This chocolate cream cheese frosting is a smooth and creamy frosting that sets up firm and ends up a little bit fudge-like. It is absolutely delicious on cupcakes or cakes, and other delicious desserts.
If you have a cake, cupcakes, or brownies to frost don’t go any further. This delicious and decadent chocolate cream cheese frosting tastes like pure chocolate heaven and is made with a stand mixer and just 5 ingredients.
We use cream cheese, butter, and melted chocolate to create a silky cream cheese frosting that you can use to top any of your favorite desserts. We found that melted chocolate was key in order to firm up the frosting so that you could frost perfectly.
What You Need for Our Chocolate Cream Cheese Frosting
- Full-fat cream cheese- I’m using full fat cream cheese in this recipe– make sure it’s fully softened so you don’t end up with lumps in your frosting.
- Butter- Butter helps give the frosting structure. Make sure your butter is fully softened as well!
- Powdered sugar- this ingredient gives the frosting structure– if your powdered sugar has lumps, you can sift it to remove any large pieces.
- Semi sweet chocolate- We prefer to use melted chocolate over unsweetened cocoa powder. I’m using semi-sweet chocolate in this recipe but you can use any kind of chocolate you like!
- Vanilla extract- Vanilla enhances the flavor of the chocolate in the frosting.
Want to elevate this recipe? Add a pinch of salt to the frosting to bring out all of the best flavors.
How to Pipe Cream Cheese Frosting
If you’re hoping to pipe this frosting, we suggest chilling it in the refrigerator for at least 30 minutes prior to piping to help firm it up a bit.
This will also help it retain its shape on your desserts once its piped. Don’t have a piping bag and tip? Fill a Ziploc bag with your frosting, and cut one corner off to your desired piping thickness.
pro tip
Because cream cheese is much more firm when refrigerated, this frosting won’t be as stable as a buttercream or other more dense frostings at room temperature.
Storage Recommendations
This chocolate cream cheese frosting will keep in the refrigerator for up to 5 days when stored in an airtight container.
Hoping to freeze frosting? This frosting will keep in an air tight container in the freezer for up to 3 months. Once thawed, make sure to whip in a stand mixer briefly to regain the texture you’re looking for.
How to Use Your Chocolate Cream Cheese Frosting
The perfect chocolate cream cheese frosting isn’t super sweet, but it packs a little bit of tangy deliciousness and is super creamy!
This frosting is just that, and can be used for anyyyy of the following:
- On top of this Oreo cheesecake.
- Pipped onto these chocolate chip ricotta muffins.
- Used as a dip for animal crackers or graham crackers.
- Make an extra chocolatey dessert and pipe them onto chocolate cupcakes.
- Slathered on these cookies and cream cupcakes, vanilla cupcakes, or pumpkin cupcakes.
- A fun snack with fresh strawberries.
- On top of pumpkin brownies.
Chocolate Cream Cheese Frosting Recipe
Ingredients
- 8 oz. cream cheese softened
- 1/2 cup unsalted butter softened
- 2.5 cups powdered sugar
- 6 ounces chopped chocolate melted and cooled
- 1 teaspoon pure vanilla extract
Instructions
- Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined– about 1 minute.
- With the mixer on low, slowly add the powdered sugar and mix until all of the powdered sugar is incorporated.
- Next, add the melted chocolate and vanilla extract.
- Beat on medium speed until the frosting becomes light and fluffy– about 2 minutes. Make sure to scrape down the sides of the bowl as needed.
- Transfer the frosting to a piping bag fitted with your choice of tip and use as desired. If you’re hoping to pipe this frosting, we suggest chilling it in the refrigerator for at least 30 minutes prior to piping to help firm it up a bit.
Tips & Notes
- Be sure you start with softened cream cheese and butter. It makes a huge difference.
- This recipe makes enough frosting to frost 12 cupcakes, a 13×9 sheet cake, or an 8” two-layer cake.
- This frosting is delicious with a sprinkle of flakey sea salt.
Gawd-A-Mighty! This frosting will melt your face. So. Rich. I felt like my teeth were getting soft in my jaw (in a good way) because this was soooo creamy. Slather this on anything and you’ll have a chocoliscious rollercoaster of deliciousness.
Wow, what a glowing review — thanks so much, Maria!