This is one of the easiest small-batch chocolate frosting recipe, perfect for your next batch of cupcakes, or small cakes.

Small Batch Chocolate Buttercream Frosting: Rich and creamy homemade frosting made with cocoa powder and butter, ideal for cupcakes and cakes.
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If you love making a small batch of cupcakes, this is the perfect small-batch recipe of chocolate frosting, it’s quick and it’s so delicious!

Made with a few simple ingredients, including chocolate chips, instead of cocoa powder, this is the perfect recipe!

Serve up on my Double Chocolate Sea Salt Cupcakes, Banana Cake or even my famous Smash Cake. This recipe will soon become one of your favorites!

Small Batch Chocolate Buttercream Frosting: Rich and creamy homemade frosting made with cocoa powder and butter, ideal for cupcakes and cakes.

Ingredients

  • Butter: Creamy base for frosting; gives smooth, rich texture.
  • Pure vanilla extract: Adds warm, sweet flavor to enhance the chocolate.
  • Powdered sugar: Sweetens and thickens frosting to perfect consistency.
  • Chocolate chips: Provides deep, rich chocolate flavor and smoothness.

How To Make Small Batch Chocolate Buttercream

Beating softened butter and vanilla extract in a mixing bowl with an electric mixer until light and fluffy.

Step One: Melt the chocolate chips in a microwave-safe bowl, heating in 20-30 second intervals, stirring in between, until fully melted. Set aside to cool.

Step Two: In a mixing bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy (about 2-3 minutes). Mix in the vanilla extract, continuing to beat for another minute.

Step Three: Gradually add powdered sugar, about ½ cup at a time, mixing well after each addition. Beat until the frosting becomes smooth and fluffy. Stir in the melted chocolate until fully combined. If the frosting is too thick, you can add a teaspoon of milk to reach the desired consistency.

Small Batch Chocolate Buttercream Frosting generously spread on fluffy cupcakes, creating a delicious, creamy topping.

Make-Ahead and Storage Instructions

You can make the chocolate buttercream up to 3 days in advance and store it in an airtight container in the refrigerator. Let it come to room temperature and re-whip before using for best texture.

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Small Batch Chocolate Buttercream Frosting: Rich and creamy homemade frosting made with cocoa powder and butter, ideal for cupcakes and cakes.

Small Batch Chocolate Buttercream Frosting

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Author: Laurie Fleming
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 24 Servings
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Description

Discover a delicious recipe for Small Batch Chocolate Buttercream Frosting, perfect for cupcakes and cakes. Learn how to make this rich, creamy frosting with a few simple ingredients.

Ingredients 

  • 1 stick butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups powdered sugar
  • ½ cup chocolate chips, melted and cooled

Instructions

  • Melt the chocolate chips in a microwave-safe bowl, heating in 20-30 second intervals, stirring in between, until fully melted. Set aside to cool.
  • In a mixing bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
  • Mix in the vanilla extract, continuing to beat for another minute.
  • Gradually add powdered sugar, about ½ cup at a time, mixing well after each addition. Beat until the frosting becomes smooth and fluffy.
  • Stir in the melted chocolate until fully combined. If the frosting is too thick, you can add a teaspoon of milk to reach the desired consistency.
  • For a touch of sophistication, sprinkle a pinch of flake sea salt on top before using the frosting on cakes, cupcakes, or cookies.

Equipment

  • Mixer
  • Mixing Bowl

Nutrition

Serving: 1ServingCalories: 102kcalCarbohydrates: 15gProtein: 0.04gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 31mgPotassium: 12mgSugar: 14gVitamin A: 118IUCalcium: 4mgIron: 0.01mg

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