severely articles I would state.
This is the first time I frequented your web page and thus far?
I surprised with the research you made to create this actual publish extraordinary.
Thank you so much for this recipe! I made it for my husband’s birthday cake tomorrow and I snuck way too many little tastes of the frosting ;) I know he’ll love it just as much as me. Thanks again, and aloha!
Thanks for the Bailey’s recipe.I have a friend who loves this stuff, I will pass this on to her. Family reunion coming up they will love this. I’ve gotten several recipes from the Cupcake Project.
I’ve been looking for a new chocolate cream cheese frosting recipe – I can’t wait to try this one out with different types of cocoa powder!
I’m really loving the theme/design of your weblog. Do you ever run into any web browser compatibility problems? A few of my blog audience have complained about my blog not working correctly in Explorer but looks great in Safari. Do you have any suggestions to help fix this problem?
I loved this recipe. It was also stiff enough to make my cupcakes look fabulous as well as taste awesome! I made these for the girls softball team during a tournament and they loved it. If it comes from me, its got to be good and this was great! thanks
Love the cream cheese and cocoa combination…yummmm.. Thanks for sharing….I usually make a little more as I like to lick this yummm frosting ;) Happy New Year!!!
I live in Caracas, Venezuela,so getting hold of fresh locally-produced cocoa (cacao) powder isn’t too difficult. The whole process, depending on where it comes from, is relatively small batch- from cutting the pod off the trees, removing the seeds, sun-drying them and grinding them. I’ve been to a small town on the Caribbean coast where they dry the seeds on a concrete plaza in front of the town church, turning the seeds in the sun with large wooden rakes. The grinders are the same machines they’ve been using for decades and decades.
Looking for any low fat edge I can get, I found a recipe substituting a tablespoon of fat-free milk for the butter. It also included a teaspoon of vanilla extract, which helped because I had to hand-mix it as our ancient electric mixer gave up the ghost just as I was starting to blend everything.
Obviously, the keys are: 1) having the cream cheese nice and soft 2) adding the milk and vanilla liquids right on top of the cheese, THEN mixing in the powdered sugar, and 3) mixing in the powdered cocoa last.
Even without the richness of the butter, this frosting was so good (on carrot cake) that a family friend, an older woman from Italy who can cook rings around me, insisted I give her the recipe and show her how I did it imediately after finishing her second helping.
I used good ‘ol Hershey’s chocolate (unsweetened powder) and this frosting was so good I could take a bath in it. Seriously. Amazing. No changes, no additions. even used a generic cream cheese (because that’s all there was) and it was amazing.
I want to use this for a Red Velvet Cake. Do you think they’ll compliment each other?
just looking at this recipe and the comments is giving me a choc craving!! what would you suggest if not an electric mixer? i don’t particuarally want mine to break. i’m going to experiment and try a thin layer of this on brownies :P
This was the second frosting I’ve ever made…..i can’tthank you enough! I also broke my cheap mixer on this recipe…..now i have to buy a brand new mixer! I’mactually very happy about that……
Delish! Made my regular ol’ box mix cupcakes taste gourmet! Huge hit. thanks!
The butter and cream cheese wouldn’t blend together smoothly so it would be lumpy
Stef, I made this chocolate cream cheese recipe today and it was delicious. I made two errors. First, I mixed the coca and powder sugar together in the bowl I mix in. Thinking I wanted to mix them well. Then when I dumped the cream cheese on the coca and sugar mix I instantly said “UH OH”. My second mistake was that the cream cheese wasn’t fully warm at room temperature. It was still kinda cool. So anyway I dumped the butter on the mix and started mixing with my standard mixer. All of a sudden my 2 year old mixer burned out. I thought “well its old, ill go buy a new one” I went out to buy a new one and after I started mixing I added a tsp of whipping cream to help. Well the second (new) mixer burned out too!!!!!! I had mixed it well enough to start piping.
So I just want to warn women out there not to do what I did and try to use a professional mixer lol. Now I have two broken mixers :'(… lol
Hi, I have been making cream cheese frosting and most people enjoy it. But one day we put the cupcakes in the balcony as there was no room in the fridge. It was winter and very cold outside. The cheesecake frosting tasted so good cold. I am wondering, would the frosting still work if I didn’t set it to room temperature and just made it right out of the fridge?
Added 8oz of Nutella, magical!
