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Chocolate Frosting

Servings 24 cupcakes
Author Heather


  • 3 sticks unsalted butter at room temperature or slightly cooler
  • 4 ounces milk chocolate
  • 8 ounces semi sweet chocolate
  • 1/4 cup plus 2 tablespoons cocoa powder
  • 1/4 cup plus 2 tablespoons boiling water
  • 1/2 cup powdered sugar


  • Chop the milk chocolate and semisweet chocolate up and place in a microwave safe bowl.
  •  Melt chocolate in microwave, running the microwave in 20 second intervals and stirring the chocolate between each interval until fully melted. Allow to cool slightly. 
  • In another small bowl, mix together cocoa powder and boiling water into a thick paste. Set aside.
  • In yet another bowl (Martha Stewart seems to be a big fan of dirtying as many bowls as possible), beat together powdered sugar and butter until smooth. Dump in chocolate paste, beat until combined. Pour in melted chocolate and beat to combine.


You may need to allow the frosting to cool for a few hours or overnight if you are intending to pipe the frosting.  I typically use this frosting as a simple, spreadable frosting rather than a piping frosting.
Adapted from Martha Stewart Cupcakes