Chocolate Fudge Frosting

5 from 1 vote

Chocolate Fudge Frosting

Chocolate Fudge Frosting is the most decadent, luscious chocolate frosting you'll ever taste! It's made with melted chocolate AND cocoa powder for extra rich flavor, doesn't require any stovetop cooking, and is the perfect addition to cakes, cookies, brownies, and beyond! It can easily be made dairy-free, too.

Cook Time20

Total Time20

Course: Dessert

Cuisine: American

Servings: batch

Author: Stephanie Simmons

Ingredients

12.75 ounces semi-sweet chocolate, roughly chopped or broken up 360 g
6 tbsp corn syrup 248 grams
1/2 cup hot water 120 grams
1 and 1/4 cups salted butter, softened at room temperature 283 grams
4 cups to 5 cups powdered sugar 460 to 575 grams
1-2 tbsp milk or water, as needed 15-30 grams
1 and 1/2 cups cocoa powder 140 grams
1 tbsp vanilla extract
1/8 tsp salt

US Customary - Metric

Instructions

Make the Frosting: In a medium microwave-safe bowl, melt together the semi-sweet chocolate, corn syrup, and water in 30 second intervals, stirring between each interval until completely melted. Set aside to cool to room temperature (you can speed this up in the fridge).
In a large bowl, beat the butter on high speed with an electric mixer until creamed, about 1 minute. Beat in the powdered sugar in two additions, using milk as needed to help it come together. Beat in the cocoa powder on low, making sure it's well mixed in. Beat in the room temperature chocolate mixture - it will look a little curdled and weird at first, but it will smooth out to silky perfection after 1-2 minutes of mixing! Beat in the vanilla and salt last.
12.75 ounces semi-sweet chocolate, roughly chopped or broken up, 6 tbsp corn syrup, 1/2 cup hot water, 1 and 1/4 cups salted butter, softened at room temperature , 4 cups to 5 cups powdered sugar, 1-2 tbsp milk or water, as needed , 1 and 1/2 cups cocoa powder, 1 tbsp vanilla extract , 1/8 tsp salt
Serve & Store: Use the frosting right away - on a cake, cookies, brownies, or anything else your heart desires! This makes enough to frost a 3-layer cake, or anywhere from 24 to 48 cupcakes, depending on how much frosting you use per cupcake.
Frosting can be made-ahead and stored, covered, in the fridge for 1-2 days before using, or frozen for 1-2 months. See FAQs in the blog post above for more details.

Nutrition