I made this frosting to put on top of a box cake mix for my dad’s 57th Birthday today. I love cream cheese frosting because they aren’t over-sweet like a lot of traditional frosting – especially chocolate. This frosting gives you that chocolatey flavor in a creamy frosting without the sugar-induced coma after effects. I’ve never seen a cream cheese frosting recipe that called for butter, but I think I like it! What’s not to like? It’s butter! Thanks for the recipe!
hi i really want to try this recipe but im new at this stuff and i want to know when u say 1/2 C cocoa powder do u mean 1/2 cup or C is something else? and can someone tell me how much are the 8 ozs to grams? thanks
Yes, it’s cups. And – 8 oz is 227 grams.
I used just store-bought toll house powdered chocolate and I LOVE this recipe! It so good and very easy to make!
Nevermind – I found that you answered that above – double it! OKAY WILL DO!
Can anyone say how much frosting this made? Enough to frost 24 cupcakes?
What kind of cake to use with the frosting?? I want to do a chocolate and a yellow butter cake but don’t know if the tangy cream cheese will clash…
Mmmm… I just used this to top some super dense chocolate cupcakes with a chocolate-peanut butter gananche filling. Pure heaven :)
jasmilyn – I use an electric mixer.
Anon – I’m not a nutritional expert. I avoid anything that has partially hydrogenated oils and use butter instead of shortening, but I really can’t say for sure if my recipes are trans-fat free. I just don’t know enough about it.
I have a question about the nutritional value of the frosting…not only do i not usually like the store frostings because they are too sweet, they usually contain trans fat! So I’ve been wanting to try and make my own to try and make it trans fat free…would this recipe/your other recipes qualify as trans fat free?
There is no trans fat in cream cheese or in butter, so this recipe is safe :)
Hi…I want to try this one for a bridal party this weekend. Did you use the electric mixer to mix or just mix by hand whisk?
I love your website. I learned alot from you. Thinking about this cocoa powder making my mouth water. I will try it for sure!
Quality of the cocoa powder does matter. I would also just buy the most expensive brand of cocoa powder at the grocery store due to convenience. But if I have a choice I would drive all the way to the southside just to buy this awesome cocoa powder. I immediately noticed the difference. My cake and icing is more chocolatey when I used the specialty store cocoa powder.
Nshake – The frosting will be fine. I leave cupcakes out with this frosting on them for several days and I’ve never had a problem.
Unknown – Great tip!! Thanks!
Texinerin – Thanks so much!! Glad you love it!
Wilene – Here’s the link.
Ellie – It could last two years if it’s tightly sealed in a cool, dry place.
Few questions – Im making the cupcakes for my neices birthday party a day in advance because baking them and frosting them on the day of will be to hectic. If I make the frosting a day before will it go bad? And how would I store it to keep its texture and flavour?
This frosting is fantastic! All I had on hand was Ghiridelli cocoa powder and it was excellent.
TIP: BE SURE to have your butter and cream cheese at room temp or it won’t be smooth..if it won’t fully incorporate, hold a hot dishrag (I just held the dishrag under hot water) on the outside of your mixing bowl as it beats until it smoothes out…
This is the best chocolate frosting I have ever had! Thanks for the recipe!!
I just realized that I never left feedback for this recipe although it’s my favorite cream cheese frosting recipe. It’s amazing! Absolutely perfect in every way. I’ll never try a different chocolate cream cheese frosting recipe. People at work always ask me for frosting recipes and I just send them to this page. :)
The icing was great! Thank you for the recipe.
I tend to have Hershey’s cocoa on hand and I don’t use cocoa too often. What is the shelf life of the expensive cocoa?
stef i was having trouble finding this online :( can you maybe help out with either a place to get it or something similar i could use :) ty wilene
This was a big hit at our Halloween party. Thanks!
Thx in advance, I wanna try this for my sons cake that I’m making for his birthday on Saturday. I am not a professional baker, and certainly not a good baker on top of that. But I’m determined to get this right because everyone else’s cakes that have been made for my son taste so buttery, and now that I’m researching and figuring out that most frostings are made with shortening…I’m a little sick to my stomach. I have combed through the web for days in search of how to make the best frosting. I’v already experimented with a couple of recipes, and…they flopped. They called for flour and milk and confectioners sugar. There was one with cream cheese also, but it called for whipped cream and smashed Oreos. I’m at a toss up, and Do NOT WANT the cake to melt outside. I’m making two layered cake. Should I freeze it, if so how long does it take for a cake and it’s frosting to unthaw, and will the cream cheese go bad if it’s outside for more than three hours? Sorry such a long post but I’m desperate to find the perfect frosting.
