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Easy Chocolate Buttercream Recipe-3701

Photo by: Joseph De Leo
Comments: 0


Yield: 2½ cups, enough to frost 24 cupcakes


  • Three 1-ounce squares unsweetened chocolate, roughly chopped
  • 4 tablespoons unsalted butter, at room temperature
  • 1 one-pound box (about 4 cups) confectioners’ sugar
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 4 to 6 tablespoons milk


Place the chocolate in the top of a gently simmering double boiler. Stir occasionally until melted, about 6 minutes.

Using a hand-held electric mixer or a standing mixer fitted with a paddle attachment, cream the butter until fluffy, about 2 minutes. Add the melted chocolate and beat to combine.

On low speed, gradually beat in the confectioners’ sugar. Add the salt and vanilla. Beat in 4 tablespoons of the milk, adding more milk if needed to reach spreading consistency.

Cover the surface of the icing with plastic wrap until you’re ready to frost the cupcakes.

© 2005 Sara Neumeier

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 24.

109kcal (5%)
8mg (1%)
0mg (0%)
18mcg RAE (1%)
5mg (2%)
15mg (1%)
2g (12%)
4g (6%)
1mg (3%)

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