This post may contain affiliate links. Please read our disclosure policy. As an Amazon Associate, I earn from qualifying purchases.
This chocolate cream cheese frosting is smooth, rich, and full of deep cocoa flavor. It combines cocoa powder and melted chocolate for a bold, chocolatey taste that’s balanced by the slight tang of cream cheese.
Homemade frosting that is thick, spreadable, and pipes beautifully, just like my strawberry cream cheese frosting, but with a chocolate twist.
Why This Chocolate Cream Cheese Frosting Recipe Works
Double the chocolate: Cocoa powder and melted dark chocolate work together to create a fudgy, rich, silky frosting. Built on the same base as my classic cream cheese frosting, but with a chocolate twist.
Balanced, not too sweet: The cream cheese adds a subtle tang and gives the frosting a little extra depth. This is the chocolate frosting you make when you want real homemade flavor, not the overly sweet stuff from a can.
Smooth and ready to use: The texture is soft, fluffy, and spreadable right from the bowl, no crusty edges or gritty bits here.
Freezer-friendly: This frosting freezes well, so you can make it ahead and have a batch ready when that next cake craving hits.
Recipe Tips
Bring ingredients to room temp: Make sure your butter and cream cheese are fully softened before mixing. Cold ingredients can lead to a lumpy, uneven frosting.
Let the chocolate cool: Melted chocolate should be at room temperature before you add it in. If it’s too warm, it can melt the frosting and mess up the texture.
Go slow with the dry stuff: Stir in the powdered sugar by hand first, then mix on low speed to avoid a dust cloud.
Cream it well: Beat the butter and cream cheese together until light and fluffy before adding anything else. It’s key to a smooth, airy texture.
Adjust if needed: If the frosting is thicker than you’d like, add a teaspoon or two of milk or cream until it’s just right for spreading or piping.
Want to try it on something new? This frosting is delicious on brownies with cream cheese frosting or spread over a classic yellow layer cake for a rich chocolate twist.
Rich, Creamy, and Just Sweet Enough
This chocolate cream cheese frosting is rich, balanced, and seriously satisfying. With deep cocoa flavor and a smooth, tangy base, it’s the kind of frosting that makes any cake better.
If you’re into bold flavors, don’t miss my peanut butter cream cheese frosting for another twist on the classic.
Pin this now to find it later!
Pin It
Double Chocolate Cream Cheese Frosting
If you make this recipe, please leave a star rating and comment.
Ingredients
- 3 ounces dark chocolate, chopped (or 1/2 cup chocolate chips) (87 grams)
- ½ cup butter, room temperature (113 grams)
- 8 ounces cream cheese, room temperature (226 grams)
- 4 cups powdered sugar, 452 grams
- ¾ cup unsweetened cocoa powder, 63 grams
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
- Melt the chopped chocolate (or chocolate chips) in a microwave or a double boiler and set aside to come to room temperature while you mix the rest of the ingredients.
- Place the butter and cream cheese in a medium mixing bowl and beat on medium high speed (with an electric mixer) until it is smooth and creamy. About 2 to 3 minutes.
- Add the powdered sugar, cocoa powder, vanilla and salt. Stir them in a bit by hand then use the electric mixer to whip it up until it is smooth and creamy. Start on low speed so the dry ingredients don’t fly out of the bowl, then slowly increase the speed. Stop the mixer intermittently to scrape down the sides of the bowl.
- Pour the melted chocolate into the mixing bowl and beat until it is all blended in and smooth. If the frosting is too stiff, add some cream or milk, 1 to 2 teaspoons at a time until you get your preferred consistency.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
For the cocoa powder, I used 1/2 c Valrhona cocoa and 1/4 c natural cocoa powder because I wanted the dark, rich color & flavor. I ended up with a very stiff consistency, and it was not nearly enough frosting for my 3 layer 8″ cake. I ended up doubling the butter & cream cheese. It still had a stiff consistency and just barely enough to frost my cake. I could have still added a bit of milk to thin it out. But, the end result was an incredibly delicious and beautiful dark chocolate frosting. I will use this recipe again and will start with double the butter and cream cheese.
Thanks for the comment. I did mention that this is only enough to cover a 2 layer 8-inch cake but I will add that note at the top as well. You can add cream or milk to thin the consistency.
Do you need to add the extra chocolate to make this frosting? I am making it for cupcakes. Thank you.
Which extra chocolate are you referring to? You can get away without using the melted chocolate if you don’t have that. If you skip the melted chocolate then increase the cocoa powder to 1 cup
Love the pictures! And the recipe looks amazing. This sounds delightful — thanks.
Thanks John
I’m quit a cake lover, so it’s kind of hard for me to believe that I’ve never had a chocolate-cream cheese frosting! Yours sounds delicious.
Oh you gotta try this Jeff, it’s amazing!