Lacey – I’ve used it on so many different cupcakes. You can’t go wrong. But, for a good place to start, I’d try it with the Ultimate Vanilla Cupcake.
Stef! What is your favorite cake to eat under this amazing sounding frosting?
I love the speckled look of that frosting! I just started a blog (only so I could sign up as a Daring Baker, but now I’m hooked). Here’s my favorite cream cheese frosting: http://daringbakerduluth.blogspot.com/2011/06/strawberry-cake-with-really-good.html and now I’ll have to try it with chocolate! My post is sub-par (my 3rd ever) but the frosting is really amazing!
I made a cake like this for my mom’s cake, but another baker helped me. The cake was a huge hit, and everyone wanted me to make one for a baby shower we were having. The baker who had helped me before was out of town at the time, so I went online and looked up the recipe and it was even better than the first time! Now they demand I make them a cake every get-together we have.
This is my first visit to your blog and I am in love. I found the recipes for homemade Bailey’s and can’t wait to try that. I already love cream cheese frosting so I bet chocolate cream cheese frosting will only make things better. I can’t wait to try some of your recipes!
Googled and found this blog…the frosting was absolutely delicious. Thanks! Will keep reading!
Katie – Maybe this will help.
Hi i love your blog and great recepies. Could you tell me how much a cup is in grams or ounces as i have nothing to measure cups. Thank you kate UK
Thank you for the sweet inspiration. What wonderful frosting for my cocoa buttermilk cuppy’s!! I used some criollo cocoa I had from Ah Cacao in MX. It’s what I had until I can get Askinosie although I have been thrilled with my Mexican Chocolate!!! It was uncious and Chocolatey. I tinkered with it by accident and still it was amazing. Thank you again
amazing frosting. I just baked Chocolate caramel cupcakes and used this frosting drizzled caramel on top then some chopped peacans WOW
hope the family likes them at my Mother in Law’s 84th birthbay.
Made this in a pinch today for my daughter’s 2nd birthday – it’s frosting perfection! Thanks for the recipe and for being #1 on Google for “chocolate frosting cream cheese”! :)
This is like hot cocoa + frosting! Awesome!
Anon – Sorry for the confusion. Just updated the post. 8 ounces of cream cheese.
by 1 8 what do you mean? of the ounces?
I love it! Its so thick it actually broke my cheap mixer. My bf hates unsweetened cocoa though and I had to add waaaay more sugar to get it to the point where he said it was ok. By then it was starting to taste a tad like the canned stuff (too sweet for me). But I guess if it tastes like store bought then the people at work will like it.
The best frosting recipe ever, I swear to it! Thanks!
just tryed this frosting and amazing….loved it…will now be the only chocolate frosting i make
Laura – I would double it.
Is this enough to frost 24 cupcakes with a big swirl or should I double it?
I think you can – I have seen several recipes that use Pumpkin Puree ( not pie filling) – about 1/4 cup to 1/2 cup and then add alittle orange juice and zest.
Do you think I could mix in pumpkin pie filling instead of the chocolate to make pumpkin cream cheese filling? Planning on using it for Whoopie Pies :)
very good let me say. I used the Valrohna cocoa. Yhe secong time I made this was for a banana cupcake.
I added a few drops of Lorann’s Banana cream flavoring –yummy
Thank you for the CCC frosting recipe…it was just what I was searching for..good and easy! Going to put it on top of my Mississippi Mud cake!
Yum! My husband requested I make a cake in celebration of the Marine Corps’ 235th birthday this year. I used your recipe for the frosting. There wasn’t even a crumb left in the pan! Huge hit. I’ll be using this recipe again.
Newbaker – Hmm.. I’m not sure why that would be. Perhaps you could add more powdered sugar.
Frances – Every cocoa powder will have a slightly different flavor, but you’ll be fine with the Valrohna cocoa powder. I’m sure that it will be great!
I love your vanilla bean frosting and now I’m going to try this. I usually use Valrohna cocoa powder but I’m going to try the single origin cocoa powder if I can find it. How do you think the tast will differ between the two cocoa powders?
I tried this and tastes good but found it really hard to spread on top of my cake. Did I miss something?
