Chocolate Fudge Frosting

This homemade chocolate fudge frosting combines dark chocolate, Special Dark cocoa, sour cream, and coffee for a rich, silky frosting that spreads easily and pipes beautifully. It's the perfect finishing touch for cakes, cupcakes, brownies, and cookies.

Course Dessert

Cuisine American - Vintage

Prep Time 20

Total Time 20

Servings ¼ cup

Calories 271kcal

Author Marye Audet-White

Ingredients

2 ¼ cups butter softened
1 ½ cups powdered sugar
¾ cup Hershey's Special Dark Cocoa or your favorite cocoa powder
½ cup coffee hot and make it double strength
½ cup sour cream
1 ½ teaspoons vanilla
pinch kosher salt
10 ounces dark chocolate chopped and melted - you can use chocolate chips
1 tablespoon corn syrup.

Instructions

In a bowl of stand mixer fitted with paddle attachment beat the butter on medium speed about 6 minutes or until pale and fluffy.
Sift together the confectioners' sugar and cocoa powder.
Reduce mixer speed to low.
Add the confectioners' sugar mixture, beating until well blended.
Continue beating on low and add the coffee, sour cream, vanilla, and salt.
Beat 1 minute. Increase the speed to medium and whip for 2 minutes.
Add the melted chocolate and beat until smooth, about 2 minutes more.
Beat in the corn syrup.

Notes

Storage:

Store leftover chocolate fudge frosting in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months. When you're ready to use it, let it come to room temperature and give it a quick whip with the mixer to bring back that silky, spreadable texture.

Tips:

Hershey's Special Dark Cocoa gives this frosting a richer chocolate flavor and darker color, but regular unsweetened cocoa powder works just fine if that's what you have.
The chocolate should be smooth and pourable but not piping hot. If it's too warm, it can soften the butter too much and leave you with a frosting that's harder to spread.
If you've made the frosting ahead, let it come to room temperature, then beat it for a minute or two before using. It'll be silky, fluffy, and ready to frost your cake like it was just made.

Nutrition