Chocolate fudge frosting is decadent, creamy and the perfect addition to your favorite cakes or cupcakes. It is easy to make and only requires 5 simple ingredients.
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Homemade Chocolate Fudge Frosting
Fudge frosting is the best topping for any cake or cupcake. It is creamy, full of chocolate flavor, and super easy to make! No need to grab a can of frosting from the grocery store when you can make this delicious homemade chocolate fudge frosting in minutes.
Why You’ll Love this Chocolate Frosting Recipe:
- SIMPLE INGREDIENTS: You only need 5 common ingredients to make this fudge frosting.
- EASY TO MAKE: If you can melt butter and chocolate together and use a handheld mixer, you are all set to make this chocolate frosting.
- PERFECT TOPPING: Fudge frosting is the perfect addition to vanilla or chocolate cupcakes, cakes, or even brownies!
Fudge frosting is the ultimate chocolate frosting. When you add this frosting to the top of your cake or cupcakes you can expect to get compliments. It’s super creamy and full of chocolatey goodness.
Be sure to try the best vanilla frosting too!
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How to Make Chocolate Fudge Frosting
You can jump to the recipe card for full ingredients & instructions!
- Melt the butter and the chocolate together in a saucepan over low heat.
- Beat together the powdered sugar, vanilla, milk, and salt until the sugar dissolves.
- Add the chocolate/butter mixture to the sugar mixture slowly and beat until smooth.
- Allow frosting to set until thickened.
You will need to use unsweetened chocolate for this fudge frosting recipe. You can find unsweetened chocolate in the baking aisle of most grocery stores.
Yes, you can use cocoa powder instead of an unsweetened chocolate bar. You will need 1 ounce of cocoa powder (28 grams, or about 5 tablespoons). Dissolve it with the butter over low heat.
Yes! This frosting does need to be kept in the refrigerator. It will keep it fresh and help keep it spreadable.
Freezing chocolate frosting is not recommended. The butter breaks down in the freezer and will separate when you try to use it after thawing.
This recipe makes enough frosting for 24 cupcakes, one 2-layer (8-inch) cake, or a single layer 9×13-inch cake.
Serving Suggestions
You can add this chocolate frosting to a variety of different sweet treats. Some greats ones are:
Once you’ve made your frosting, allow it time to thicken up before adding it to your favorite cake. It will be thick but spreadable when it’s done.
Tips!
- Do not allow the butter to come to a full boil. You just want to melt the butter and chocolate together.
- Scrape down the sides of the mixing bowl to fully incorporate your ingredients.
- If your frosting is too thick, add a teaspoon of milk at a time to thin it out.
- Give your frosting time to set and thicken up before using.
- Store in an airtight container in the fridge.
This fudge frosting is simple enough for everyday desserts but is also decadent enough for special occasion treats. You can add this frosting to birthday cupcakes or even a wedding cake. You will surely wow your guests with this chocolate frosting!
Does this frosting hold a shape?
Yes, it does hold its shape once it’s thickened. You can place it in the fridge to help speed up the thickening process.
What cupcakes go well with chocolate fudge frosting?
You can add this chocolate fudge frosting to vanilla, chocolate, fudge, turtle or even caramel flavored cupcakes. It is a really versatile frosting.
More Easy Cupcake Recipes We Love
If you want a truly decadent frosting, you have got to try this homemade chocolate fudge frosting. You only need 5 ingredients and it comes together quick. Grab your favorite cake or cupcake recipe and whip up this frosting for the topping.
More Chocolate Dessert Recipes to Try:
- Chocolate Donuts
- Easy Chocolate Ganache
- Easy Chocolate Sauce
- Chocolate Truffles
- Chocolate Lasagna
- Chocolate Gooey Butter Cookies
- Chocolate Pecan Pie
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Chocolate Fudge Frosting Recipe
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Ingredients
- ½ cup unsalted butter 113 grams (1 stick)
- 1 ounce unsweetened chocolate 28 grams
- 16 ounces powdered sugar 454 grams (1 pound)
- ½ teaspoon pure vanilla extract 2 grams
- 1/4 cup milk 57 grams, plus extra to thin the frosting as needed
- ¼ teaspoon kosher salt
Recommended Equipment
- Kitchen Scale (optional)
- Hand Mixer OR
- Piping Tip Set (optional)
Instructions
- Melt the chocolate and butter together over low heat in a saucepan or in the microwave. Let the mixture cool after melting.½ cup unsalted butter, 1 ounce unsweetened chocolate
- In a large mixing bowl, using a hand or stand mixer, beat the powdered sugar, vanilla, milk, and salt together on medium-low speed until the sugar has dissolved.16 ounces powdered sugar, ½ teaspoon pure vanilla extract, 1/4 cup milk, ¼ teaspoon kosher salt
- Slowly add the melted butter/chocolate mixture and beat on low speed until well incorporated and smooth. If needed, add 1 teaspoon of milk at a time to reach desired consistency.
- Cover and set frosting aside until thick and spreadable.
- Pipe or use a knife to frost cake or cupcakes.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- This chocolate fudge frosting recipe makes enough frosting for 24 cupcakes, one 2-layer (8-inch) cake, or a single layer 9×13-inch cake.
- Do not allow the butter to come to a full boil. You just want to melt the butter and chocolate together.
- Scrape down the sides of the mixing bowl to fully incorporate your ingredients.
- If your frosting is too thick, add a teaspoon of milk at a time to thin it out.
- Give your frosting time to set and thicken up before using.
Nutrition Information
recipe was spot on – just follow the instructions and be sure to scrape the sides in between mixing! loved it!
We’re so happy to hear you loved this recipe, Jenna!
Thank you for this wonderful simple recipe! I put it on top of my mom’s classic chocolate cake, commonly known today as “crazy cake”. My Cake was already cool, so when I finished the icing, although it was a very runny, I poured it directly on the cake. As it hit the cooled cake it started to thicken— slow down and started to set. I barely needed to spread it, and the next day it was shiny and perfect.. I think I’ll make some adjustments for a white cake, or yellow, and add more chocolate. But on the top of a chocolate cake, this recipe is perfect. Thank you!
Btw, I used Kerrygold butter, Ghirardelli’s unsweetened chocolate, and canned evaporated milk mixed with water. 😋
Thanks so much for sharing your experience, Sabrina! We’re so happy to hear you loved this frosting!!
We’re so sorry to hear this recipe didn’t work out for you, Brooke!
I am so sorry but this re Joe did not turn out at all!!! First of all 1 ounce
If chocolate is not very much chocolate and then I have waited two hours and frosting is still too runny. I am so disappointed.
We’re sorry this recipe didn’t work out for you, Sondra! It sounds like you may have overbeat the frosting, which can cause it to become runny!
We’re sorry this recipe didn’t work out for you, Kate! We are planning on having another look at it soon to update the instructions!