This chocolate cream cheese frosting is thick, creamy, silky smooth, and not too sweet. It pipes beautifully onto cupcakes or cakes and is surprisingly easy to make.
In a large bowl beat the butter with an electric mixer until fluffy (about 2-3 minutes).
Beat in the cream cheese until evenly combined. Then add in the vanilla extract & salt.
In a separate bowl sift together the cocoa powder & powdered sugar. Whisk them gently.
With the mixer on low speed, carefully beat the cocoa & powdered sugar into the butter mixture.
Once it's almost combined turn the mixer up to medium speed & continue beating until combined.
If the frosting seems too thick or sweet, optionally add in 1-2 tablespoons of whipping cream. If it isn't sweet enough mix in a little more powdered sugar, about ¼ cup at a time.
Transfer the frosting to a piping bag to decorate cupcakes (I used a 1M tip), or frost with a flat knife.
Notes
*Store frosted cakes & cupcakes in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. If your kitchen is warm, I recommend storing in the fridge.**Leftover frosting can be put in an airtight container and frozen. Thaw in the fridge and then beat again to soften before decorating cakes & cupcakes