It’s soft, fluffy and incredibly decadent, pipes beautifully onto your chocolate cupcakes and is perfectly smooth and luscious to layer with a chocolate cake.

– Butter – Icing Sugar – Unsweetened Cocoa Powder – Milk – Vanilla Essence


In the bowl of your stand mixer or a large bowl if you’re using a hand mixer add the room temperature butter.


Beat the butter on medium speed for 4-5 minutes until light, fluffy and almost doubled in volume. Use a spatula to scrape down the bowl a few times so all the butter is evenly incorporated.


Add the sugar in thirds, waiting until it’s fully incorporated before adding the next third.


Add the cocoa powder with the last third of sugar and mix on low speed. The mixture will start to look dry and crumbly.


With the machine running on low add half of the milk along with the vanilla essence. The buttercream will instantly start to come together.


Swipe up for full recipe!