Chocolate Fudge Frosting
This chocolate fudge frosting recipe is getting a bit of revival. I created it to go on top of orange cupcakes well over a decade ago. I ended up deleting that post years later, but I held onto this frosting recipe. Then I shared it on top of sugar cookies (more in passing than a recipe feature) on Instagram a few years ago and everyone wanted the recipe. So I posted the recipe on my site but haven’t had any photos or writeup to go with it….until now!
This chocolate frosting has a richer, fudgier flavor. It isn’t light and creamy like most chocolate frostings, but it is sublimely delicious and pairs well with just about everything. It requires heating some of the ingredients and then letting them cool, so this recipe does take a bit longer than standard frosting recipes but just because of the cooling time.
I love it on top of sugar cookies (surprising, I know); it’s great on cake in little dollops or smeared all over; and (don’t judge me) it’s good off the spoon. I haven’t tried it on my cakey brownies with cocoa powder yet, but that’s probably next!
Chocolate Fudge Frosting
This recipe has a few more ingredients than a basic frosting recipe, but it’s easy to make and all the ingredients are pantry staples. It’s a chocolate frosting made with cocoa powder that has a fudgy texture and richer flavor than a traditional chocolate buttercream. It’s best applied right after making it. It does thicken up when it chills, so if you plan to make it ahead, please allow time for it to come to room temperature before you frost anything.
Ingredients for Chocolate Fudge Frosting
Sugar
Any granulated sugar is fine here. Because it’s heated, the sugar dissolves easily into the remaining ingredients.
Cocoa
This recipe uses cocoa powder. It offers a richer flavor without having to melt chocolate.
Milk or Cream
Milk helps create the creamy texture that makes this frosting easy to spread. It’s also what makes this frosting enjoyable even for someone who isn’t a huge chocolate fan like me!
Butter
This recipe calls for less butter than you’d expect – just two tablespoons. It blends in easily over the heat!
Salt
Every sweet recipe really needs salt and this one is no exception. That bit of salt helps balance the sweetness from just tasting like pure sugar.
Powdered Sugar
Powdered sugar is a must for frostings. It’s good to have a little extra on hand too since it can help thicken a frosting to your desired consistency.
Vanilla
Vanilla helps round out the rich chocolate flavor and adds a little extra depth.
Orange Liqueur (optional)
The orange liqueur is completely optional, but I encourage you to give it a shot if you’re willing. I first added it in to pair with the orange cupcakes I was making, but it turned out to be the final touch this chocolate fudge frosting needed. It isn’t too orangey and it adds a delicious depth of flavor.
How to Make Chocolate Fudge Frosting
Heat Ingredients
The cooking part of this recipe is what makes it so unique. Combine the sugar, cocoa, cream, water, butter, and salt in a medium pan to fully combine.
Cool the Mixture
The mixture needs to cool for about 30 minutes before you add the powdered sugar and other remaining ingredients. It should be cool enough that it won’t melt the powdered sugar into a thin glaze, but it shouldn’t be completely chilled or firm.
Beat in remaining ingredients
Add powdered sugar, vanilla, and orange liqueur and beat to your desired consistency.
Adjust as Needed
Like any frosting, you can adjust your final consistency with the addition of milk (if too thick) or powdered sugar (if too runny).
Frost
This frosting can be spread on cookies or cakes (you’ll want a thinner consistency for a cake). You can also use it in a pastry bag to be piped.
What Makes This Chocolate Fudge Frosting Different?
Unlike a traditional chocolate buttercream, this chocolate fudge frosting starts by heating the sugar, cocoa, milk or cream, butter, and salt together. That extra step gives the frosting its rich, fudgy texture and deep chocolate flavor. It takes a little longer than a standard frosting, but the result is worth the extra time.
How to Get the Perfect Fudgy Texture
Because this chocolate fudge frosting starts with a heated mixture, you can skip some of the usual frosting prep. There’s no need to bring butter to room temperature or sift the cocoa powder.
The most important note about this chocolate fudge frosting is the 30-minute cooling period between heating and beating in the powdered sugar, so set your timer.
When beating the frosting, you want to make sure you’re scraping the sides and mixing it well.
You can make it thicker by adding in 1-2 tablespoons of powdered sugar at a time until it’s right. To make it thinner, add ½ teaspoon of milk at a time. It thins and thickens very easily, so add in small amounts.
How to Store Chocolate Fudge Frosting
This frosting should be refrigerated in a sealed container. If you’re making it ahead, be sure to allow time for it to come to room temperature before using. You can stir/beat again if desired.
How to Use Chocolate Fudge Frosting
When I first used this frosting, I piped it into small stars atop cupcakes. Then years later, I tried it just slathered atop sugar cookies. It’s a richer frosting, so a little can go a long way for flavor, but I know some chocolate lovers can’t get enough, so you do you.
If you want to spread it, especially on a cake, you’ll want to add a little more milk/cream to get it easily spreadable. This recipe makes about 1 cup of frosting, which is enough for a light layer of frosting. If you want generous frosting on a full batch of cupcakes, double the recipe.
- cupcakes
- brownies
- sugar cookies
- gingerbread cookies
- cake
FAQs & Troubleshooting
Can I Make Chocolate Fudge Frosting Ahead of Time?
Yes. It must be refrigerated and you must allow time for it to come to room temperature or it will not be spreadable.
Does chocolate fudge frosting need to be refrigerated?
Yes. Because this frosting contains dairy, I recommend keeping it refrigerated when you’re not using it.
Can I use chocolate fudge frosting on cupcakes?
You can make it a little thinner for spreading, or you can pipe shapes and designs on top!
Can I use this frosting on brownies?
Yes. Try it on my cakey brownies for a truly decadent chocolate experience.
Can I make this frosting without the orange liqueur?
Yes. It’s completely optional and the frosting will still have plenty of chocolate flavor.
Chocolate Fudge Frosting
Ingredients
- ½ Cup + 1 Tablespoon sugar
- ¼ Cup cocoa
- ¼ Cup milk or cream
- 1 teaspoon water
- 2 Tablespoons butter
- ½ teaspoon salt
- ¾ Cup powdered sugar
- ½ teaspoon vanilla
- ½ teaspoon orange liqueur optional
Instructions
- In a saucepan over medium heat, bring sugar, cocoa, cream, water, butter, and salt to a boil, stirring constantly. Let boil three minutes, constantly stirring. Remove from heat.
- Let cool 30 minutes. Beat powdered sugar, vanilla, and orange liqueur into chocolate mixture until frosting reaches thick but spreadable consistency. If frosting is too dry, add milk ½ teaspoon at a time. if frosting is too runny, add powdered sugar, 2 tablespoons at a time. Frost cupcakes. If full cupcake coverage is desired, double amounts for frosting ingredients.
Notes
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