Have you ever been so impatient to dip a spoon into something sweet that you couldn’t be bothered with a whole forest of ingredients? This silky-smooth 2-ingredient Chocolate Buttercream Frosting was born for those can-I-eat-the-batter-yet? moments. Think bakery-quality richness, glossy peaks, and that deep cocoa hug—ready in minutes and cheaper than a single slice at your favorite café.
Whether you're topping cupcakes, brownies, or simply licking the spatula, this frosting is a decadent dream come true. No fancy tools, no complicated steps—just you, some chocolate, and a block of butter standing between you and pure dessert bliss.
Let’s break it down, from the tools you’ll need to every rich, buttery swirl of the process.
- Hand mixer or stand mixer with paddle/beater attachment
- Heat-safe bowl (for melting chocolate)
- Medium mixing bowl
- Silicone spatula
- 1 cup (225 g) unsalted butter, room temperature
- 1 ¼ cups (210 g) semi-sweet chocolate chips (or chopped good-quality chocolate)
Optional, but amazing:
- A pinch of sea salt
- ½ tsp vanilla extract
Step-by-Step Instructions:
- Melt the Chocolate: Place the chocolate chips (or chopped chocolate) in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each session until silky smooth. Let cool for 5 minutes—just until slightly warm.
- Whip the Butter: In a separate bowl, beat the room-temperature butter with a mixer on medium-high speed for about 3 minutes. It should become pale, creamy, and fluffy.
- Combine & Whip: With the mixer on low, slowly drizzle in the cooled melted chocolate. Once combined, increase the mixer speed to high and beat for another 2 minutes. You’ll see the frosting thicken and become lighter with those perfect soft peaks.
- Adjust and Serve: Taste your frosting. Add a pinch of salt or vanilla extract for flavor depth if you like. Use right away or store in the fridge for up to one week. Before reusing, bring it back to room temperature and re-whip.
Tips for Success:
- ✅ Chill to Fix Consistency: If your frosting is too soft, refrigerate for 5–10 minutes and whip again.
- ✅ Flavor Variations: Try dark chocolate, milk chocolate, or even white chocolate for a new twist.
- ✅ Texture Matters: Make sure the chocolate has cooled enough or it’ll melt the butter—lukewarm is the sweet spot.
- ✅ Pairing Ideas: This frosting works beautifully on cupcakes, layered cakes, brownies, or even as a dip for strawberries.
This isn’t just a shortcut—it’s a revelation. With just two ingredients, you get a fluffy, pipeable, spoon-lickable frosting that tastes like you spent hours on it. Perfect for last-minute baking, quick celebrations, or those spontaneous midnight cake cravings.
The butter provides a creamy backbone while the melted chocolate brings bold, rich flavor that hardens slightly when chilled—giving your desserts structure and style. It’s smooth, thick, and incredibly versatile.
- Frost birthday cakes with bakery-style elegance
- Pipe onto cupcakes for a professional finish
- Sandwich between cookies for instant whoopie pies
- Spread over brownies or use in trifles
- Dip pretzels, fruit, or graham crackers for a sweet snack board
Make It Ahead:
- Store in the refrigerator up to 7 days.
- Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then bring to room temp and re-whip before using.
Nutrition (Per 2 Tbsp Serving):
- Calories: 154
- Fat: 15g
- Carbs: 4g
- Protein: 1g
If you’ve ever wanted bakery-quality buttercream without the extra steps, this is your golden ticket. Fast, rich, and wildly satisfying, this chocolate buttercream is the kind of recipe that sticks with you—for good reason.
So next time you need to whip up a sweet fix in record time, turn to this magic combo of butter and chocolate. One bite, and you’ll be hooked.

Chocolate Buttercream Frosting (2 Ingredients)
Ingredients
Equipment
Method
- Melt the chocolate: Place chocolate chips in a heat-safe bowl and microwave in 20-second bursts, stirring until silky. Let cool 5 minutes until barely warm.
- Whip the butter: In a mixing bowl, beat room-temperature butter on medium-high for 3 minutes until pale and fluffy.
- Combine: With mixer on low, drizzle in melted chocolate. Once incorporated, turn to high and whip for 2 minutes until frosting thickens, lightens, and forms smooth peaks.
- Adjust & serve: Taste and optionally blend in a pinch of sea salt or 1/2 tsp vanilla. Use immediately or refrigerate up to 1 week. Bring to room temperature and re-whip before using.