Name: 3-Minute Chocolate Cream Cheese Frosting
Total time: 3 minutes
Yield: Makes a generous amount for one single-layer 8–9" cake, one 13x9" sheet cake, or 12 cupcakes
Ingredients: ¾ cup (125 g) chopped dark chocolate (not chocolate chips), preferably 60-70% cacao; 3 Tbsp. Dutch-process cocoa powder; 8 oz. cream cheese, room temperature; ½ cup (1 stick; 113g) unsalted butter, room temperature; 2 cups (226g) powdered sugar; 1 tsp. vanilla extract; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Chocolate Cream Cheese Frosted cake on kitchen table with coffee

Photograph by Elliott Jerome Brown Jr., Prop Styling by Christine Keely, Food Styling by Emilie Fosnocht

This sweet and tangy chocolate cream cheese frosting transforms even the most slapdash batch of cupcakes or sheet cake recipes into something craveworthy. But note, this is not the time for modesty. You need the richness of full-fat cream cheese to help aerate the chocolaty frosting as it whips. And for the deepest chocolate flavor, a combination of unsweetened cocoa powder (our favorite is Guittard Cocoa Rouge) and melted dark chocolate bars.

Using a stand mixer with the paddle attachment makes for the fastest frosting, but a hand mixer can perform the job too. Either way, scrape down the sides of the bowl as you go, and sift your powdered sugar if it’s lumpy, for the most even consistency.

This easy frosting is at its most spreadable just after mixing, so work quickly to apply it with an offset spatula—or break out a piping bag if you’re feeling ambitious. Use it to top chocolate cupcakes, cocoa brownies, birthday cakes, and beyond. If you’re making a layer cake, consider doubling the recipe so you have enough for the sides and center.

Recipe information

Total Time
3 minutes
Yield
Makes a generous amount for one single-layer 8–9" cake, one 13x9" sheet cake, or 12 cupcakes

Ingredients

¾ cup (125 g) chopped dark chocolate (not chocolate chips), preferably 60-70% cacao

3 Tbsp. Dutch-process cocoa powder

8 oz. cream cheese, room temperature

½ cup (1 stick; 113g) unsalted butter, room temperature

2 cups (226g) powdered sugar

1 tsp. vanilla extract

¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt

Preparation

Step 1
Melt ¾ cup (125 g) chopped dark chocolate in a heat-proof non-metallic bowl in 30 second bursts in a microwave, stirring between each one, until smooth. (Alternatively, melt the chocolate in a medium heat-proof bowl set over, but not touching, a saucepan full of simmering water.) Stir in 3 Tbsp. Dutch-process cocoa powder and mix until smooth. Set aside.
Step 2
Beat 8 oz. cream cheese, room temperature, and ½ cup (1 stick; 113g) unsalted butter, at room temperature, in a large bowl using an electric mixer, scraping down sides of mixing bowl as needed until completely incorporated and very smooth.
Step 3
Add 2 cups (226g) powdered sugar, 1 tsp. vanilla extract, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and beat on low speed until completely incorporated. Add melted chocolate mixture and beat until combined and no streaks remain. Increase speed to medium and beat until slightly lighter in color and starting to become fluffy, about 30 seconds. Use right away, before the chocolate firms up.
Photograph by Elliott Jerome Brown Jr., Prop Styling by Christine Keely, Food Styling by Emilie Fosnocht
Editor’s note: This recipe for chocolate cream cheese frosting is adapted from one that first appeared in the September 1999 issue of ‘Bon Appétit.’ Head this way for a round-up of our best chocolate cake recipes →