Whenever my mom helps me develop a recipe, I know it’s going to be amazing, and this chocolate fudge frosting is no exception. As a certified chocoholic, I can vouch for this one. Real melted chocolate is the secret to a rich and fudgy frosting– the darker, the better! This frosting is not for the faint of heart!
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This chocolate fudge frosting is my favorite frosting of all time– no joke! It’s the one I remember most from my childhood, and I can’t think of any other frosting I’d want on my birthday cake. It’s creamy, full of chocolate flavor, and super easy to make!
What’s in This Chocolate Fudge Frosting Recipe?
- Butter: Unsalted butter forms the creamy base of this frosting.
- Chocolate: Unsweetened chocolate adds rich chocolate flavor. I always look for unsweetened chocolate baking bars or 100% cacao chocolate bars. You can use cocoa powder instead, but you will need to dissolve 1 ounce (28 grams, or about 5 tablespoons) with the butter.
- Powdered Sugar: Sweetens the frosting and helps give it structure.
- Vanilla Extract: Enhances the sweetness of the frosting.
- Milk: Helps thin the frosting to a spreadable consistency.
- Salt: Kosher salt enhances the chocolate flavor of the frosting.
Tips for Success
- Do not allow the butter to come to a full boil. You just want to melt the butter and chocolate together.
- Scrape down the sides of the mixing bowl to fully incorporate your ingredients.
- If your frosting is too thick, add a teaspoon of milk at a time to thin it out.
- Give your frosting time to set and thicken up before using. It will hold its shape!
How to Store
Store leftover chocolate fudge frosting in an airtight container in the refrigerator for up to 1 week. I do not recommend freezing this frosting.
Serving Suggestions
I love to add this chocolate fudge frosting to my favorite chocolate cupcakes, but it’s also great on chocolate angel food cake, turtle cake, brownies, or chocolate butter cookies.
5-Star Review
“Recipe was spot on – just follow the instructions and be sure to scrape the sides in between mixing! loved it!” -Jenna
Chocolate Fudge Frosting Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer OR
- Stand Mixer
- Piping Tip Set (optional)
Ingredients
- ½ cup unsalted butter 113 grams (1 stick)
- 1 ounce unsweetened chocolate 28 grams
- 16 ounces powdered sugar 454 grams (1 pound)
- ½ teaspoon pure vanilla extract 2 grams
- ¼ cup milk 57 grams, plus extra to thin the frosting as needed
- ¼ teaspoon kosher salt
Instructions
- Melt the chocolate and butter together over low heat in a saucepan or in the microwave. Let the mixture cool after melting.½ cup unsalted butter, 1 ounce unsweetened chocolate
- In a large mixing bowl, using a hand or stand mixer, beat the powdered sugar, vanilla, milk, and salt together on medium-low speed until the sugar has dissolved.16 ounces powdered sugar, ½ teaspoon pure vanilla extract, ¼ cup milk, ¼ teaspoon kosher salt
- Slowly add the melted butter/chocolate mixture and beat on low speed until well incorporated and smooth. If needed, add 1 teaspoon of milk at a time to reach desired consistency.
- Cover and set frosting aside until thick and spreadable.
- Pipe or use a knife to frost cake or cupcakes.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
recipe was spot on – just follow the instructions and be sure to scrape the sides in between mixing! loved it!
We’re so happy to hear you loved this recipe, Jenna!
Thank you for this wonderful simple recipe! I put it on top of my mom’s classic chocolate cake, commonly known today as “crazy cake”. My Cake was already cool, so when I finished the icing, although it was a very runny, I poured it directly on the cake. As it hit the cooled cake it started to thicken— slow down and started to set. I barely needed to spread it, and the next day it was shiny and perfect.. I think I’ll make some adjustments for a white cake, or yellow, and add more chocolate. But on the top of a chocolate cake, this recipe is perfect. Thank you!
Btw, I used Kerrygold butter, Ghirardelli’s unsweetened chocolate, and canned evaporated milk mixed with water. 😋
Thanks so much for sharing your experience, Sabrina! We’re so happy to hear you loved this frosting!!
I am so sorry but this re Joe did not turn out at all!!! First of all 1 ounce
If chocolate is not very much chocolate and then I have waited two hours and frosting is still too runny. I am so disappointed.
We’re sorry this recipe didn’t work out for you, Sondra! It sounds like you may have overbeat the frosting, which can cause it to become runny!