This is the BEST Chocolate Cream Cheese Frosting — silky and creamy, yet firm enough to pipe on cakes or cupcakes. It’s simple to make and not overly sweet.
I had many requests for a chocolate version of my best cream cheese frosting, so here’s a chocolate cream cheese frosting recipe based on that original. It keeps the same balance of butter and reduced powdered sugar so the frosting holds its shape without becoming soft or stringy.
Chocolate Cream Cheese Frosting
To transform the classic cream cheese frosting into chocolate, I add unsweetened cocoa powder and one extra cup of powdered sugar compared to the original. The result is rich and chocolatey while still offering the characteristic tang of cream cheese. It’s sweet enough without being cloying and stays stable for piping and decorating.
For the smoothest texture, sift the cocoa and powdered sugar together to remove lumps. Sifting helps produce a velvety frosting that’s easy to spread or pipe. A practical tip: sift onto a piece of parchment, then fold the paper into a spout for easy pouring.
If regular buttercream feels too sweet for you, try this chocolate cream cheese frosting — it pairs beautifully with chocolate cupcakes and would also be delicious on a chocolate zucchini cake or any chocolate layer cake.
More Cream Cheese Frostings:
- The BEST Cream Cheese Frosting
- Lemon Cream Cheese Frosting
- Whipped Cream Cheese Frosting
- Strawberry Cream Cheese Frosting
- Coconut Cream Cheese Frosting
Chocolate Cream Cheese Frosting
Ingredients
- 8 oz (226 g) block-style cream cheese, cold
- ½ cup (113 g) butter, room temperature
- ½ cup (40 g) unsweetened cocoa powder (not hot chocolate mix)
- 2 cups (240 g) powdered sugar
- 1 tsp vanilla extract
Equipment
- Electric hand mixer
- Mixing bowl (4-quart recommended)
- Piping tip or offset spatula for decorating
Instructions
- Measure and sift the cocoa and powdered sugar together; set aside.
- Place the cold cream cheese in a large mixing bowl and beat with an electric hand mixer until smooth.
- Add the butter in small increments (about 2 tablespoons at a time), beating until smooth and fully incorporated.
- Add the sifted powdered sugar and cocoa mixture along with the vanilla all at once. Beat until combined and silky. Use immediately or chill briefly if you need it firmer for piping.
Notes
- Yield: About 2 ½ cups frosting; enough for 12–15 cupcakes. Double for a layered cake.
- Cream cheese: Full-fat block-style cream cheese works best; reduced-fat Neufchatel is acceptable. Avoid very soft brands if you need a firmer frosting.
- Do not overbeat; beating too long can soften the frosting. If it becomes too soft, chill until it firms up before piping.
- Storage: Keep at room temperature (up to 70°F) for short-term use, or refrigerate. Do not repeatedly move between fridge and room temperature for safety and quality.
Nutrition
Disclaimer: Nutritional values are estimates only.
Sharing this recipe with a link is encouraged. Copying full recipes to social media without permission is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and follow on social channels for more recipes and tips.