Dark Chocolate Cream Cheese Buttercream

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Dark Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich double chocolate, light and fluffy cream cheese buttercream that pipes beautifully. It tastes like chocolate cheesecake and the texture is like mousse! #cake #dessert #filling #frosting #recipeRich, 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?

Dark Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich double chocolate, light and fluffy cream cheese buttercream that pipes beautifully. It tastes like chocolate cheesecake and the texture is like mousse! #cake #dessert #filling #frosting #recipe

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.

Dark Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich double chocolate, light and fluffy cream cheese buttercream that pipes beautifully. It tastes like chocolate cheesecake and the texture is like mousse! #cake #dessert #filling #frosting #recipe

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!

Dark Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich double chocolate, light and fluffy cream cheese buttercream that pipes beautifully. It tastes like chocolate cheesecake and the texture is like mousse! #cake #dessert #filling #frosting #recipe

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.”

Dark Chocolate Cream Cheese Buttercream by WickedGoodKitchen.com ~ Rich double chocolate, light and fluffy cream cheese buttercream that pipes beautifully. It tastes like chocolate cheesecake and the texture is like mousse! #cake #dessert #filling #frosting #recipe

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.

Bon appétit!



Dark Chocolate Cream Cheese Buttercream Frosting by WickedGoodKitchen.com ~ Rich, double chocolate, light and fluffy cream cheese buttercream that pipes beautifully. It tastes like chocolate cheesecake and the texture is like mousse! | dessert filling frosting recipe


Dark Chocolate Cream Cheese Buttercream

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: Makes over 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.

Dark Chocolate Cream Cheese Buttercream

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!


  • 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


Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Add cocoa and mix until well blended. Add melted chocolate and beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

If desired, beat in the amount of heavy cream to reach the ideal consistency for filling, frosting, icing and piping. Before frosting cake layers, rebeat buttercream to ensure smoothness.

Recipe Notes


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.


About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.


  1. Ohhhhh yes! A stunning recipe! Pinned & sharing on Facebook later today 🙂

  2. Dark chocolate and cream cheese sound great together. Love your site – You have one of the prettiest designs I’ve ever seen. 🙂

  3. Stacy – you are the queen of buttercream!
    Jeanette | Jeanette’s Healthy Living recently posted…Slow Cooker White Chicken Chili with Green Chilies RecipeMy Profile

  4. I love using Guittard, too. This looks so perfect. I would want to eat it straight off a spoon!
    Bianca @ Confessions of a Chocoholic recently posted…Giveaway + Cherry Pie Stuffed Chocolate CakeMy Profile

  5. I hope I dream about this buttercream tonight because it looks like chocolate bliss!
    Laura (Tutti Dolci) recently posted…brown butter & candied pecan ice creamMy Profile

  6. I agree with Jeanette, Stacy – you are indeed the cream of buttercream! Another sinfully bowl-licking wonderful creation, my dear!
    Shashi @ http://runninsrilankan.com recently posted…Roasted Garlic Hummus SconesMy Profile

    • Thank you, Shashi! Just wish I wasn’t so sick with the flu right now so I could share the cake recipe that goes with these buttercream frostings. Grrr. Hope you week is going well, my friend!

  7. Oh, Stacy, your frostings are killing me (but what a fantastic way to go)! 🙂 This walk on the dark side is definitely a walk worth taking — creamy and chocolatey with cream cheese is my favorite! I just love your frosting recipes. Pinning!
    marcie recently posted…Homemade Red Velvet Sandwich CookiesMy Profile

  8. Oh my goodness girl, all your buttercreams look amazing and make me want to just grab a spoon and dig in! Looks incredibly decadent and creamy and sounds perfect 🙂 Pinning – hope you have a wonderful week Stacy:)
    Kelly recently posted…Red Velvet Valentine MacaronsMy Profile

    • Aww…thank you, Kelly! I hope you will try the buttercream frostings. You will love them. Thanks for stopping by and for the pin. Hope you’re having a wonderful week, too! 🙂

