This Chocolate Fudge Frosting is thick and rich and deliciously fudgy tasting, great for use on cakes, cookies, and cupcakes.
Give your sweet tooth a real treat with this undeniably good frosting.
Unlike chocolate buttercream that is light and fluffy and has a less rich flavor, this chocolate frosting is made to have a deliciously rich flavor, like fudge.
There is one thing we can all agree on…
Chocolate Frosting is amazing… right!
And while there are many varieties of chocolate frosting, I’ve listed more for you in this post.
This is not your ordinary American Buttercream Frosting, the butter in this recipe is not whipped fluffy… this recipe uses melted butter, making this great in the summer when you’re afraid the heat will affect the frosting… this is thicker than buttercream.
This frosting is whipped… but it’s whipped after you add in the delicious chocolate and the hot butter melts it. This is what gives it a great fudge texture, the flavor comes from the chocolate used.
more great chocolate frosting recipes
- Chocolate Whipped Cream Frosting
- Chocolate Cream Cheese Frosting
- Chocolate Buttercream Frosting
- Chocolate Malt Frosting
- Chocolate Pudding Frosting
- Oreo Frosting
- Chocolate Italian Buttercream Frosting
How do I make this recipe have more chocolate flavor?
Start with the best tasting chocolate, that will give this frosting the best flavor. I prefer 60% cacao chocolate from Ghirardelli chocolate chips. If you’re a milk chocolate fan, go ahead and use milk chocolate. If you don’t have the best tasting chocolate and still want to kick up the chocolate flavor, add a couple of tablespoons unsweetened cocoa. It’ll punch of the chocolate flavor, add a little more milk, add a tablespoon at a time when whipping the frosting if it is too thick.
Can I replace all the chocolate with unsweetened cocoa?
Yes, you can. But I think the chocolate makes it taste a bit better if you ask me. You’ll need to add more heavy cream, without the melted chocolate oils you’ll need more liquid to mix the frosting and you can also add an additional tablespoon or two of butter to ensure the frosting has a smooth creamy texture and isn’t dry and grainy.
What else can I add to this frosting to change up the flavor?
Add in some peanut butter, 1-2 tablespoons, a 1/2 teaspoon cinnamon, 1/2-1 teaspoon maple extract, 1/2 teaspoon mint extract, 1/2 teaspoon coconut extract, 1 tablespoon instant coffee crushed fine added to the melted butter so it’ll melt best.
How can I spread this frosting on a bundt cake easily?
This frosting can be warmed so it’s easy to pour. Heat the frosting in the microwave for 15-second intervals. Stir it in between heating until it’s smooth and warm. Pour it over a cooled bundt cake (or any shape cake).\
The best method to melt butter
Melt the butter in a microwave-proof bowl in the microwave for 30 seconds, or in a small skillet on the stove over medium heat until butter is melted.
If you’re looking to make the skillet vanilla cake in the photos you can find that here.
- 1/2 cup butter, melted
- 6 oz chocolate chips, I use Ghirardelli 60% cacao chips (alternatively you can use 1/2 cup unsweetened cocoa but chocolate offers a richer flavor)
- 5-6 cups powdered sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/3-1/2 cup heavy cream or milk (add a little at a time, if you use milk you will most likely need less)
- Be sure to melt the butter first, don't boil it, just heat it until it's melted.
- I melt butter in my microwave for 30 seconds in a microwave-safe bowl.
- Next, add in the chocolate chips, stir them into the butter until the chips are melted, if they don't melt completely, microwave for 10 seconds as necessary, don't overheat be sure to keep stirring so the chocolate melts. Do this until the chocolate and butter melt together and when stirred are thick and glossy.
- This can also be heated in a pan on the stove, on low heat.
- With a mixer and large bowl, place the chocolate mixture in the bowl.
- Add in the powdered sugar, vanilla, and salt and beat while adding in the heavy cream until it's thick and smooth.
- Spread over cooled cake, cookies, or cupcakes.
- This frosting will frost a 13x9 sheet cake, 2 layer cake, 24 cupcakes.
- 4 tablespoons butter
- 3 oz chocolate chips
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1/4 cup milk
- salt, add a pinch of salt if you use unsalted butter
- Be sure to melt the butter first, don't boil it, just heat it until it's melted.
- I melt butter in my microwave for 30 seconds in a microwave-safe bowl.
- Next, add in the chocolate chips, stir them into the butter until the chips are melted, if they don't melt completely, microwave for 10 seconds as necessary, don't overheat be sure to keep stirring so the chocolate melts. Do this until the chocolate and butter melt together and when stirred are thick and glossy.
- This can also be heated in a pan on the stove, on low heat.
- With a mixer and large bowl, place the chocolate mixture in the bowl.
- Add in the powdered sugar, vanilla, and salt and beat while adding in the heavy cream until it's thick and smooth.
If you like this or any other recipe at 
Susan Tober says
Thank you for your delicious recipes!
Maxine says
Wow, just made the Chocolate Fudge Frosting to top the 9×13 Chocolate cake!! AWESOME AWESOME AWESOME. Nothing else to say..your cakes are the best, Diane. Every time I need a cake, Created by Diane is my first stop…I have not been disappointed. THANK YOU!!
Diane says
Oh Maxine, that is so nice of you…. you made my whole day!
I’m so glad you liked the frosting (and my cakes)
Happy Baking!