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Silky, smooth, and rich, this is the best fudge frosting you’ll ever try! Use semisweet, dark, milk, or white chocolate!
For those of you who are obsessed with chocolate-flavored baked goods, topping chocolate cupcakes with this chocolate fudge frosting may just be a dream come true.
For those of you who love chocolate but maybe chocolate on chocolate on chocolate isn’t your vibe, try this fudge frosting with either this fluffy yellow cake, these vanilla cupcakes, or as a decadent topping atop this rich cream cheese pound cake.
This recipe has a buttery base like buttercream, but the addition of corn syrup makes it silky smooth and crazily spreadable.
The fudge frosting gets its fudge-like flavor from not just one but two kinds of chocolate. Dutch processed baking cocoa adds deep chocolate flavor to the frosting, and melted chocolate pushes the chocolate factor over the top.
I make this with melted semisweet chocolate, but you can use any chocolate of your choosing. Milk, semisweet, dark, or even white chocolate. Each will have a slightly different flavor profile, but each version is delicious in its own right.
Whether you prefer a chocolate chocolate cake, or a vanilla cake with chocolate frosting, this chocolate fudge frosting is amazing and will take your cakes to the next level.
- TASTE: Rich and chocolatey
- TEXTURE: Smooth and silky
- EASE: Easy!
- TIME: 20 minutes
What You’ll Need
- Butter – Unsalted sweet cream butter, softened to room temperature, is the base of this frosting.
- Sugar – This frosting calls for confectioners’ sugar -powdered sugar works better in frostings because it won’t create a crunchy texture like granulated sugar will.
- Cocoa – Dutch-processed cocoa powder. This is baking cocoa, NOT hot chocolate mix.
- Light corn syrup – This adds sweetness and also creates a creamy silky texture.
- Vanilla extract – For a hint of flavor.
- Salt – Just a touch, to balance the flavors.
- Melted chocolate – semisweet chocolate, melted and cooled slightly
- Stand Mixer
- Paddle Attachment
How to Make Fudge Frosting
This frosting comes together quickly and can be used right away for your favorite cakes!
- Cream the butter. In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with a handheld electric mixer, beat the butter on medium-high speed until creamy and pale in color, about 5 minutes.
- Add the cocoa and sugar. Beat 1 cup of the confectioners’ sugar and the cocoa powder on low speed until most of the sugar is moistened, then turn the speed up to medium and beat until well combined.
- Add remaining sugar. Add the remaining confectioners’ sugar and beat on medium-low speed until the sugar is well mixed into the chocolate mixture.
- Add other liquids. Add the corn syrup, vanilla, and salt. Continue to beat until incorporated.
- Add chocolate. Add the melted and cooled chocolate and beat until desired consistency – smooth and creamy.
This delicious chocolate fudge frosting can be frozen if you want to make it in advance. Whether it is chilled in the fridge, or frozen in the freezer, let it warm up to room temperature and re-whip it before trying to pipe or spread it.
Tips For Success
- You can use semisweet, dark, milk, or white chocolate in this recipe. Make sure to use baking bars that are chopped fine and avoid chocolate chips.
- Do not add the melted chocolate until it has cooled to the touch. Warm chocolate can cause the buttercream to curdle or loosen too much.
Storage & Freezing
- The frosting can be made 1 day in advance. Keep refrigerated in an airtight container.
- The frosting can also be frozen for up to 2 months. Thaw it in the refrigerator overnight then let it come to room temperature and re-whip before using.
- Cakes or cupcakes frosted with fudge frosting can be left out at room temperature in an airtight container for up to 3 days. Or store them in the refrigerator for up to 1 week.
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