chocolate butter icing

best Chocolate Butter Icing recipe – buttery, Silky Smooth, and addictive

Chocolate butter icing
Chocolate cake with butter icing recipe:

You will fall in love with this silky smooth chocolate butter icing which is indeed the most delicious, perfect frosting for your chocolate cake!

Make this beautiful icing in advance and store it in a plastic box. Place the box in the fridge so that it could come in handy whenever you need to frost a cake. Super easy! It will stay fresh for several weeks!

Never forget to add the required amount of lemon juice. It simply creates magic!

Also, it’s very important to stick to the 2:1 proportions in measuring icing sugar and margarine to achieve the best results. Always the amount of margarine should be exactly half of the icing sugar.

You will need the following ingredients;

Icing sugar300 g
Margarine / Spread125 g
Cocoa powder4-5 tbsp
Lemon juice1 tsp
Salt and Vanilla essence 3 pinches and 1 tsp
Milk2 tbsp

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Let’s whip it;

  • Using a sieve, swift the icing sugar until no hard bits remain
  • In a large bowl add margarine and beat in high speed with an electric hand mixer, until creamy
  • Add icing sugar, cocoa powder, lemon juice, salt and milk
  • Beat for several rounds until everything blends into a smooth and creamy texture
  • You chocolate butter icing is ready to use

chocolate icing

Chocolate Cupcakes – Pretty chocolate cupcakes for any occasion


These super spongy chocolate cupcakes, topped with creamy chocolate butter icing is a pure delight to serve around for a bunch of lively kids! With lots of oohs and aahs, they will gobble them up with such joy!

Happy baking friends!

Get ready with the following ingredients :

Self raising flour300 g
Stork spread/Butter/ Magerine300 g
Caster sugar300 g
Eggs5 medium
Lemon juice1 tsp
Salt3 pinches ( a must)
Baking powder1 tsp
Cocoa powder4 tbsp heaps
 Milk 1/4 cup

Let’s make it:

Set the oven to 180 C

Cream the batter

  •  Beat butter and sugar together until creamy,  using an electric hand mixer (3 mins beating is sufficient)
  • Add eggs, one at a time. Beat well after each addition
  • Add vanilla essence,  lemon juice, salt and beat for two rounds

Sieve Flour

  • Mix baking powder,  flour and cocoa powder and sieve onto the batter, holding the sieve well above it, allowing the air to escape
  • Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk.  Give a good mix with a wooden spoon going clockwise

Fill the cupcakes

  • Fill paper cupcake cases with the batter leaving a little room from the top allowing the cake to rise
  • Place the cupcake cases in a cupcake baking tray so that the cupcakes will stay steady and neat

Stick in them in Oven

  • Place the tray in the oven and bake for 20 – 25 mins. In the first 10 min do not open the oven door otherwise the cakes will slack
  • Insert a skewer into the middle of one of the cakes and if it comes clean, it’s ready

Let the cakes rest

  • Take the tray out from the oven and let it stand for 5 mins
  • Remove the cupcakes from the tray and place them on a cooling rack to cool off completely
  • Your cakes are ready to ice now

You can ice the cupcakes with either chocolate butter icing or chocolate fudge icing. Both recipes are given below.

To make the chocolate butter icing you will need ;

Icing sugar300 g
Stork spread or butter125 g
Cocoa powder5 tbsp
Milk2 tbsps
Lemona few drops
Vanillaa few drops
Sprinkles to decorate 
  • Sieve the icing sugar and cocoa powder together from a sieve on to a bowl
  • Add butter and beat together until creamy
  • Add milk, vanilla and lemon
  • Your chocolate icing is ready
  • Cover the cupcakes with chocolate icing one by one with a flat knife, often dipping it in warm water. If you desire an elegant look, use a piping bag or an icing syringe to make swirls
  • Throw some sprinkles on
  • Done!

To make the  Chocolate fudge icing you will need:

chocolate cupcakes
 Icing sugar1/2 cup
Double cream1/4 cup
Butter/Stork spread50 g
Milk chocolate buttons110 g
Cocoa powder3 tbsp
  • In a small glass bowl place, chocolate drops, butter and double cream
  • Place a wider pan on the stove and fill it with hot  water
  • Dip the small glass bowl into the wide pan
  • Stir slowly until chocolates melt along with butter and cream
  • If the chocolates are hard, heat up the pan with water under the very light flame
  • Add sieved icing sugar and cocoa powder
  • Take out from the pan and stir until you are left with a creamy chocolaty melt
  • Leave to cool
  • Pour chocolate fudge cream on to the cupcakes
  • Sprinkle some decorative sprinkles
  • Enjoy!