Looking for the best chocolate buttercream recipe without leftovers? Look no further than this Small Batch Chocolate Frosting! Makes enough to frost 6 cupcakes or one 6 inch cake.
Happy Monday! How about a big bowl of Small Batch Chocolate Frosting to get your week started? Seriously – don’t you just want to dive in?!
I admit it feels a tad bit strange sharing frosting as its own post. It’s not really a recipe you’d make by itself, but it is essential to learn if you love to bake.
Now you can directly bookmark my small batch chocolate frosting for any flavor of cake or cupcake you want. I have a ton of homemade frosting recipes on my site, but they’re usually overshadowed with another recipe. I’m going to start posting them as their own mini-series.
What makes my chocolate frosting special? You make only what you need.
How many times have you made buttercream frosting, only to have a ton leftover? Unless you have plans to make another cake, you end up throwing out said extra frosting. All that butter, cocoa powder, and powdered sugar wasted.
That’s why I set out to make a small batch of chocolate buttercream. Just the right amount of frosting for most small batch cakes without having to throw it away.
Let’s talk about how to make chocolate frosting. This version uses unsweetened cocoa powder instead of baking chocolate. That means it’s super easy to throw together because you don’t have to melt chocolate.
The yield for this frosting recipe will vary depending on what you’re making:
- If you’re piping cupcakes, you can frost between 6-8 cupcakes, depending on how tall you make the swirls.
- If you’re frosting cupcakes with an offset spatula, you can frost 1 dozen cupcakes because you typically don’t use as much as you would piping.
- If you’re frosting a 6 inch cake, you can frost the top and edges with about a spoonful or two left over, depending on how thick you like it.
- If you’re frosting an 8 inch cake, you can still frost the top and edges. Depending on how thick you like your frosting, you may or may not have some leftover.
- If you’re frosting a small two layer cake, you can frost the middle and top. Frosting the edges will depend on how much you’ve used so far. You can always leave it as a naked cake with the edges showing.
Cake Recipes For Your Small Batch Frosting
More Small Batch Frosting Recipes
Don’t want to make chocolate buttercream? Here are more small batch frosting recipe guidesmall batch frosting recipes you can make:
Equipment you may need (affiliate links):
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon heavy whipping cream
- In a large mixing bowl, beat together the butter, 1/2 cup powdered sugar, cocoa powder, and salt until smooth and creamy, about 1-2 minutes.
- Scrape the bowl down with a rubber spatula. Add the vanilla and cream.
- Finish beating in the remaining 1/2 cup powdered sugar. Beat for another 1-2 minutes or until light and fluffy.
If the frosting is too thick, add more cream. If the frosting is too thin, add more powdered sugar.