I have a lot of cupcake recipes, but most of them are paired with my brown butter buttercream. I like to call that my signature buttercream. When I used to make custom cakes and cupcakes, everyone always loved my buttercream, people that don’t like frosting always said they loved my buttercream. That is why I call it my signature buttercream. So I decided to share my chocolate fudge buttercream with you.
It is definitely not a super sweet chocolate due to using a darker chocolate. Three keys to this buttercream, creaming the butter for a long time, a good quality chocolate and sour cream. I use a whisk with this buttercream to help make it super light and fluffy. When you melt chocolate always use a good quality chocolate, it melts so much better. The sour cream is to help the buttercream to have a smooth silky texture.
This recipe pairs well with so many of cupcakes. Stay tune for a few new cupcake recipes this Fall.
That’s the Dish from my Kitchen to your Kitchen 💕
- 1 cup unsalted butter room temperature
- ½ tsp salt
- ¾ cup melted chocolate slightly cooled
- ½ cup sifted cocoa powder
- 2 ½ cups powdered sugar sifted
- ⅓ cup sour cream
- 2 tsp vanilla
- In a large mixing bowl cream butter on medium speed using a whisk attachment until light and fluffy for about 8 minutes.
- While the butter is creaming, melt your chocolate in 20 second increments or if your microwave has a melted chocolate button you can use that, like I do. I still stop and mix the chocolate up to melt evenly. Let the melted chocolate cool for about 5 minutes.
- Add the melted chocolate to the butter and cream for another 2-3 minutes. Make sure to scrape down the sides of the bowl 2 times.
- Slowly add the sifted cocoa powder and powdered sugar. Make sure to scrape down the sides of the bowl.
- Add in the sour cream and vanilla, mix for two minutes, scrape down the sides of the bowl halfway through.
- Stop the mixer. Using your spatula, make sure to mix the buttercream to remove air pockets.
- Decorate cupcakes as desired.