Chocolate Fudge Frosting

This image courtesy of Mark T. Shapiro

As far as chocolate frostings go, this is one of my all-time, hands-down favorites. My mom made this frosting all the time when I was growing up. It goes together quickly and is outrageously chocolaty.

NotesExtra frosting will keep in an airtight container in the refrigerator for several days. Let soften and stir until smooth before spreading.



Total Timeunder 15 minutes

Make Ahead RecipeYes

Kid FriendlyYes

Dietary Considerationegg-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Equipmentfood processor

Five Ingredients or LessYes

Taste and Texturechocolatey, creamy, rich, sweet


  • 1½ cups (375 mL) confectioners sugar
  • ¾ cup (175 mL) unsweetened Dutch-process cocoa powder, sifted
  • ½ cup (125 mL) unsalted butter, at room temperature
  • 2 tbsp (25 mL) chocolate cream liqueur
  • 1 tbsp (15 mL) strong brewed coffee or milk
  • Pinch salt


  1. In a food processor fitted with a metal blade, process confectioner’s sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.

  2. Spread frosting on cooled cupcakes.

  3. Variations

  4. If you prefer your frosting a little less sweet, you can reduce the confectioner’s sugar by ½ cup (125 mL) for the full recipe or ¼ cup (50 mL) for half the recipe.

  5. To make this frosting vegan, substitute margarine for the butter and replace the chocolate cream liqueur with chocolate liqueur or rum.


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