Hot Chocolate Buttercream

Piped chocolate buttercream in a glass jar topped with very tiny marshmallows.

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Hot Chocolate Buttercream is a smooth chocolatey frosting that is made with hot cocoa packets and unsweetened cocoa powder! It's very easy to make and perfect for frosting cakes, cupcakes, brownies, and more.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Keyword: frozen hot chocolate frosting, hot chocolate buttercream, hot chocolate frosting, hot cocoa buttercream, hot cocoa frosting

Servings: tablespoons

Calories: 81kcal

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.

Notes

Yield and Nutrition: The frosting yield is 1.5 cups. The estimated nutrition information is per 1 tablespoon of the recipe.

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.

Nutrition