(Recipe + Video) Hot Chocolate Buttercream Frosting
This hot chocolate buttercream frosting is ideal for the holidays or the colder months. It tastes great on chocolate cupcakes and looks beautiful with sprinkles and small marshmallows on top.
Have you prepared chocolate frosting using hot cocoa mix before? It’s a lot of fun and simple if you use a little cocoa powder and know a few tricks.
This hot chocolate frosting may be made whenever you want a special winter treat. This recipe yields enough for 24 cupcakes, a 139-inch cake, or an 8-inch two-layer round cake.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
Hot cocoa mix and cocoa powder are used to make this buttercream. (I’ll get to the ingredient list below in a minute.)
It’s a little sweeter, so if you enjoy sweet, chocolaty buttercream, this is the one for you. These cupcakes taste great on chocolate cupcakes. You may get my recipe by clicking on this link: Chocolate Cupcakes at Their Finest
Contents
- Ingredient Notes:
- Mixing Method Notes:
- Tips & FAQs:
- Supplies Used for this Cake:
- Recipe:
- Hot Chocolate Buttercream Frosting
- Other posts you might like:
- FAQs
- Can I use hot chocolate instead of cocoa powder in buttercream?
- What is the difference between buttercream frosting and buttercream icing?
- What is the most stable buttercream in hot weather?
- What is the secret to buttercream frosting?
- Can you use hot chocolate powder instead of cocoa powder in icing?
- Can you use hot chocolate mix instead of cocoa powder?
- What kind of buttercream do professionals use?
- What is the best butter to use for buttercream?
- What are the three most popular types of buttercream frosting?
- What is the most difficult buttercream to make?
Ingredient Notes:
Now, let’s go through a couple of the key components in this buttercream.
Hot cocoa mix: Of course, you can’t have hot chocolate icing without hot cocoa, right? Thus, you’ll need a package of hot chocolate mix to prepare this buttercream. You’ll only need one packet, so keep the rest for true hot cocoa.
It doesn’t really matter what kind of hot chocolate mix you use, but you should buy one that doesn’t include marshmallows.
Unsalted butter: For this dish, use unsalted butter to better regulate the quantity of salt. Using salted butter may result in an accidental overabundance of salt.
Unsweetened cocoa powder: Using the hot chocolate mix alone will not provide enough chocolate taste, therefore you will need to add cocoa powder as well. Be careful you use unsweetened cocoa powder rather than the drink mix.
Don’t forget to check out the recipe card below for a complete list of ingredients and directions.
Mixing Method Notes:
Let’s speak about the mixing process for a minute. (Exact directions are included in the recipe card below.)
This buttercream comes together fast and simply. Just dissolve the cocoa mix in boiling water and set aside to cool before adding to the buttercream mixture.
To avoid things from getting too dirty on you, you’ll add the confectioners sugar in two sections.
You should also whisk the buttercream on high for a few minutes at the end to make it beautiful and fluffy.
Tips & FAQs:
You may use whatever brand you choose as long as it doesn’t include marshmallows.
Instead of margarine, use genuine butter. You should also use unsalted butter rather than salted butter. If you use salted butter, the buttercream may become overly salty. If you only have salted butter on hand, use that instead of the other salt called for in the recipe.
The unsweetened cocoa powder will give it the additional chocolate flavor it need. There won’t be enough chocolate in the hot cocoa mix. Unsweetened cocoa powder is not the same as hot cocoa mix and may be purchased in the baking section.
Confectioners sugar and powdered sugar are interchangeable terms.
Set it aside and let it to cool before adding it to the buttercream mixture.
Instead of heating the butter in the microwave, just put it out ahead of time. Microwaving may cause it to heat up unevenly, resulting in hot areas. The buttercream may become excessively liquid, or the butter may separate, causing further issues.
A couple of minutes of mixing on medium-high will provide a beautiful frothy chocolate buttercream.
You may have poured in too much liquid or the butter had melted when you prepared it. Make sure you just add the quantity of hot water specified in the recipe and not a cup of hot cocoa, since this would be too much liquid.
This recipe will create enough buttercream to cover approximately 24 cupcakes, a 139 inch cake, or a two-layer, 8 inch round cake.
Refrigerate this buttercream, covered, for up to a week.
No, this recipe may be done with a hand mixer. A stand mixer is not required.
