Rich, double chocolate, light and fluffy and all-natural, this dreamy chocolate cheesecake-like buttercream frosting has a slight tang from the cream cheese and is flavored and sweetened just right. Also, it pipes beautifully. Truly, a baker and dessert lover’s dream come true!
Come On Over to the Dark Side:
Dark Chocolate Cream Cheese Buttercream
Today, I am sharing yet another fabulous variation of my recipe for Best Ever Cream Cheese Buttercream, Dark Chocolate Cream Cheese Buttercream. We’re talkin’ double chocolate here with the addition of both melted bittersweet (or semisweet) chocolate and rich, dark cocoa. Just perfect for Valentine’s Day!
Decadent and silky-rich yet light and fluffy, this incredible double chocolate Dark Chocolate Cream Cheese Buttercream tastes like a cross between luscious chocolate cheesecake and chocolate mousse. I kid you not! Would I ever lie to you?
As I have shared previously, this exceptional buttercream base is rich and buttery, melts on the tongue and is truly divine. Now, with the addition of fine-quality melted bittersweet or semisweet chocolate and a deep, rich unsweetened cocoa such as HERSHEY’S® Special Dark Unsweetened Cocoa (I like to use part Pernigotti Cocoa), cream cheese buttercream becomes truly extraordinary. Chocolate lovers, rejoice!
For this recipe, I adore using Guittard® Extra Dark Chocolate Chips because the taste is unparalleled, they are gluten-free and, when melted, the texture is the ultimate in “creamy-smooth”. No other chocolate chip I have found compares in taste and texture as well as quality ingredients. By incorporating both dark chocolate and rich, deep-dark cocoa, the dark chocolate flavor (and color) shines whilst not being dominated by the butter and cream cheese.
As I mentioned above, our double chocolate Dark Chocolate Cream Cheese Buttercream tastes like chocolate cheesecake yet has the texture of the most sublime chocolate mousse. Because a considerable amount of cocoa powder was added to the recipe for both flavor and color, I thought it rather wise to match it with the addition of melted chocolate to achieve a luxuriously creamy texture, versus a slightly gritty one, due to the cocoa butter in the chocolate. This decision proved to be aces.
What about consistency, you ask? As is, the recipe is ready for frosting and piping cakes, cupcakes and cheesecakes or even doughnuts and other baked sweet treats. However, you can lighten it up even further by whipping in a few tablespoons of heavy cream to create an even lighter mousse-like filling. Chocolate Mousse Cake has never had it so good!
As stated previously, the secret to making an exceptional Cream Cheese Buttercream is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well. In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. And, for most of us, this translates to a frosting that is just too cloyingly sweet.
In case you missed it in previous posts, this is what I wrote in a post last spring:
“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”
What makes our Dark Chocolate Cream Cheese Buttercream wicked good? This exceptional buttercream literally melts on your tongue. It is double-chocolate, buttery-rich, creamy, silky-smooth and light and fluffy like chocolate mousse. A slight tang from the cream cheese balances the sweetness from the chocolate and sugar so as not to be overly sweet. This cream cheese buttercream tastes just like chocolate cheesecake! Due to the adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Dark Chocolate Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts. Quite simply the ideal light and fluffy chocolate buttercream! Now, that is definitely wicked good.
For Valentine’s Day, you really must treat yourself to a batch of Dark Chocolate Cream Cheese Buttercream to frost your baked sweet treat. You and your loved ones will be over-the-moon thrilled! This “dark side” is a good one. I promise.
- 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
- 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, softened
- 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
- ¾ cup (60 grams) sifted HERSHEY'S® Special Dark® Cocoa, or your favorite
- ¾ cup (4.5 ounces/127.5 grams) bittersweet or semisweet chocolate chips, such as Guittard® Extra Dark Chocolate Chips, melted and cooled slightly
- 4 cups (480 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
- 2 to 3 tablespoons (30 to 45 ml) heavy cream, optional for desired consistency
Tips:If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again. If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream. To Melt Chocolate Chips in Microwave: Melt chocolate chips in microwave safe bowl on medium power (50%) for 2 minutes or on high power for 20 second intervals to prevent scorching. Chips should not be completely melted. Stir until chips are completely melted and smooth. To Melt Chocolate Chips on the Stovetop: Melt chocolate chips in top of double boiler over hot (not boiling) water. Stir constantly until smooth. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.