Your posts are always so entertaining! Thanks for the recipe, can’t wait to try it! Love your blog
This frosting looks incredible!! I can’t wait to try it! Thanks for the recipe! I love your blog!!
hey..it looks awesome! will definite give it a try :)
just needed to know that will the frosting stay without the cupcakes being refrigerated for 2-3 hours or will it start to melt?
i live in dubai and due to the extremely warm climate, i really advise on how to keep the frosting intact without being refrigerated..n which ingredients to use..
would really appreciate feedback. thanks :)
Anon – It depends on if you are piping a big swirl or just spreading it thinly. I would double it to be on the safe side.
Would this recipe yield enough frosting to decorate 30 cupcakes? Thanks so much.
Anon – It’s one 8oz. Hope it works out for you. And – 1 stick = 1/2 cup which is the equivalent of 4 ounces or 113 grams. I’ll see about adding metric conversions in the future. Sorry it’s rough on you guys. Thanks for reading!
It would be SO-o-o helpful for us Europeans if you would post your recipes with metric measures as well. Also, I don’t know whether ‘1 8oz’ means ‘one 8oz’ or ’18oz’, and I have no idea what a ‘stick’ is. I shall try it anyway, using intelligent (I hope) guesswork, ‘cos it looks and sounds so good.
If you make this with strawberry cream cheese it tastes like chocolate covered strawberries… It is absolutely perfect!!!
This recipe is amazing! I had a friends birthday a few weeks ago, and wanted to experiment, so i decided to make red velvets. Although traditionally done with a regular cream cheese icing decided to change it up and make chocolate cream cheese icing and stumbled upon the blog. It was the best icing ever! it was a big hit with my friends and family.
I think this is my new favorite chocolate frosting! So easy and the consistency is fabulous. I just used the Hershey’s cocoa I had on hand, but I did sift it. Thanks for the recipe and the entertaining entry. (btw, it is great for mud frosting for worm cakes.)
Dee Dee – I would double the recipe.
How much frosting is this going to make? Is it enough to frost a two layer 9″ cake?
I used this recipe two days ago to frost a cake, and it went over really well! I used Hershey cocoa powder, and would love to try this recipe again in the future with some gourmet cocoa powder!
Honestly, I dig the Hershey’s dark chocolate cocoa powder, and I’m using it right now in your recipe.
Yep, yours is a great recipe. I can cook, but my baking is not the best. Here I am trying to teach my seven year old daughter how to bake…..I thought I better go for an easy frosting. So we too googled the chocolate cream cheese frosting. We loved it – even with our generic chocolate powder. Good work~
Eliraz – I’m so glad you liked the frosting!! Thanks for sharing!
Random here but I just wanted to say thank you!! I googled for a chocolate cream cheese recipe and yours was the first, I took a chance and it was AMAZING. I didn’t even like cream cheese frosting before, but your recipe changed that for me :D I even used the crappy ingredients my parents had (Hershey’s cocoa and generic everything else) and it still rocked! Thanks again!
Eliza..you just mentioned that your parents had crappy ingredients..Hey girl..go purchase your own and be a happy camper..your folks do the best they can I am sure..I am a parent and I have “crappy” ingredients..and my foods taste great.
I guess it rubbed me wrong that you would find fault with your folks foods..when you are getting them for nothing..!
Maggie – Always use unsalted butter unless a recipe explicitly calls for salted butter.
Please tell me whether I should use salted or unsalted butter in the frosting.
I’m sure the health dept. would say to keep them in the fridge. I tend to leave my cupcake with cream cheese frosting out of the fridge though and have had no problems. I guess if you can stick them in the fridge great, but if you have no room, I wouldn’t worry about it.
Hi — I am making your flourless chocolate cupcakes with cream cheese frosting for passover dessert. Do the cupcakes need to remain refrigerated until eaten b/c of the cream cheese frosting? Thanks for any tips!
I am making this chocolate cream cheese frosting today. I am so eager to taste it. ;o)
The frosting I made turned out okay; my cocoa powder from Hershey’s might the problem ;o(
Letty – You might also try sticking with the 4 cups and adding a tablespoon or two of milk or heave whipping cream. You might like that texture better.
Stef, I thought 5 cups was way too much so I did use 4. I will try it again this week for Valentine’s cupcakes and do 3 cups and I will come back here with results. Thanks for the tip.
