Dark Chocolate Buttercream Frosting


  • 1 c. unsalted butter softened
  • 1/2 c. Hershey’s Special Dark Cocoa Powder
  • 5 c. powdered sugar
  • pinch of salt
  • 1 tsp. vanilla extract
  • 3-4 Tbsp heavy cream or milk


  1. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Add the cocoa powder and beat mixture until combined.
  2. Add powdered sugar and salt; beat at medium-low speed until most of the sugar is moistened. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream or milk, and beat at medium speed until incorporated, about 20 seconds.
  3. Use to frost cupcakes or cakes