  9. your buttercream frostings are seriously to DIE for!!!!! they all look so amazing I legit want to jump through my computer screen (and maybe have tried to… just sayin’)
    Christine @ Cooking with Cakes recently posted…Ultimate Bourbon Chicken PizzaMy Profile

  10. Loving your brilliant cream cheese icings! I’m a chocoholic- so will need to try this one! 🙂
    What Jessica Baked Next… recently posted…Valentine’s Day Gift: Quick Homemade ChocolatesMy Profile

  11. This steals my heart! I just want to sit down with a big bowl of this and call it a night! 🙂
    Pamela @ Brooklyn Farm Girl recently posted…The World of Urban DecayMy Profile

  12. I could just eat a bowl of this now. I love it. Thank you, Stacy, for all these great buttercream recipes!
    Norma | Allspice and Nutmeg recently posted…Strawberry Rose Meringue CookiesMy Profile

  13. Maria | Pink Patisserie says:

    I just love these frostings Stacy. They are awesome, and I’m totally with you on the Hershey’s Extra Dark. It’s my favorite cocoa in the kitchen!

    • Thank you, Maria! You will love this recipe. I’m with you on the Hershey’s Special Dark, too. It’s great to mix up your favorite cocoas. Thanks for stopping by, my friend. I hope you’re having a great week!

  14. Oh my! My mouth is watering just looking at this recipe. 😀
    debie grace recently posted…2014: Northern Mindanao Road Trip (Second Day)My Profile

  15. I’m liking the parade of buttercreams over here, the frosting is one of the best parts of cakes or cupcakes!
    Sylvie @ Gourmande in the Kitchen recently posted…Seeded Crispbread Crackers Three Ways (Gluten-Free, Grain-Free, Vegan, Paleo, Nut-Free)My Profile

    • Thank you, Sylvie! Of course, I’m looking forward to sharing my paleo-friendly buttercreams as well. 🙂 So sorry I missed you this week. I’ve been suffering through a wickedly miserable flu bug. Hope you’re doing well and feeling fine!

  16. You make the most spoon-lickin-good buttercreams, Stacy! I don’t know how your hubby stands it, with all the delicious sweet treats always floating around your kitchen, hehe! I’d certainly grace my favorite cakes and cupcakes with this chocolate heavenliness in a heartbeat. Lovely recipe, girl!
    Georgia | The Comfort of Cooking recently posted…Easy Balsamic-Glazed Filet MignonMy Profile

    • Thank you, sweet Georgia! So sorry I missed you this week. Have been suffering thru a demon flu bug. Have a wonderful Valentine’s Day!

  17. You’re like the queen of buttercream, Stacy! How do you do it that you always come up with the tastiest recipes? This one looks super creamy and decadent, and the flavor must be out-of-this-world good. I really need to make some cupcakes so as to top them with this.
    Happy Valentine’s Day! <3
    Consuelo @ Honey & Figs recently posted…Quinoa Chickpea Burgers with Thai Peanut Lime SlawMy Profile

    • Aww…thank you, Consuelo! You will love this buttercream recipe and I hope you’ll try it soon. My apologies for being away as I’ve been down with the dreaded flu. For us, Valentine’s Day will be celebrated next week. Meanwhile, I hope you had a Happy Valentine’s Day!

  18. Hi Stacy, I love this recipe for butter cream.I wanted to ask you whether I can reduce the amount of confectioners sugar?It seems too much to me.I will divide everything by two, because I am mqking a small cake.
    Ani recently posted…Торта “Обичам те” троен шоколадMy Profile

    • Hi there, Ani! Thank you for writing. To answer your question, you could definitely cut down on the sugar by 75 percent and have a lovely buttercream that will pipe nicely. This will lend a deeper chocolate flavor and less sugary taste. I definitely did taste the recipe at this point (with just 3 cups of confectioners’ sugar) and really liked it. But, I enjoy a less sugary buttercream than most people. My husband, on the other hand, liked the buttercream with the extra cup of confectioners’ sugar. Because the recipe calls for so much unsweetened cocoa, most people will like that added cup of confectioners’ sugar. When halving the recipe, simply use 1 1/2 cups confectioners’ sugar and you will be fine. I hope that I have answered your question thoroughly and completely. Meanwhile, I will be updating the recipe for others with the same question and would prefer an option. Thank you for reaching out and inquiring. Happy baking and I hope your small cake turns out lovely!

