{recipe} The Only Chocolate Buttercream Frosting Recipe You Need

Can we talk about chocolate frosting for a minute? When it’s good, it’s the best – but so often, it’s not that good. Too fudgy, too dark, too sweet, too thick, too sloppy, too chocolatey, not chocolatey enough… you get the idea. But this one, to me, is simply perfect. It’s what I hope for when I bite into a cupcake. And it is really easy to achieve at home.

The recipe is roughly the chocolate buttercream they use at Magnolia Bakery. The texture, taste, and sweetness are absolutely perfect. It is chocolatey, buttery, and sweet in all the right amounts. And it is super smooth and silky to boot. I have given amounts for different-sized cakes below, so you can make enough for what you need.

So go ahead, throw away your other recipes, this is the only chocolate buttercream frosting recipe you need!

RECIPE: Chocolate Buttercream Frosting (adapted from Magnolia Bakery)


for a 9×13 cake:

  • 6 oz. semi-sweet or dark chocolate chips
  • 1 cup butter, softened
  • 1 1/2 Tblsp milk
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar

for a double 8-inch layer cake or 24 cupcakes: 

  • 9 oz. semi-sweet or dark chocolate chips
  • 1 1/2 cups butter, softened
  • 2 Tblsp milk
  • 1 1/2 tsp vanilla extract
  • 2 1/4 cups powdered sugar

for a triple 8-inch layer cake or double 10-inch layer cake: 

  • 12 oz. semi-sweet or dark chocolate chips
  • 2 cups butter, softened
  • 3 Tblsp milk
  • 2 tsp vanilla extract
  • 3 3/4 cups powdered sugar


  • Melt chocolate chips in a double boiler or microwave. Set aside and let come to room temperature.
  • Using paddle attachment of a stand mixer, beat butter for 3 minutes until light and fluffy.
  • Add milk and vanilla and mix again.
  • Add cooled melted chocolate and mix to combine.
  • Add powdered sugar and beat 2-4 minutes, until fluffy and well-combined.
  • If too soft, place in fridge and check every 10 minutes until desired consistency.

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