Whenever my mom helps me develop a recipe, I know it’s going to be amazing, and this chocolate fudge frosting is no exception. As a certified chocoholic, I can vouch for this one. Real melted chocolate is the secret to a rich and fudgy frosting– the darker, the better! This frosting is not for the faint of heart!

close up image of chocolate fudge frosting

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This chocolate fudge frosting is my favorite frosting of all time– no joke! It’s the one I remember most from my childhood, and I can’t think of any other frosting I’d want on my birthday cake. It’s creamy, full of chocolate flavor, and super easy to make!

What’s in This Chocolate Fudge Frosting Recipe?

  • Butter: Unsalted butter forms the creamy base of this frosting.
  • Chocolate: Unsweetened chocolate adds rich chocolate flavor. I always look for unsweetened chocolate baking bars or 100% cacao chocolate bars. You can use cocoa powder instead, but you will need to dissolve 1 ounce (28 grams, or about 5 tablespoons) with the butter.
  • Powdered Sugar: Sweetens the frosting and helps give it structure.
  • Vanilla Extract: Enhances the sweetness of the frosting.
  • Milk: Helps thin the frosting to a spreadable consistency.
  • Salt: Kosher salt enhances the chocolate flavor of the frosting.
chocolate fudge frosting in a clear container with a serving spoon
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Tips for Success

  • Do not allow the butter to come to a full boil. You just want to melt the butter and chocolate together.
  • Scrape down the sides of the mixing bowl to fully incorporate your ingredients.
  • If your frosting is too thick, add a teaspoon of milk at a time to thin it out.
  • Give your frosting time to set and thicken up before using. It will hold its shape!

How to Store

Store leftover chocolate fudge frosting in an airtight container in the refrigerator for up to 1 week. I do not recommend freezing this frosting.

close up image of chocolate fudge frosting

Serving Suggestions

I love to add this chocolate fudge frosting to my favorite chocolate cupcakes, but it’s also great on chocolate angel food cake, turtle cake, brownies, or chocolate butter cookies.

5-Star Review

“Recipe was spot on – just follow the instructions and be sure to scrape the sides in between mixing! loved it!” -Jenna

Recipe Card

Chocolate Fudge Frosting Recipe

4.46 from 31 votes
Prep: 5 minutes
Cook: 5 minutes
Cool Time: 30 minutes
Total: 40 minutes
Servings: 4 cups
Author: Becky Hardin
featured chocolate fudge frosting
This chocolate fudge frosting is made with real melted chocolate for a rich flavor and a super creamy texture!
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Equipment

Ingredients 

  • ½ cup unsalted butter 113 grams (1 stick)
  • 1 ounce unsweetened chocolate 28 grams
  • 16 ounces powdered sugar 454 grams (1 pound)
  • ½ teaspoon pure vanilla extract 2 grams
  • ¼ cup milk 57 grams, plus extra to thin the frosting as needed
  • ¼ teaspoon kosher salt

Instructions 

  • Melt the chocolate and butter together over low heat in a saucepan or in the microwave. Let the mixture cool after melting.
    ½ cup unsalted butter, 1 ounce unsweetened chocolate
  • In a large mixing bowl, using a hand or stand mixer, beat the powdered sugar, vanilla, milk, and salt together on medium-low speed until the sugar has dissolved.
    16 ounces powdered sugar, ½ teaspoon pure vanilla extract, ¼ cup milk, ¼ teaspoon kosher salt
  • Slowly add the melted butter/chocolate mixture and beat on low speed until well incorporated and smooth. If needed, add 1 teaspoon of milk at a time to reach desired consistency.
  • Cover and set frosting aside until thick and spreadable.
  • Pipe or use a knife to frost cake or cupcakes.

Becky’s Tips

Yield: This chocolate fudge frosting recipe makes enough frosting for 24 cupcakes, one 2-layer (8-inch) cake, or a single-layer 9×13-inch cake.
Storage: Store chocolate fudge frosting in an airtight container in the refrigerator for up to 1 week.
Serving: 1cupCalories: 726kcalCarbohydrates: 123gProtein: 2gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 64mgSodium: 93mgPotassium: 109mgFiber: 1gSugar: 119gVitamin A: 759IUCalcium: 50mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

More Frosting Recipes to Try!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.46 from 31 votes (29 ratings without comment)
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jenna
jenna
November 2, 2023 7:31 pm

recipe was spot on – just follow the instructions and be sure to scrape the sides in between mixing! loved it!5 stars

Samantha Marceau
November 3, 2023 9:00 am
Reply to  jenna

We’re so happy to hear you loved this recipe, Jenna!

Sabrina
Sabrina
August 28, 2023 10:33 am

Thank you for this wonderful simple recipe! I put it on top of my mom’s classic chocolate cake, commonly known today as “crazy cake”. My Cake was already cool, so when I finished the icing, although it was a very runny, I poured it directly on the cake. As it hit the cooled cake it started to thicken— slow down and started to set. I barely needed to spread it, and the next day it was shiny and perfect.. I think I’ll make some adjustments for a white cake, or yellow, and add more chocolate. But on the top of a chocolate cake, this recipe is perfect. Thank you!
Btw, I used Kerrygold butter, Ghirardelli’s unsweetened chocolate, and canned evaporated milk mixed with water. 😋5 stars

Samantha Marceau
August 28, 2023 11:08 am
Reply to  Sabrina

Thanks so much for sharing your experience, Sabrina! We’re so happy to hear you loved this frosting!!

Sondra
Sondra
December 8, 2022 2:25 pm

I am so sorry but this re Joe did not turn out at all!!! First of all 1 ounce
If chocolate is not very much chocolate and then I have waited two hours and frosting is still too runny. I am so disappointed.

Samantha Marceau
December 8, 2022 3:14 pm
Reply to  Sondra

We’re sorry this recipe didn’t work out for you, Sondra! It sounds like you may have overbeat the frosting, which can cause it to become runny!