  19. Chocolate is always the right answer!
    Jen @ Savory Simple recently posted…Blood Orange MarmaladeMy Profile

    • Hahaha! Just saw you posted the same thing at Georgia’s blog. 😉 But, of course, you’re right…chocolate is always the answer!

  20. I want to eat this with a spoon.
    Jennie @themessybakerblog recently posted…Sausage and Mushroom Ragu ~ #SundaySupperMy Profile

  21. Stacy, I’ve been seeing your wonderful and colorful 😉 buttercreams on Pinterest (and pinning them) but haven’t commented lately not only on your blog but on ANY blogs – have been too busy watching Olympics, skiing, having a job, other life stuff, you know. 🙂 I love how you photographed your buttercreams – those swirls are so pretty and delicious looking! I just want to dig in all those buttercreams with a spatula and eat them straight from the bowl!
    Julia | JuliasAlbum.com recently posted…Banana whoopie pies with fluffy peanut butter frostingMy Profile

    • Aww…thanks, girl! Same here. Haven’t commented on many blogs either because I’ve been recovering from the flu (and another health issue that cropped up). With all the coughing, sneezing and congestion, I had trouble looking at a bright laptop screen with teary eyes, LOL! I pinned last week up until Tuesday. Wednesday thru Valentine’s Day was the absolute worst for me and hubby. On Thursday, I tried and even thought I was seeing things when the Top DIY Bloggers board popped back up. But, I guess that was a no-go. So, thank you for pinning to Marla’s Sweet Dreams board and others for me. You are such a great friend and supporter! 🙂 I feel the same about your food work and photography and always enjoy pinning your recipes. Have a fabulous week! xo P.S. Oh! Same here with the Olympics. At least I’ve had it to watch while being sick to keep my mind off things. Winter is my favorite (hockey, ice skating and so many other fun sports) and I’ve enjoyed all the coverage behind the scenes and of Russia. 🙂

  22. I can’t get enough of your buttercreams, Stacy!! They make me want to bake lots of cakes and cupcakes just so I can use them! They all are PERFECT looking and they really do look so easy and smooth to pipe on!

    I saw above that you’re just recovering from the flu – that sounds horrible! I hope you’re on the mend now and can’t wait to see what delicious and genius creations you come up with next!! xoxo
    Julie @ Table for Two recently posted…Homemade Flour TortillasMy Profile

    • Aww…thank you, Julie! You are so sweet. I am feeling much better but still recovering. I hope you and hubby stay flu-free this season. Thanks for stopping by, my friend. Have a fabulous week! xoxo

  23. I love this Butter Cream Series! I am a huge fan of cream cheese frosting and love dark chocolate as well. I’m sure this dark chocolate cream cheese buttercream is amazing!
    Layla @ Brunch Time Baker recently posted…The Easiest Cheesy Garlic BreadMy Profile

  24. I want to dive right into this! Chocolate cream cheese frosting is the best, and I love those Guittard extra dark chips.
    Natasha @ The Cake Merchant recently posted…Birthday Cakes in a JarMy Profile

  25. What a sumptuous butter cream! It is beautiful!

  26. So I’lll just take this as a big frosting shot! Don’t need anything else. SOOOO yummy!!

  27. Nothing beats a tried-and-true standby chocolate frosting! I love that there’s cream cheese in this buttercream — totally oomphs it up another billion notches. And I want to face plant.
    Hayley @ The Domestic Rebel recently posted…Rice Krispy Treat Oreo Marshmallow Cheesecake {No-Bake!}My Profile


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