Letty – Hmm… hard to say. Sometimes I make it with as little as 3 cups of powdered sugar. Maybe using less sugar would be better for you?
Love it! However, did I not mix enough? I sifted the powdered sugar but still taste the sugar granules. =( Any ideas?
I never thought of having the frosting frozen. I’ll have to try it!
Spacedream – Interesting comment. I’m sure it will be helpful to others. Thanks!
I made this last night. Differences in how I made it: higher butter-cream cheese ratio (an accident), less powdered sugar. It was much darker than the frosting you posted, as well, which can only be attributed to the cocoas. I used Omanhene, Ghanan cocoa. It’s perfectly smooth, imo perhaps moreso than the second variety you got the sample of. But to be honest, idk a whole bunch about chocolate. In any case, the frosting is deathly rich, and I like that it’s more more cream-cheesy than buttery. For my purposes, I might use a little less cocoa next time (it’s the filling for an already obnoxioiusly rich and chocolatey fudge cake, with a fudgy ganache frosting), but as is it would be perfect paired with something less decadent.
After you frost your cake or cupcakes put them in the freezer for several hours. The frosting is killer when frozen!
Hey! Love this frosting too–it’s my favorite as well. Do you think I could freeze this frosting and defrost some when I need it later? Have you ever frozen frosting? How did it turn out?
I just made this frosting and it is amazing!! I used Van Houten Cocoa because thats what I keep on hand. I can’t imagine it tasting better, but I’m thinking I will have to try to find some of this Askinosie Cocoa for the next time since I plan on making this frosting for everything chocolate in the future! I am going to use it to frost a banana cake for my sons birthday tomorrow…that is if there is any left!! I’m looking forward to trying it with the cake. Thanks for a GREAT recipe!
Great post! I’ll be trying this frosting recipe soon!
Just to let any one know who lives in St Louis that Cioccolato has added the Askinosie Cocoa to its retail line of fine chocolates. They are located at St. Louis Union Station or the web site is http://www.Iluvchocolate.com
I smell some baking for teatime coming on around here. I’ve done a chocolate buttercream before, but never a chocolate cream cheese. Will definately have to give that a go.
WFD – Yeah – I was very impressed with them!
Kimberly – Glad you made it over to try it!
Esma – Hah! Can’t go high quality all the time.
I am a firm believer in using high-end, quality ingredients, even though I have no proof that people can tell a difference. Strangely, as I’m typing this I’m eating Toll House cookie dough out of the tube. I suppose convenience just wins out sometime.
That. Frosting. Looks. Delicious!
That cocoa powder looks great! I can definitely see the difference between the first batch and the second batch, though. Kudos to the company that took stock in what their customers had to say and improved their product!
Anyway, the frosting looks delicious – Yum!
TW -Yeah, I’ve been very impressed with them. You guys picked two flavors in a row I don’t like for cupcake hero – marshmallows and peanut butter. Maybe I’ll play next time.
Manggy – So true. That’s why the good cocoa powder makes such a difference in the frosting. I’ve never tried Valrhona cocoa powder. I’ll have to check it out.
Deborah – You must try it, no excuses! I can’t believe you’ve never had it before.
I can’t believe I’ve never tried a chocolate cream cheese frosting. Where have I been? I did make an orange one that I loved, but what’s not better with chocolate?
I think the fact that there are a lot of things modifying the ingredients (the addition of eggs, baking, heavy ingredients like cream cheese) really dulls the impact of the more expensive ingredients. When the recipe is much simpler (3-4 ingredients) or is uncooked, it becomes more obvious. Although when a recipe calls for Dutch-processed I always use Valrhona– just because of the deep color :) I think the speckled frosting has a unique charm of its own :)
Well from one high-maintenance chocolate lover to another…
Bwahahahahah. ;-) Glad to hear your own take.
I need to get back into the chocolate groove, I’ve been in a marshmallow funk. Literally. I’m a freak for cream cheese frosting so I’m thinking this might do the trick. And YAY! to Askinosie for listening to their customers. Major kudos.
I put this on top of chocolate rice krispies. It was perfect.
Stef: I was just thinking that! Shoot me an email if you’re interested.
Rachel – Hah! Maybe we should actually plan it sometime since we always seem to make the same things anyway? We could bake together virtually.
Grace – You won’t regret it.
sounds like i need to hunt some down. immediately.
I swear, we are always neck and neck, I just posted a chocolate cream cheese icing yesterday!