Hot Chocolate Buttercream
Hot Chocolate Buttercream is an easy chocolate frosting recipe that uses natural cocoa powder and instant hot cocoa packets to make a super-smooth and super-chocolatey frosting. The short ingredients list and easy method make this a great last-minute frosting recipe for cakes, cupcakes, brownies, cookies, and more!
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Obsessed with chocolate? Me too! I think you’ll also love my Brownie Sundae Cookies.
Yes, Hot Chocolate Makes Amazing Buttercream!
I worked on this recipe when I was developing the recipe for my Crumbl Copycat Frozen Hot Chocolate Cookies.
I loved the smooth chocolatey-ness of this frosting! Honestly, it kind of reminds me of Tootsie Roll candies?? It’s pretty sweet, but not too sweet.
It works great on top of chocolate desserts like brownies or chocolate cupcakes, but would also for sure work with vanilla-flavored cakes/cupcakes/cookies too.
P.S. In the age of AI-generated content, I like to share that I’ve personally created and tested my recipes in my home kitchen. My recipes have been hypothesized, baked, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
~Ellen
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Ingredients
My hot chocolate buttercream includes a few key ingredients: hot cocoa mix packets (such as these Swiss Miss packets), natural unsweetened cocoa powder, unsalted butter, powdered sugar, vanilla extract, and milk.
For the hot cocoa packets, choose instant hot cocoa without marshmallows. I used Swiss Miss packets, the 1.38 ounce ones. But I’ve provided a measurement in cups as well in case you have a different brand or packet-size.
If you want to sprinkle your dessert with micro-mini marshmallows (like the ones found in hot cocoa packets) you can find them at your grocery store! Just remember, don’t purchase the hot cocoa packets with the marshmallows already added.
I have not tested this recipe with homemade hot cocoa mix.
How to Make Hot Chocolate Buttercream!
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
First, we’ll dissolve the hot cocoa mix. Warm milk gently in microwave and add the hot cocoa mix and the cocoa powder and stir until combined and smooth. Allow to cool.
Then, we’ll grab a large bowl and beat the butter using a hand mixer until creamy (you can opt to use a stand mixer if you have one).
Add the cooled hot chocolate mixture and vanilla extract and beat in until combined.
Finally, gradually add the powdered sugar while mixing on low. Mix on a medium speed until light and fluffy.
How to Store, Make Ahead, and Freeze
Store the frosting in an airtight container in the fridge up to 5 days. Any dessert you use the frosting on should also be refrigerated.
Freeze frosting leftovers for up to 1-2 months. Thaw in the fridge, then allow to sit at room temperature for about 30 minutes (or until softened) and then whip to re-aerate it before using it.
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Hot Chocolate Buttercream
Ingredients
- 2 tablespoons whole milk
- 1 packet hot cocoa mix (about 1/4 cup of mix) (1.38oz packets, no marshmallows)
- ¼ cup natural unsweetened cocoa
- 8 tablespoons unsalted butter room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups powdered sugar 9 ounces
Instructions
- Warm milk gently in microwave (about 10 seconds) until warm or hot. Add the hot cocoa mix and the cocoa powder and stir until combined and smooth. Allow to cool to room temperature (pop in the fridge for it to cool faster).
- In a large bowl, beat butter with a hand mixer until creamy (about 1-2 minutes).
- Add the cooled hot chocolate mixture and vanilla extract and beat in until combined.
- Gradually add the powdered sugar, ½ cup at a time, mixing on low. If the mixture is too thick, add milk 1 teaspoon at a time until it is the desired thickness. If the frosting is too thin, you can add a little more powdered sugar. Mix on a medium speed until light and fluffy.
