This chocolate cream cheese frosting recipe is the perfect topping for cakes, cupcakes, and more. It's made with cocoa powder, so it's rich, tangy, and not too sweet. It's delicious on chocolate cake, yellow cakes, and chocolate or vanilla cupcakes.
Chocolate cream cheese frosting is a great alternative to traditional chocolate buttercream, with a smooth texture and just the right amount of sweetness. Made with cocoa powder, it's the perfect topping for all of your favorite desserts.
I love using it on chocolate cupcakes or spreading it all over vanilla and red velvet cake (like this red velvet cake with chocolate frosting). It also amazing on brownies or as a sandwich cookie filling!
For more frosting recipes, check out pumpkin cream cheese frosting, Nutella buttercream frosting, cinnamon cream cheese frosting, and Oreo cream cheese frosting.
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Why You'll Love This Recipe
- Tangy cream cheese frosting- This recipe is the chocolate version of my classic cream cheese frosting. It has the same cream cheese tang, but chocolate makes it extra decadent.
- Made with cocoa powder- Unlike my white chocolate cream cheese frosting, this recipe is made with cocoa powder for a rich chocolate flavor and thick, velvety texture. Melted chocolate can make the frosting too runny.
- Easy to make- You only need 6 simple ingredients, a mixing bowl, and a mixer to whip up homemade frosting! It comes together in 5 minutes.
Ingredient Notes
- Cream cheese- Use a brick of full-fat cream cheese for the best creamy consistency. Reduced-fat cream cheese will make the frosting runny.
- Cocoa powder-ย I used regular unsweetened cocoa powder like I did for this chocolate Swiss meringue buttercream, but you can use Dutch-processed cocoa powder for an even richer chocolate flavor.
- Salt- A pinch of salt offsets the sweetness and enhances the chocolate flavor. Use Kosher salt or sea salt. Table salt is too salty.
- Powdered sugar- Also called confectioners' sugar, this sweetens the frosting and draws out moisture to thicken it. Because of the cocoa powder, there's less sugar in this recipe than regular cream cheese frosting.
Ingredient Substitutions
- Salted butter- If using salted butter instead of unsalted, reduce or omit the added salt.
- Mascarpone cheese- Mascarpone is slightly sweeter and richer than cream cheese but works well as a substitute.
- Vegan option- You can make easily make this frosting with your favorite vegan cream cheese and butter!
Ingredient Additions
- Espresso powder- For a chocolate coffee cream cheese frosting, add 1-2 teaspoons of espresso powder in with the cocoa powder.
- Freeze-dried fruit- You can make chocolate raspberry or strawberry cream cheese frosting by adding freeze-dried fruit! Take out ยผ cup (15 grams) of powdered sugar and replace it with the freeze-dried fruit powder.
Step by Step Instructions
Step 1: First, place the softened butter and cream cheese in a large bowl. Cream with an electric mixer or stand mixer on medium speed until lump-free.
Scrape the sides of the bowl with a rubber spatula to mix in any extra clumps.
Step 2: Next mix in the cocoa powder, vanilla, and salt on low. The mixture might look crumbly at first, but the ingredients will come together smoothly.
Step 3: Gradually add the powdered sugar, mixing it in on low speed 1 cup at a time until combined. Start by pulsing the mixer until the sugar is mostly incorporated so it doesn't jump out of the bowl.
Scrape down the sides between each addition so everything is fully mixed.
Step 4: Increase the mixer to medium-high speed until the frosting is light and fluffy. Then it's ready to use on your favorite desserts!
You can spread it on cakes and brownies with an offset spatula or add it to a piping bag fitted with a decorative piping tip for cupcakes.
Expert Tips for Success
- Use room temperature ingredients. Make sure the butter and cream cheese are softened to room temperature, but aren't too warm. Too cold, and they won't mix smoothly; too warm, and you'll have runny frosting.
- Use full fat cream cheese. Stick to brick-style, full-fat cream cheese. Whipped or spreadable cream cheese has too much moisture, so the frosting won't hold its shape.
- Chill if too soft. If the frosting feels too soft to pipe or spread, refrigerate it for 15-30 minutes. This helps it firm up without getting too stiff.
- Check the consistency. If your chocolate cream cheese frosting is still runny after chilling, add more powdered sugar 1 tablespoon at a time until it thickens. If it's too thick, add 1 tablespoon milk or heavy cream at a time until the desired consistency is reached.
How to Use
- Spread the frosting over a warm pan of cinnamon rolls or chocolate chip pancakes.
- Pipe on top of chocolate fudge cupcakes, coffee cupcakes, or chocolate caramel cupcakes.
- Dollop on a red velvet cheesecake.
- Slather all over this chocolate truffle cake or marble cake.
Storage Instructions
Store chocolate cream cheese frosting in an airtight container in the fridge for up to 5 days. Let it sit at room temperature for 30 minutes-1 hour before using, then re-whip if needed to restore its fluffy texture.
If you're using the frosting the same day, it can sit out at room temperature for up to 2 hours. After that, refrigerate it because of the cream cheese.
Freezing Instructions
Transfer the frosting to a sealed container or freezer-safe bag. It stays fresh for up to 3 months in the freezer.
Before using, thaw the frosting in the refrigerator overnight. Then re-whip it with an electric mixer after thawing to bring back its creamy texture.
If it seems too thick, add 1-2 teaspoons of heavy cream and mix until smooth.
Frequently Asked Questions
This recipe makes a good amount for frosting a 2-layer cake, 3-layer 6-inch cake, or a dozen cupcakes.
Yes! You can make the frosting 1-2 daysย in advance. Just store it in an airtight container in the fridge, and make sure to bring it to room temperature before using it.
You can decrease the amount of powdered sugar and add a little extra cocoa powder to keep the rich chocolate flavor.
More Frosting Recipes to Try
๐ Recipe
Chocolate Cream Cheese Frosting (with Cocoa Powder)
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 226 grams unsalted butter room temperature
- 226 grams full-fat cream cheese room temperature
- 60 grams cocoa powder
- 2 teaspoons vanilla extract
- ยฝ teaspoon salt
- 600 grams powdered sugar
Instructions
- Place softened butter and cream cheese in the bowl of a stand mixer or electric hand mixer. Cream on medium speed until smooth.226 grams unsalted butter, 226 grams full-fat cream cheese
- Mix in the cocoa powder, vanilla, and salt on low until smooth. Scrape down the sides of the bowl.60 grams cocoa powder, 2 teaspoons vanilla extract, ยฝ teaspoon salt
- Gradually add powdered sugar, mixing it in on low speed 1 cup at a time until combined. Scrape down the sides between each addition so everything is fully mixed.600 grams powdered sugar
- Increase the mixer to medium-high speed until the frosting is light and fluffy. If using for a cake, reduce the speed to low to remove air bubbles.
- Spread the frosting on cakes and brownies with an offset spatula or add it to a piping bag with a piping tip for cupcakes. Enjoy!
Megan Weimer
So rich and creamy, not too sweet!