Chocolate Fudge Buttercream Frosting Recipe -
Chocolate Fudge Buttercream Frosting Recipe

Chocolate Fudge Buttercream Frosting

Recipe by  

"Easy and creamy chocolate fudge frosting. Tastes heavenly. Use on cooled devil's food cake for a death by chocolate experience."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings


  1. Cream together the butter or margarine with the shortening.
  2. Sift the cocoa with the confectioners' sugar and add to the creamed mixture. Mix together adding 1 tablespoon at a time of milk to keep mixture smooth. Don't add more than 1/4 cup of milk.
  3. Add the hot fudge topping and the vanilla extract. Blend until smooth and creamy.
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Reviews More Reviews

Most Helpful Positive Review
May 14, 2004

I substituted 1/2 T half & half for the milk, and used about 2/3C of Nutella instead of the fudge for the most amazing chocolate hazelnut buttercream EVER. Really. It's not overly sweet, just perfect. Great texture, too.

Most Helpful Critical Review
Oct 13, 2003

We used Hershey's hot fudge topping (and I usually prefer Smuckers) and the taste of the hot fudge was very noticeable. Needless to say, I didn't care for this recipe because of that. However, I think I might try this again with Smuckers. Also, I put in 3 tbs. of milk, and it was way too runny. So be careful with the amount of milk you put in! THe frosting was very creamy and smooth though. And it didn't dry up all hard like the Hershey's recipe for chocolate frosting.

Oct 13, 2003

Excellent Frosting, very creamy. However...I omitted the fudge toppping (I did not have any on hand). It turned out very well.

Jun 18, 2006

I really was a little skeptical about trying this using the hot fudge topping as an ingredient-but I am glad I did. What a great frosting. I used heavy cream instead of milk and I used Dove-dark chocolate topping and it was so yummy. I put it on the "fabulous fudge chocolate cake" recipe from this site and WOW what a chocolate fix for a chocolate lover! I agree with another reviewer that it doesn't set up well on a hot day with high humidity-so I stuck the whole cake in the fridge after I iced it and it set up well. I took it out 20 minutes before I served it and it was great..Try and make a day or two in advance because chocolate anything tastes better a few days later when the great chocolate flavors come out!

Oct 05, 2010

Beautiful frosting, creamy smooth and fudgey, but I would caution that it's evident this will only be as good as the fudge topping you use. This is not a deep, rich chocolate which I liked, especially for the banana cake I chose to use it on. But it's easy enough, however, to increase the cocoa powder and decrease the powdered sugar by the same amount if you wanted a deeper, darker frosting. The texture is especially excellent.

Jan 25, 2006

I have been searching for a chocolate frosting recipe for over 4 years now. Every recipe I have tried ends up tasting like the store bought kind. I hate the store bought kind. This recipe is wonderful! I used it on my son's birthday cake and everyone loved it (me too for once). I can't wait to try it on my deep dish brownies. I used butter shortening instead of regular, cream instead of milk, and double the vanilla - voila! The perfect chocolate frosting recipe...

Jan 24, 2004

You absolutely must make this frosting! It is one of the most scrumptious chocolate frostings I've ever tasted in my life, and I've never been a big fan of buttercream frosting. I frosted a yellow cake with it, and everyone devoured it. Fudgy, rich, and delicious.

May 30, 2006

Prepared a B-Day cake for Dad using the Hershey Chocolate Cake Recipe and this frosting. The result was excellent. The frosting had good color, was easy to make and spread easily. Guests returned for seconds and thus I had no leftovers. I made a sheet cake and there was enough frosting. If I had made a layered cake I would have doubled the recipe.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 1 g
  • 2%
  • Sodium
  • 95 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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