Chocolate Fudge Frosting

This chocolate fudge frosting is silky smooth, rich, and deeply chocolatey with a glossy bakery-style finish. Made without powdered sugar or corn syrup, it spreads easily over cakes and cupcakes while still piping perfectly for swirls and borders.

Ingredients

1 3/4 cup unsweetened Dutch-processed cocoa powder
6 tablespoons unsalted butter
3/4 teaspoon fine sea salt
1 3/4 cup + 1 tablespoon heavy whipping cream
1 1/2 cups granulated sugar
2/3 cup + 1 tablespoon semi-sweet chocolate chips
1 teaspoon vanilla bean paste or vanilla extract

US Customary - Metric

Instructions

Note that this recipe must set overnight or a minimum of 6-8 hours before using!
Sift the cocoa powder into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl if using a hand mixer.
In a medium saucepan, melt the butter and salt over medium heat. Once melted, whisk in the heavy cream and sugar. Continue cooking, whisking occasionally, until the mixture is hot and just beginning to simmer.
Reduce the heat to low and whisk in the chocolate chips until completely melted and smooth, about 5–8 minutes.
Slowly stream the hot chocolate mixture into the bowl with the sifted cocoa powder, mixing with the paddle until combined. Scrape down the bowl, then increase the speed to medium and mix for 2–3 minutes, or until smooth and lump-free. Mix in the vanilla until fully incorporated.
Transfer the fudge frosting to an airtight container, leaving the lid off while it cools to room temperature. Once cooled, cover and leave it at room temperature overnight to set. If you’re short on time, refrigerate it for 6–8 hours instead. The frosting can be stored at room temperature for up to 1 week or refrigerated for up to 1 month.
Before using, paddle-mix the frosting for 30-60 seconds to loosen it for piping or spreading. If refrigerated, let it sit at room temperature for a few hours before mixing.

Video

Notes

Cocoa powder: You can use regular unsweetened, Dutch-processed, or black cocoa powder. You can also use a mixture of both.

Chocolate chips: For a rich flavor, use semisweet or dark chocolate chips. For a sweeter and milkier flavor, use milk chocolate chips.

Batch size: This recipe makes about 4 cups—enough for 12–16 cupcakes, one 3-layer 6-inch cake, one 3-layer 8-inch cake, or one 2-layer 9-inch cake. If you prefer extra-thick layers of frosting or more decorative piping, I recommend making 1.5x the recipe.