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A close-up shot of chocolate cream cheese frosting.

Chocolate Cream Cheese Frosting

This chocolate cream cheese frosting is smooth, rich, creamy, and oh-so-chocolatey. It's important to have a trusted chocolate frosting recipe to top all of your cakes, cupcakes, and cookie cups, and this one is perfect.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 18
Calories: 174kcal
Author: Megan


  • 8 oz ​cream cheese (softened)
  • 4 oz unsalted butter (softened)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup unsweetened cocoa powder
  • 3 cups powdered sugar
  • 2 tbsp milk


  • Add the softened cream cheese and butter to a large mixing bowl.
  • With an electric mixer, beat the cream cheese and butter for 2-3 minutes, until smooth.
  • Add the vanilla extract and salt.
  • Mix until combined. Scrape down the sides of the bowl as needed.
  • Add the unsweetened cocoa powder and half of the powdered sugar to the bowl.
  • Mix on low until combined, and then increase the speed to high and beat for 1 minute.
  • Add the remaining powdered sugar and mix until combined.
  • Add the milk.
  • Mix on low for 1 minute until incorporated and then increase the speed and beat for 2 minutes, until smooth. Scrape down the sides of the bowl with a rubber spatula as necessary.
  • Frost your cake or cupcakes immediately or place in the refrigerator until ready to use.


  • You may want to add an additional ¼ cup of powdered sugar depending on what type of piping you are doing. I like my frosting a bit looser for icing a cake and some cupcake piping, which this recipe is perfect for. If I’m looking for a stiffer piping design, I’ll add an additional ¼ cup of powdered sugar until the frosting is stiff.
  • This recipe is enough to generously frost 18 cupcakes with a 1M star tip. If you are using a knife with a spatula, you can frost more cupcakes with this recipe.
  • Sift your cocoa powder and powdered sugar to get the smoothest frosting possible.
  • Don't forget to leave your butter and cream cheese out to soften to ensure you don't have lumpy frosting.
  • If you are piping your frosting and want to make sure it's stiff and not runny, you can refrigerate your chocolate cream cheese in the piping bag for thirty minutes prior to piping.


Calories: 174kcal | Carbohydrates: 22g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 75mg | Potassium: 59mg | Fiber: 1g | Sugar: 20g | Vitamin A: 329IU | Calcium: 19mg | Iron: 1mg
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