The Best Chocolate Buttercream Frosting

by Mari Vasseur

Silky smooth chocolate frosting with an intense chocolate flavor

Print Recipe

Course Dessert

Servings 8 servings

Ingredients

½ cup (148ml) pure maple syrup
3 tablespoons (45ml) water
¾ cup (67g) unsweetened Dutch process or dark cocoa powder, sifted
½ teaspoon espresso powder optional
8 ounces (113g) bittersweet 70-72%) or semisweet chocolate, chopped Not chocolate chips**
1 ¼ cups (283g) unsalted butter, softened
1 cup (113g) powdered sugar, sifted
⅛ teaspoon fine sea salt

Instructions

In a small saucepan over low heat, whisk together the maple syrup, water, cocoa powder, and espresso powder until smooth. Remove from heat and set aside to cool to room temperature.
Melt the chocolate in a medium-sized bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Remove from heat and set aside to cool to lukewarm.
In a large bowl, beat the butter with an electric mixer at medium speed, until smooth and light in color. Add the powdered sugar and salt and continue beating until smooth and well blended.
Gradually add the cooled maple syrup mixture and beat on low speed until combined. Stir in the melted chocolate until well blended. Smooth out any air bubbles by stirring gently with a rubber spatula.

Notes

*To find my favorite Dutch process cocoa powder, click here.

**For the smoothest results, use chopped bar chocolate and make sure chocolate is completely melted. Do not use chocolate chips. They contain an ingredient which prevents them from melting completely and may make your frosting lumpy.