Description

This rich and velvety Chocolate Cream Cheese Frosting combines the smoothness of cream cheese with the deep flavor of dark chocolate and cocoa powder. Perfect for cakes, cupcakes, or any dessert that calls for a luscious, creamy topping with a balanced sweetness and a hint of vanilla.

Ingredients

Scale

Base

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
1/4 teaspoon salt

Dry Ingredients

2 2/3 cups powdered sugar
1/2 cup Dutch-process cocoa powder

Wet Ingredients

1/3 cup heavy cream, added gradually
2 teaspoons vanilla extract
3.5 oz (100g) dark chocolate (60-70% cacao), melted and cooled

Instructions

Beat Cream Cheese and Butter: Beat the softened cream cheese, unsalted butter, and 1/4 teaspoon salt together on medium speed for about 3-4 minutes until the mixture is light, fluffy, and smooth. Scrape down the sides of the bowl to ensure even mixing.
Sift Dry Ingredients: Sift the powdered sugar and Dutch-process cocoa powder together to remove any lumps and ensure a smooth texture in the frosting.
Combine Dry and Wet Ingredients: Gradually add the sifted powdered sugar and cocoa mixture to the cream cheese mixture in three additions, alternating with the heavy cream. Mix on low speed to avoid powder flying around. Scrape the bowl between additions to integrate everything evenly.
Add Vanilla Extract: Pour in the vanilla extract and beat the mixture until the frosting is smooth and uniform in texture.
Incorporate Melted Chocolate: Slowly mix in the melted and cooled dark chocolate on low speed until the frosting becomes smooth, creamy, and evenly colored, about 1 minute.
Adjust Consistency: If the frosting is too thick, gradually add more heavy cream, 1 tablespoon at a time, until the desired spreading consistency is achieved. If the frosting is too soft, refrigerate it for 15-20 minutes to firm up, then re-whip before using.

Notes

Make sure the cream cheese and butter are softened to room temperature for easy mixing and a smoother frosting.
Use Dutch-process cocoa powder for a richer and less acidic chocolate flavor.
Melt the dark chocolate gently and let it cool to prevent curdling the frosting or melting the cream cheese.
This frosting pairs beautifully with chocolate or vanilla cakes and cupcakes.
Store any leftover frosting in an airtight container in the refrigerator for up to 3 days; bring to room temperature and re-whip before using.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Frosting
Method: No-Cook
Cuisine: American

Keywords: chocolate cream cheese frosting, chocolate frosting, cream cheese frosting, dark chocolate frosting, cake frosting, cupcake topping