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Chocolate Buttercream Frosting (Magnolia Bakery Copycat)

Course Dessert
Cuisine American
Keyword Cake, Chocolate, Copycat Recipes, Cupcakes, Dessert, Frosting
Servings 24 Cupcakes


  • 1 ½ cups semi-sweet chocolate chips OR 9 ounces semi-sweet chocolate
  • 1 ½ cups unsalted butter, at room temperature
  • 2 tablespoons milk, whole or reduced fat
  • 1 teaspoon vanilla extract
  • 2 ¼ cups powdered sugar


  1. Melt chocolate in a double broiler over simmering water for 5 to 10 minutes, stirring occasionally. Once smooth and thoroughly melted, remove from heat and allow it to cool to room temperature.
  2. In a large bowl, whip butter on medium speed, using a whisk attachment, until light and fluffy, about 3 minutes. Reduce speed to low and add milk. Whisk until thoroughly incorporated.
  3. Add melted chocolate, increases speed to medium, and whip for 2 minutes. Be sure to scrape the sides of the bowl as needed. Add vanilla and beat for another 3 minutes.
  4. Reduce speed to low and gradually add in powdered sugar. Whip until fully incorporated, then increase speed to medium. Whip until desired consistency is reached, about 2 to 4 minutes.