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Dark Chocolate Buttercream

I have yet to find a really good dark in color, dark chocolate buttercream.  Today, I think I came pretty close to perfection. I’m going to use this recipe for an upcoming order I have for German Chocolate Cupcake.  Yummmmm.

Dark Chocolate Buttercream

6-7 oz dark chocolate (I used a mix of 60% and 70%, but anything above 60% would work great)
1 cup butter, room temperature
2lb powdered sugar (approx 8 cups)
3/4 whipping cream
1 tsp vanilla
1/4 cup dark chocolate cocoa powder

  1. In a small sauce pan on low, melt the chocolate and set aside.
  2. In an electric mixer with the paddle attachment, cream the butter.
  3. One cup at a time, add the sugar.  In between each cup add a splash or two of the cream.  Mix until smooth after each addition and scrape down the sides of the bowl.  Before the last addition of sugar, add the cocoa powder.
  4. Add the vanilla and mix.
  5. With the mixer on medium-low, slowly pour cooled, melted chocolate into butter/sugar mixture and mix until incorporated.  Scrape down the sides again.
  6. Add remaining cream until it is the consistency you desire.
  7. On medium-high, mix buttercream for at least 4-5 minutes.
  8. Enjoy!

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