There are affiliate links in this post. I earn money as an Amazon Associate by making qualifying purchases.
Supplies Used for this Cake:
Some of the ingredients for this recipe are linked below.
- Hand mixer or stand mixer with flat paddle attachment
- In a mixing bowl
- Spatula made of silicone
Let’s get started with the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Recipe:
Hot Chocolate Buttercream Frosting
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
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- 1 pack of hot cocoa mix (without marshmallows)
- 2 cups room temperature unsalted butter (4 sticks)
- chocolate powder (unsweetened)
- 2 tsp vanilla extract
- 6 c. confectioners sugar
- 1 pinch salt
Instructions
- Put the package of hot cocoa mix to a cup or dish and pour in the boiling water. (Avoid making a complete cup of hot chocolate. Just 3 teaspoons of extremely hot water are required.) Combine thoroughly. Place in the refrigerator to chill while you finish the remainder of the buttercream.
- In a large mixing basin, using an electric mixer on medium speed, cream the butter until smooth and creamy.
- Beat in the unsweetened cocoa powder on low until blended, then on medium until well integrated. Scrape down the sides of the basin and mix again.
- Beat in the cooled hot cocoa liquid and vanilla extract on medium speed until completely mixed.
- Mix in 3 cups confectioners’ sugar and salt. Beat on low until blended, then on medium until completely integrated.
- Add the remaining 3 cups confectioners sugar. Beat on low until blended, then on medium until completely integrated. Scrape down the sides of the bowl and continue to beat until smooth.
- Examine the consistency. If it’s too thick, add a tablespoon of milk at a time, beating after each addition until the proper consistency is obtained.
- high for a few minutes until light and fluffy.
After all of the ingredients have been well combined, beat on medium speed.
- Pipe into cupcakes or put over a layer of cake.
Notes
Nutrition
Other posts you might like:
- Buttercream Chocolate Cream Cheese
- Whipped Chocolate Buttercream Frosting
- Cheater Buttercream Frosting (Almost Homemade)
- Frosting: Double Chocolate Buttercream
FAQs
Can I use hot chocolate instead of cocoa powder in buttercream?
To replace it for cocoa powder, use two teaspoons of hot chocolate mix for every teaspoon of cocoa powder in the recipe.
What is the difference between buttercream frosting and buttercream icing?
Frosting is often thick and fluffy, and it is used to cover all portions of a cake. Icing includes a significantly thinner consistency and is more typically used for glazing and decorating baked items in detail.
What is the most stable buttercream in hot weather?
Powdered sugar, butter, and liquid are used to make American buttercream (ABC). Because of the high sugar content, it is highly sweet and creamy, and it is the most stable at warm temperatures. Meringue, beaten butter, and extracts are combined to make Swiss meringue buttercream (SMBC).
What is the secret to buttercream frosting?
For the silkiest, smoothest buttercream, use 10x finely crushed powdered sugar. The fineness of the powdered sugar is commonly stated on the box. 10x is the best and should be used in any form of icing.
Can you use hot chocolate powder instead of cocoa powder in icing?
If you don’t have cocoa powder, use hot chocolate for it in any cake or cookies or frosting recipe. Use cocoa powder to give your dish a more chocolatey taste.
Can you use hot chocolate mix instead of cocoa powder?
Hot cocoa mix may be used in place of cocoa powder in your favorite chocolate treats. Hot chocolate pastries, such as mug cakes, cookies, and cupcakes, employ store-bought powdered mix and go well beyond your mug.
What kind of buttercream do professionals use?
Swiss meringue buttercream is undoubtedly the most typical buttercream for pastry experts. It is exceedingly smooth, making it a favorite option for frosting cakes. It has a much richer butter taste than American buttercream but is much less sweet.
What is the best butter to use for buttercream?
SHOULD I ICE WITH SALTED OR UNSALTED BUTTER? For a celebratory cake, use unsalted butter. Cupcakes benefit from being salted.
What are the three most popular types of buttercream frosting?
There are three varieties of buttercreams that are most typically used: American Buttercream, Swiss Meringue Buttercream, and Italian Meringue Buttercream.
What is the most difficult buttercream to make?
Personally, I believe that French buttercream is the most difficult to perfect since it needs delicately dripping boiling sugar syrup into beaten eggs while the mixer is running to avoid the yolks from scrambling. But it’s well worth it!