Reviewed: Dec. 22, 2008

I'd been looking for a good chocolate buttercream frosting for the cupcakes I seem to make constantly when I ran across the recipe a few weeks ago. I wanted a more mild chocolatey taste so I melted a cup of Giradelli milk chocolate chips and used it in place of the fudge topping. This is now my primary chocolate frosting.

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ovaunt

Cooking Level: Expert

Home Town: Norfolk, Virginia, USA

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Reviewed: Dec. 12, 2008

I used this without the fudge (couldn't find it in my area) and it was amazing! Followed directions exactly.

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Rachel

Cooking Level: Beginning

Home Town: Kendall Park, New Jersey, USA

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Reviewed: Dec. 9, 2008

This was soooooo good! I made this with Too much chocolate cake from this site and it was REALLY REALLY chocolate-ee! This was the BEST chocolate buttercream frosting ever! Thank you!

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kim1430

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Dec. 4, 2008

I used this on a layered version of Too Much chocolate cake and won the dessert contest at my holiday party. I tried making a similar recipe and it came out gritty...I think the key in this is the fudge and sifting the ingredients. Next time I'll try omitting the milk for a thicker piping texture.

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CNMHARRISON

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Lake Stevens, Washington, USA

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Reviewed: Nov. 13, 2008

This was pretty good, I was hoping it would be a little darker and thicker. Next time I will add a dark chocolate topping and a bit more Powdered sugar to get a thicker consistancy. Thanks

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momofmy4crazykids

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2008

Wow, this was the best frosting I've ever had. Until I made this, I thought all frostings were the same. I'll always make this one from now on. I think the fudge topping was the key.

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SusieB

Living In: Highland, Illinois, USA

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Reviewed: Oct. 28, 2008

This was delicious and will now be my staple chocolate frosting- thanks!

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EvaRN

Cooking Level: Intermediate

Home Town: New Rochelle, New York, USA

Living In: Medford, New York, USA

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Reviewed: Oct. 21, 2008

I will use this again and again. Such a fudgy flavor!

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A. Metzler

Home Town: Orlando, Florida, USA

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Reviewed: Oct. 19, 2008

Very good and chocolate not too overwhelming. Great for piping on cake. Goes great with "Too Much Chocolate Cake" two-layer cake and strawberry jelly for the filling. Thank you! Will use this again.

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Melanie

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Reviewed: Oct. 19, 2008

Great frosting! The fudge topping gives it such a deeper flavor. I will do this for chocolate frosting all the time now. Saves over very well, too!

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Pol

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

Good frosting recipe, the addition of hot fudge is genius. I used Mrs. Richardson's Fudge Lovers which is more of a dark chocolate than regular hot fudge. Used with "Too Much Chocolate Cake" as did many others.

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Oct. 6, 2008

I was hoping this would be stellar b/c I was doing a "test" batch of cupcakes before a party. I made this w/ the Too Much Chocolate cake recipe from this site. I usually really like chocolate frosting, but this was just not outstanding, unfortunately. It tasted a little too much like fudge - that was really the overwhelming flavor, which is not what I look for in a fantastic frosting. Overall, really good, but not stellar.

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Tara N.

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Reviewed: Oct. 1, 2008

i made this frosting exactly to the recipe for my boyfriend's 18th birthday cake :) the icing by itself was good, though it was a bit gritty, and needed to set quickly or it would literally fall off. However, the taste was DELICIOUS. I will NEVER go back to store-bought icing ever. I had some left over icing for decorating, and added 2 tablespoons peanut butter to 1/4 cup of the chocolate icing, and it was even better!!!! very versatile, very deliciouss

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kantroem

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Reviewed: Sep. 29, 2008

This is much less "fudgy" I think than the frosting in a can. It's a lighter color, and a lighter flavor, and generally creamier in texture. It frosted the cake very nicely and had a good flavor (although I prefer a stronger chocolate flavor). Made no changes to the recipe. Used it for a two-layer 8 inch round cake and had plenty to spare.

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Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Sep. 19, 2008

If I could give this frosting more than five stars, I would. It's so chocolate-y. And one of the fluffiest frostings I've ever made. The perfect compliment to my Too Much Chocolate Cake. I'm for sure going to make this again!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 6, 2008

My husband gave this a ten, and he never gives tens! For the fudge topping, I used the Hot Fudge Sauce recipe from this site. Its very delicious. Will use this as my chocolate frosting recipe from now on. :-)

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DEANA

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Aug. 15, 2008

Very good. I agree with other reviewers that the choice of fudge topping will influence the final outcome. I used Hersheys because that is the only kind they had at the grocery store, but it worked well. I decided to wait until the end to see if I needed the milk, and I did not need it. However, I did double the amount of vanilla. Overall, this was a creamy rich frosting that does not have the "raw/flour" taste that I have noticed in some other chocolate frosting recipes. I used it on cupcakes for my son's birthday and they turned out great. I doubled the recipe and it was just enough to generously frost 3 dozen cupcakes. I would definitely use this recipe again.

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RSALINAS

Cooking Level: Expert

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Reviewed: Aug. 11, 2008

This frosting recipe was OUTSTANDING and really easy to make. I used the Nutella as opposed to the hot chocolate sauce as suggested by some of the other reviewers and the taste was phenomenal. I will use this recipe again many times. The frosting was very easy to pipe, too.

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BETSYJXN

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Reviewed: Aug. 11, 2008

This is the second time I have made this recipe. The frist time I made the recipe as it's written, but then it was too runny to pipe onto my cupcakes. I tried adding more sugar, but then it was way too sweet. This second time my friend wanted it for her baby shower cake and I knew that I would need it at piping consistency, so I omitted the milk. That worked great! The fudge and vanilla are plenty of liquid for it. The cake turned out great and everyone loves the frosting. You didn't see any frosting scraped off onto the plate at this party!

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muggle516

Cooking Level: Intermediate

Home Town: Moorhead, Minnesota, USA

Living In: Beaver Dam, Wisconsin, USA

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Reviewed: Jul. 30, 2008

Scrumptious when made with my own home made hot fudge sauce and when shortening is replaced with an equal measure of butter (so 3/4 cup butter in all.) The type of hot fudge sauce you use will drastically affect the final flavor, so be certain of the quality of your selection, or make your own. The frosting goes on smooth as glass. Very easy to work with, and pipes well, but be sure to go easy on the milk. I added only half of the amount called for, and the texture was perfect. I would not describe it as "fudge," however, which was surprising with the inclusion of hot fudge sauce. Be aware that it's actually a medium chocolate, rather than a deep fudge in either texture or color, which accounts for the 4 stars. The recipe makes a generous amount, sufficient to fill and frost a 2 layer cake thickly.

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