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This Chocolate Cream Cheese Frosting is creamy, rich, and has just the right amount of sweetness. It’s perfect for topping all your favorite cakes, from chocolate cupcakes to a classic yellow cake.
If you’re like me, you know that the right frosting can take any cake or cupcake to the next level. Chocolate Cream Cheese Frosting is all about that!
HERE IS WHAT OUR READERS ARE SAYING:
“Awesome! I will definitely make this delicious frosting!” – Renee
Plus, homemade frosting is so easy to make that you’ll wonder why you ever bought store-bought frosting!
In our house, this frosting is a staple for birthdays, holidays, and just about any special occasion.
Lily is a huge fan. It’s probably her favorite thing to do in the kitchen. Her favorite frosting is the one she gets to lick off the bowl, haha!
I’d have to be a little bit crazy not to agree. After all, the kitchen is where some of the best memories are made.
This recipe is also great because it uses simple ingredients that you probably already have in your kitchen.
My Chocolate Cream Cheese Frosting is a showstopper. Get out your piping bag, and let’s get started!
Some of our other favorite frosting recipes we have on our site include: Easy Maple Frosting Recipe, Best Fluffy Oreo Buttercream Frosting Recipe, and Easy Cinnamon Cream Cheese Frosting Recipe.
WHY THIS RECIPE WORKS:
- Perfect Balance: The combination of cream cheese and chocolate creates a perfect balance of tangy and sweet flavors.
- Velvety Texture: Using full-fat cream cheese and unsalted butter gives the frosting a smooth, velvety texture that’s easy to spread.
- Versatility: This easy frosting recipe pairs well with a variety of cakes, cupcakes, and even cookies, making it a go-to recipe for any occasion.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Semi-sweet chocolate chips, melted
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Fine sea salt
HOW TO MAKE CHOCOLATE CREAM CHEESE FROSTING:
- Place the chocolate chips in a microwave-safe bowl and cook in 15-second intervals, stirring in between until melted. Let cool for 10 minutes.
- Place the cream cheese and butter into the body of a stand mixer with the paddle attachment, and cream until smooth and combined. You can also use a large bowl and hand mixer.
- Add and stir the melted chocolate, scraping down the sides as needed to fully mix it into the cream cheese and butter.
- Add the powdered sugar a little at a time until it is all mixed in, and scrape the sides as needed.
- Stir in the vanilla and salt.
- Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy. Use immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DOES THIS NEED TO BE REFRIGERATED?
Yes, since this chocolate frosting recipe contains cream cheese, it needs to be refrigerated.
Store any cakes or cupcakes frosted with it in an airtight container in the fridge.
WHAT TO USE IT ON?
I think frosting is the best part of any cake.
This frosting is perfect for chocolate cupcakes, red velvet cake, yellow cake, sheet cake, zucchini cake, and even as a dip for graham crackers!
I’d also mention that it’s perfect for any cupcake recipe you could think of.
ANY ADDITIONS?
Some of these might be the perfect way to enhance this chocolate cream cheese frosting recipe.
The only way to find out is to try it!
- Nutella: Mix in a couple of tablespoons for a hazelnut twist.
- Peanut Butter: Add a spoonful for a chocolate-peanut butter combo.
- Espresso Powder: A pinch will enhance the chocolate flavor.
- Orange Zest: Adds a fresh citrus note.
- Mint Extract: For a refreshing mint-chocolate flavor.
- Almond Extract: Just a drop for a hint of almond.
- Cinnamon: A sprinkle for a warm, spicy touch.
- Coconut Flakes: Mix them in for a tropical vibe.
- Chocolate Chips: Stir in some mini chocolate chips for extra texture.
ANY SUBSTITUTIONS?
Be sure to save the recipe card.
You can never have too much frosting in your life. Am I right?
- Dark Chocolate Chips: Use dark chocolate instead of semi-sweet for a deeper flavor.
- White Chocolate: For a sweeter, creamier frosting.
- Reduced-Fat Cream Cheese: It may slightly alter the texture for a lighter version.
HOW TO STORE:
Refrigerator: Keep the frosting in an airtight container in the fridge for up to 5 days.
Before using, let it come to room temperature and give it a quick stir to bring back its smooth texture.
Freezer: You can freeze the frosting for up to 3 months.
Thaw it in the fridge overnight, then let it sit at room temperature before using.
Stir well to restore the creamy consistency before using.
DANA’S TIPS AND TRICKS:
- Use Full Fat Cream Cheese: It makes the frosting rich and creamy. Reduced-fat or fat-free versions just don’t cut it.
- Sift Your Powdered Sugar: This helps make the frosting smooth and lump-free.
- Don’t Overmix: Mix just until everything is combined to avoid making the frosting runny.
- Chill Your Bowl: For best results, chill your mixing bowl before the addition of cream cheese.
- Add Flavor Gradually: Taste as you go when adding extra flavors like extracts or spices.
- Use High-Quality Chocolate: The better the chocolate, the better the frosting will taste.
This Chocolate Cream Cheese Frosting is the perfect addition to any cake or cupcake.
Whether you’re making it for a birthday, holiday, or just because, it’s always a hit.
Jeremy and Lily always ask for this frosting on their cakes, and I’m sure your family will love it too.
So next time you’re in the mood for baking, give this recipe a try and let me know how it turns out in the comments below.
If you like this recipe, you might also like:
Chocolate Cream Cheese Frosting
Ingredients
- 1 cup semi-sweet chocolate chips melted
- 8 ounces cream cheese softened
- 8 ounces unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
Instructions
- Place the chocolate chips in a microwave-safe bowl and cook in 15-second intervals, stirring in between until melted. Let cool for 10 minutes.1 cup semi-sweet chocolate chips
- Place the cream cheese and butter into the body of a stand mixer with the paddle attachment, and cream until smooth and combined. You can also use a large bowl and hand mixer.8 ounces cream cheese, 8 ounces unsalted butter
- Add and stir the melted chocolate, scraping down the sides as needed to fully mix it into the cream cheese and butter.
- Add the powdered sugar a little at a time until it is all mixed in, and scrape the sides as needed.4 cups powdered sugar
- Stir in the vanilla and salt.1 teaspoon vanilla extract, ½ teaspoon fine sea salt
- Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy. Use immediately.
Notes
- Use Full Fat Cream Cheese: It makes the frosting rich and creamy. Reduced-fat or fat-free versions just don’t cut it.
- Sift Your Powdered Sugar: This helps make the frosting smooth and lump-free.
- Don’t Overmix: Mix just until everything is combined to avoid making the frosting runny.
- Chill Your Bowl: For best results, chill your mixing bowl before the addition of cream cheese.
- Add Flavor Gradually: Taste as you go when adding extra flavors like extracts or spices.
- Use High-Quality Chocolate: The better the chocolate, the better the frosting will taste.
Nutrition
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Your piping is so cute. Could you please include the type and number of tip you are using, maybe in the “Dana’s tips/tricks or notes,” for those of us who are not familiar with cake/cupcake designs. Thank you.
So pretty. You might have included it and I missed it, but what size tip did you use?
Awesome! I will definately make this delicious frosting!