If you're looking for the fluffiest small batch chocolate buttercream frosting, this recipe is for you! All you need is 5 ingredients and 5 minutes for fudgy, rich, and silky buttercream. This recipe makes enough frosting for 6 cupcakes, a batch of brownies, small cakes, & more!
I fear I may be going through a third-life crisis. It all started when I decided that 30 was the perfect age to start mountain-biking. (Ok technically I was 29, but either way. Nothing like hurtling your skeleton down a rocky trail at high speeds to get the heart rate going.)
Then, I got nose double-pierced this last weekend. (Feels like something I should have done when I was feeling angsty in college but go off I guess?) And finally, after a literal decade of making the same buttercream recipes, I decided to throw them all out and start anew.
The thing about buttercream is that it can be overly sweet and kinda chalky if you don't do it right. So, I went back to basics, unearthed some notes from when I was in pastry school, and here we are.
This is my ultimate chocolate frosting. It's fudgy but not obnoxiously so. It has a nice butter-to-sugar ratio so it won't make your teeth hurt. And, it's uber fluffy cause we're not doing dense frostings these days! Slather it on small batch brownies, some fluffy small batch vanilla cupcakes, or my best ever chocolate cupcakes, and thank me later.
Dutch process cocoa powder
You can use cocoa powder or melted chocolate to make frostings. But I like to use cocoa powder in this recipe because it's so much easier. I can't be bothered to wait for melted chocolate to cool down when I just need a small amount of buttercream lol. Save your chocolate chips or bars for ganache and keep it easy.
I always use Dutch process for a smooth texture and rich flavor. Natural cocoa is more acidic so it can make the frosting taste a little bitter. Use what you like/have though!
Make this frosting with a hand mixer
The key to good frosting is to whip it for 2-3 minutes. It will lighten in color at first, but the cocoa powder will darken as it sits!
Recipe yield
This recipe will make between ¾-1 cup of buttercream depending on how much you whip it up. It's just enough frosting for 6 cupcakes, a small batch of brownies, or a tiny sheet cake. If you like extra buttercream, I would double the recipe!
Storing & freezing
You can store leftovers in an airtight container for 3-4 days. Just leave it on the counter, there's plenty of sugar to keep it fresh! If you want to store it for longer, feel free to freeze the frosting in an airtight container lined with a piece of plastic wrap for up to 3 months.
When it comes to small-batch baking, I always recommend using a scale to measure the ingredients. If you don't have a scale, here are all my tips on how I measure ingredients for small batch baking.
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
Easy Small Batch Chocolate Buttercream Frosting
Equipment
- Hand mixer or stand mixer
Ingredients
- 60 grams unsalted butter, softened (¼ cup)
- 60 grams powdered sugar (½ cup)
- 20 grams Dutch process cocoa powder (¼ cup)
- Pinch of Kosher salt
- ½ teaspoon pure vanilla extract
- 2 teaspoons whole milk
Instructions
- Add the unsalted butter and powdered sugar to a medium mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the butter and powdered sugar until the mixture is smooth and creamy.
- Add the cocoa powder, salt, vanilla extract, and milk to the frosting. Beat until everything is well-combined, scraping down the sides of the bowl 2-3 times in-between.
- Turn the mixer to medium-high and beat the buttercream for another 2-3 minutes, until the frosting is very silky, fluffy, and lightened in color. Store in an airtight container for later or use it on cupcakes, cookies, cake, etc.
Did you make this recipe? I'd love to hear what you think!