If you think plain cream cheese frosting is the best, wait until you try chocolate cream cheese frosting! It’s silky, undeniably creamy, and the flavor is absolutely delicious.
If we think regular cream cheese frosting is the best, we’re definitely backwards. Because this chocolate cream cheese frosting is, in fact, the best in the biz.
- it’s silky smooth
- and pipe-able with your favorite piping tips
- it’s rich and easily spreads
- and creamier than any chocolate frosting you’ve had before
- you’ll want to eat it with a spoon!!
Tip for piping cream cheese frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.
Unlike most frostings, chocolate cream cheese frosting is not overly sweet. Rather, its sweet and tangy flavors are perfectly balanced and it tastes much better than buttercream on even the sweetest of cakes!
What Tastes Best with Chocolate Cream Cheese Frosting?
Besides zebra cake, you’ll also love it with:
- Chocolate Zucchini Cake
- Yellow Sheet Cake or Layered Yellow Cake
- Chocolate Caramel Coconut Cupcakes
- Marble Cake
- Chocolate Cake
- Chocolate Cupcakes
- Guinness Chocolate Cake (can swap the heavy cream for reduced Guinness!)
If you’re in the mood for vanilla, here is my plain cream cheese frosting recipe.
Success Tip: Avoid Runny Cream Cheese Frosting
Make sure you’re using a brick of cream cheese, not cream cheese spread. Cream cheese is sold in 8-ounce bricks—and you’ll need 1 and 1/2 bricks of the full-fat stuff. I’ve gotten many questions about cream cheese frosting being too runny and the #1 reason is because bakers have accidentally been using the spread instead of the brick.
There’s a HUGE difference!
Chocolate Cream Cheese Frosting
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4-5 cups
- Category: Frosting
- Method: Beating
- Cuisine: American
Description
Chocolate cream cheese frosting is silky, undeniably creamy, and absolutely delicious.
Ingredients
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 2/3 cup (55g) unsweetened natural or dutch-process cocoa powder
- 1 teaspoon pure vanilla extract
- 1–2 Tablespoons milk or heavy cream
- pinch salt
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
- Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
Notes
- Make Ahead Instructions: Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand)
- Cream Cheese: Make sure you’re using the bricks of cream cheese, not cream cheese spread. They’re typically sold in 8-ounce bricks, so you’ll need 1 and 1/2 bricks for the 12 ounces (339g) in this recipe.
- Tip for Piping Cream Cheese Frosting: Refrigerate the frosting inside the piping bag for at least 30 minutes prior to piping. Cream cheese frosting holds its shape much better when it’s piped cold.
- This recipe is enough to frost 18-24 cupcakes, one 9×13-inch sheet cake, or one 3 layer cake.
Can you use melted chocolate with this?
Hi Delta, we haven’t tested it but would start with at least 6 ounces of melted and cooled pure baking chocolate. Not sure if the flavor will be strong enough, but that’s where we would start. We would also add more confectioners’ sugar to make up for the loss of cocoa powder. Hope this is helpful!
Perfect for a chocolate-on-chocolate cake!!!
Hey Sally, have you ever tried lowering the sugar at all in this recipe? Do you think if I cut it back to 2 1/2 cups it would alter the texture too much? Thanks in advance.
Hi Anne, you can try reducing the sugar, but keep in mind that the sugar is what helps thicken the frosting and give it its shape. The frosting will be thinner and more liquidy without as much sugar.
Great recipe! I love the fact that it doesn’t have as much powdered sugar as a lot of cream cheese frosting recipes do. Yet still plenty sweet.
Yummmmm! Fantastic chocolate frosting!! Sooooooo delicious, WoW!
Hi Sally! Thank you so much for this!
Quick question: If I wanted to add a bit of coffee flavor to this frosting for a mocha chocolate cake, how would you recommend doing it?
Hi Danielle, You could try using a small amount of instant espresso granules. Hope it turns out for you!
Can I make this with dairy free cream cheese?? Hubby is lactose intolerant… will it be a runny mess or do-able if I refrigerate it before spreading on the cake?
Hi Carolyn, we haven’t tested this frosting with a dairy-free cream cheese, so we’re unsure of the results. We fear it may be a bit runny, but again, without testing it ourselves, we’re unsure if more confectioners’ sugar and/or refrigerating will help salvage it. Let us know if you do decide to try it.
Forgot to add the stars!
Lovely frosting recipe! I made it for a chocolate cake for a family get together. Very easy to work with and so delicious!
Grata pela partilha.
All I have on hand is Coffee Mate, Almond Milk and buttermilk. Which would work best in this recipe?
I’m using this on your chocolate cake and it smells so yummy!! Just came out of the oven.
Hi Mary, we would go with almond milk, although the frosting may not be as thick and creamy.
WOW!! I wish I could give this recipe more stars. I have baked for many years and this may be the best frosting I’ve ever tasted. Since the cake is for my brother’s birthday, I took a little taste to make sure it was good. I found myself unashamedly licking the whisk attachment to my mixer. I had chocolate all over my face like a little kid. That is the picture that you should post with this wonderful recipe! lol Thanks for another keeper.