Chocolate Cream Cheese Frosting

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This chocolate cream cheese frosting is a chocolate lovers dream. This chocolate frosting is silky smooth, surprisingly easy to make, and pipes onto cupcakes or cakes beautifully.

It works really well over either of the chocolate cupcakes that I’ve posted: (1) Moist Chocolate Cupcakes – easy peasy or (2) super fluffy Dark Chocolate Cupcakes.

I’ve gotten loads of requests for a perfect chocolate cupcake frosting recipe and I know you’ll be impressed with this one. The cream cheese base gives 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 also 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/high speed until creamy (3 min), 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. Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it’s ready to be piped onto cooled cupcakes.

Note: it’s best to pipe the frosting on after it is made. If you refrigerate the frosting, it will need a little time at room temp to soften and become pipe-able. 

Best Chocolate Frosting! Whipped Chocolate Cream Cheese Frosting

4.91 from 172 votes

Author: Natasha of NatashasKitchen.com

This chocolate cream cheese frosting is a chocolate lovers dream. Frosts 18-24 cupcakes or an 8 or 9-inch two layer round cake.

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Prep Time: 8 minutes mins

Total Time: 8 minutes mins

Ingredients 

Servings: 3 cups frosting

• 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

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Instructions

• 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/high speed until creamy (3 min), scraping down the bowl as needed.
• 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).
• Add 1 tsp vanilla and beat on medium/high until smooth (1 min). Now it's ready to be piped onto cooled cupcakes.

Notes

It's best to pipe the frosting on after it is made. If you refrigerate the frosting, it will need a little time at room temp to soften and become pipe-able.

• Full Nutrition Label
• Nutrition Disclosure

Course: Dessert

Cuisine: American

Keyword: Chocolate Frosting, Whipped Chocolate Cream Cheese Frosting

Skill Level: Easy

Cost to Make: $

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
*The OXO strainer/sifter is totally multi-purpose!
*I love my stacking measuring spoons – I just wash the ones I use.
*Red Stand Mixer from KitchenAid: 6 Qt. Pro 600 Series in Empire Red