This creamy chocolate fudge frosting is wonderfully rich, smooth, and spoon-worthy! Chocolate and butter are the base of the frosting, and coconut cream makes the frosting extra creamy. The small batch frosting recipe is perfect to frost a small batch of cupcakes, or a 6-inch mini cake.
small batch Chocolate Fudge Frosting
I love the mere idea of chocolate fudge frosting, because I just love fudge. There is something about the intense chocolate combined with melted butter that makes for pure decadence. But, I wanted to make sure the frosting was creamy – and I mean creamy.
For this recipe, I used one of my beloved ingredients – canned coconut milk. Whenever I can swap heavy cream or milk to make whipped cream, caramel frosting, – or even a panna cotta for crying out loud! – I’ll do it.
And while I do get the irony of using a dairy free milk but still using butter, I’m going to tell you the creamy coconut milk makes this frosting divine. 🙂
Why You’ll Love It
- Only a few ingredients – 6 to be exact, and that includes the salt!
- Easy to make – I actually find this easier to make than my strawberry butter free frosting or cranberry frosting.
- Exceptional fudge flavor – The chocolate baking bar is the way to go to get the pure chocolatey fudge frosting flavor.
- Tastes great frosted on anything – Keep it classic and frost vanilla cupcakes or a vanilla cake with this treat.
- Or eat it by the spoon – I know I did!
What You’ll Need To Make The fudge Frosting
- Chocolate Baking Bar – I use a semi-sweet baking bar, but unsweetened will also work. I don’t recommend chocolate chips because they will not melt as smooth.
- Unsalted Butter – Unsalted because we are adding our own salt.
- Canned Coconut Milk – The canned coconut milk solids make the frosting extra creamy. However whole milk or heavy cream will work.
- Vanilla Extract – For a little flavor.
- Salt – To balance the sweetness and enhance the chocolate flavor.
- Powdered Sugar – To make the chocolate fudge frosting, frosting!
- Small Saucepan
- Mixing Bowl
- Hand Mixer – A hand held mixer works great. Otherwise you can use your tilt-head stand mixer and regular attachments with a smaller 3 quart mixing bowl.
Frosting Success Tips
- Do not overheat the chocolate – Chocolate that is heated too long will seize up, thus ruining it, and you have to start over.
- Refrigerate the can of coconut milk overnight – This forces the separation of solid and liquid. We are only using the coconut cream solids.
- Let the melted chocolate cool after heating – For just a few minutes. This will make sure the coconut cream doesn’t totally evaporate in the heat.
- Add the powdered sugar in increments – This is simply to make sure you don’t wind up with a powdered sugar mess. Plus, it gives you the opportunity to control the thickness of the chocolate fudge frosting.
- Adjust the amount of powdered sugar to your preference – Less powdered sugar will yield a thinner, creamier frosting. More will result in a super thick frosting. My recipe is right in the middle.
FAQ’s: How To Make Chocolate Fudge Frosting
You can! I like semi-sweet for the sweet fudge flavor.
You can use regular whole milk, or even heavy cream. Lower fat milk may make the frosting a little looser.
The chocolate fudge frosting may need some time in the fridge to set and thicken.
You may have over-heated the chocolate and it started to seize. Unfortunately, there is no way to (easily) fix this. I recommend starting over and watch the heat.
The recipe will be enough for 4 to 6 cupcakes. Or depending on how much frosting you like per layer, 1 6-inch single layer cake, or 1 6-inch double layer cake.
The consistency you finish with will be the consistency. Unless you refrigerate it. Then it set firmer.
Yes. Freeze in an air-tight container for 2 to 3 months and thaw in the refrigerator. Bring to room temperature to use.
Creamy Chocolate Fudge Frosting
- Open the refrigerated can of coconut milk, and measure out the 1/4 cup. Set aside.
- Chop the chocolate baking bar into coarse chunks. In a small saucepan set over low heat, add the chocolate and butter. Stir and heat until just melted and smooth. Do not overheat, or the chocolate may seize.
- Transfer the melted chocolate to a medium mixing bowl. Let sit for 3 to 5 minutes to cool down.
- Add the coconut milk solids, salt, and vanilla to the chocolate. Using a hand held mixer on medium speed mix until incorporated and smooth. Then, in increments, add the powdered sugar. Continue to add the powdered sugar and mix until the frosting is fluffy and creamy. Depending on your desired frosting consistency, you can add more or less powdered sugar. More for extra thick frosting, less for a little creamier.
- Cover the frosting and let chill in the refrigerator for about 15 minutes to give the frosting time to set and cool completely. After that, the frosting is ready to use, or you can continue to refrigerate the frosting for 5 to 7 days. Note – The longer the frosting refrigerates, the firmer it will get. Do not reheat frosting, just let it come to room temperature and stir to loosen.
- Serving Size – This small batch frosting is enough for 4 to 6 cupcakes. Or, depending on how much frosting you like on each layer 1 6-inch single layer or double layer cake.
- Canned Coconut Milk – For best results, refrigerate the can of coconut milk overnight so the solids and liquid separate. We are only using the coconut solids from the can. The coconut cream makes the frosting super creamy.
- Substitute Whole Milk for Coconut Milk – Whole milk can be used instead of the coconut milk at a 1:1 ratio. You may need to add 1/4 cup or more powdered sugar for the frosting the thicken.
- Chocolate Bar – I recommend a chocolate baking bar over chocolate chips for this recipe because the baking bar will melt smooth.
- Storing – Frosting on cakes or cupcakes can sit covered at room temperature for 2 days. Beyond that, I recommend refrigerating it.