Chocolate Cream Cheese Frosting is a simple and delicious frosting recipe. The tartness of the cream cheese pairs perfectly with the chocolate in this creamy dessert.
Frosting is my ultimate weakness. Well, that and puppy chow. Both bring me to my knees. I certainly wouldn’t object to being left alone with a bowl of frosting and a spoon.
This Chocolate Cream Cheese Frosting is perfect for my frosting affinity. Richer than a buttercream, it takes my delicious cream cheese frosting recipe to new chocolatey heights. You will love this simple recipe, and we have links for several desserts that it would be perfect on at the bottom of the post right above the recipe card.
Chocolate Cream Cheese Frosting Ingredients
- Cream cheese: For best results, I suggest you use a brand-name block of cream cheese, like Philadelphia. It is also important to use full-fat cream cheese.
- Butter: Combined with the cream cheese, butter creates the best, most rich frosting. It is absolutely crucial that the butter and cream cheese are at room temperature.
- Powdered sugar: Also known as confectioner’s sugar, gives the frosting its sweetness and fluffy texture.
- Cocoa powder: Where the frosting gets its rich chocolate flavor.
- Vanilla extract: Adds the perfect layer of sweetness to balance the chocolate and prevent the frosting from being too bitter.
- Salt: Adding salt to recipes helps enhance the flavor of all the other ingredients, in desserts as well as savory recipes. We are adding just a pinch here to the frosting and it is the perfect final touch.
Frosting Tips and Tricks
- Use room temperature butter and cream cheese to ensure success. It should still feel cold to the touch but be very easy to dent. Do not microwave it to bring it to room temperature. Instead cut them up and leave them on the counter for 30 minutes.
- Thin frosting that is too thick with a little milk. Start with a teaspoon or two at a time until it reaches the desired consistency. If the frosting seems too thick, add a little more milk.
- Thicken thin frosting with more powdered sugar. Add a tablespoon or two at a time until it reaches the desired consistency.
- Fluff it up. Once all the ingredients are added to the mixer, whip at high speed for a couple of minutes until the frosting is fluffy.
- This recipe will frost 24 cupcakes. Spread a heaping tablespoon on the cupcakes with a knife. To pipe the frosting like seen in the photos, double the frosting the recipe. I recommend this pipping set.
- Double for a layered cake. If you are frosting a layered cake, I would recommend doubling the recipe. This recipe makes 2 cups of frosting.
Storing Frosting
Because of the cream cheese, this frosting should be kept in the refrigerator. It can be used right away or made ahead of time. I don’t like cold cupcakes, so I recommend storing the frosting separately from the cupcakes and frosting them right before you want to serve them. It can be stored in an airtight container for up to one week. You may need let it come to room temperature and whip it a bit to fluff it up if it has been sitting in the refrigerator.
How to Use This Frosting
This cream cheese chocolate frosting recipe is delicious on so many things. Here are a few ideas of how to enjoy it.
- Easy Chocolate Cake
- Chocolate Zucchini Cake or Zucchini Cupcakes
- Chocolate Chip Cookie Cake
- Easy Banana Cake Recipe
If you make this chocolate cream cheese frosting recipe, please let me know what you think by leaving a comment below!
Chocolate Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese 227 grams (room temperature)
- 4 tablespoons unsalted butter 56.5 grams (room temperature)
- 1 1/2 cups powdered sugar 170.25 grams
- 1/2 cup unsweetened cocoa powder 42 grams
- 1 teaspoon vanilla extract
- 1/8 teaspoon table salt
Instructions
- Cream together the cream cheese and the butter in the bowl of a stand mixer fit with the whisk attachment or in a large mixing bowl with a handheld electric mixer. Add the powdered sugar a little at a time.8 ounces cream cheese, 4 tablespoons unsalted butter, 1 1/2 cups powdered sugar, 1/2 cup unsweetened cocoa powder
- Add in the cocoa powder and finally, the vanilla extract and salt. Scrape down the sides of the bowl (don't mss the bottom) with a rubber spatula and give the frosting one last mix.1 teaspoon vanilla extract, 1/8 teaspoon table salt
- Use immediately to frost cooled cakes and cupcakes. Or store in the refrigerator for up to one week.
Recipe Video
Kathy says
I love all your recipes! My favorite, so far, is the Amaretto Sour. : ) For the frosting in this recipe, can you specify the type of cocoa powder you use/recommend? Sweetened, unsweetened, dutch processed, etc. And do you have a brand that you are particularly pleased with?
ColleenB.`Tx. says
Will be making this soon. Love cream cheese frosting but can never get my cupcakes to look as pretty as yours when it come to icing them. What size decorating tip do you use?
Love your maple flavoring frosting.
Hi Colleen! Would you believe that even though these photos were taken in early January I literally have no idea which one I used? Sorry about that! One tip I can give you is to pipe a small amount in the center of the cupcake and then pipe around the outside of the cupcake swirling it until you get to the middle.
Pat says
I found mixing cocoa in with icing sugar first , blends beautiful , thankyou for recipe.
You’re welcome, Pat!