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2 Ingredient Chocolate Frosting

Fluffy Chocolate Buttercream ~ Only 2 ingredients for the easiest and most delicious chocolate buttercream ever!

This is pretty much the easiest post I have written in quite some time.

I realized that I have made things a little complicated lately…multiple steps, lots of ingredients…ALLTHELAYERS!

Ain’t nobody got time for complicated. So what we’re doing today is making frosting.

I mean, why not?

Plus, this is the fluffiest, easiest chocolate buttercream ever.  And there are only 2 ingredients in there.

2 Ingredient Chocolate Buttercream?  Yep.

I talked about this frosting back on THIS POST.  But I really felt like it deserved it’s own entire post, because well, it’s THAT good.
Chocolate buttercream in a stand mixer

So let’s talk Easy Chocolate Buttercream.
Start with a bag of chocolate chips and 2 cups of butter.

I know this seems excessive. But it’s buttercream…while it should be a food group, it isn’t.

I’d like to think that using a good chocolate makes a huge difference, and while it certainly is good when using fancy chocolate, does it make a whole lotta difference? Not in my world.

Top view of chocolate chips and butter in a saucepan
Top view of melted chocolate and butter in a saucepan with a whisk
Melted chocolate and butter in a saucepan with a spoon

Plop those in a saucepan
And melt over medium low until they are melted together.
It will be remarkably thin. I mean, you use a whole pound of butter, remember?
Now, let that set up. I stuck mine in the fridge until it was a solid block.

Melted butter in a saucepan
Solidified butter in an upside-down saucepan
Thick chocolate buttercream in a stand mixer bowl

I know it looks kind of gross..some of the butter separates to the top. It’s fine, though…I promise.
I even flipped it over to show you that it really is a solid block.
Let that come back up to room temperature and dump it into your mixing bowl.
Beat that up for about 2 minutes on medium speed.

Fluffy Chocolate Buttercream ~ Only 2 ingredients for the easiest and most delicious chocolate buttercream ever!

Magically the color turns from dark brown to light brown.
It goes from dense and thick to light and fluffy.
As the frosting sits, the color will deepen, which is totally fine!!
You need to go make this.
Like NOW!

Try it on top of my favorite Yummy Chocolate Cupcakes!

And if you’re wondering if this works with White Chocolate Check out this WHITE CHOCOLATE BUTTERCREAM

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Easy Chocolate Buttercream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 11 reviews


  • 2 cups semi-sweet chocolate chips
  • 1 lb (2 cups) butter


  1. In medium saucepan, melt chocolate chips and butter over medium low heat, whisking frequently.
  2. When melted, cool completely and chill until solid.
  3. Remove from fridge and allow to come up to room temperature.
  4. Put all the chocolate in a mixing bowl and beat on medium for 2 minutes until light in color and fluffy.


Makes enough frosting to filling and frost an 8″ layer cake, or frost 24 cupcakes.
Store refrigerated, but allow to come back to room temperature before serving.

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436 comments on “2 Ingredient Chocolate Frosting”

  1. When it says that this will frost 24 cupcakes – approximately how much per cupcake does that allow? Like just a flat smear of frosting? Or a proper peak?

  2. Thank you so much for this recipe. Can you give me the amount in ounces or grams of the 2 cups of chocolate chips that I should use in this recipe? Here in Spain in supermarkets the size of the chips differ very much.

    1. 2 US cups of chocolate chips weighs 320 grams OR one 12-ounce bag of chocolate chips is the equivalent of 2 cups.

  3. Excellent recipe! I did this using white chocolate for strawberry cake.
    It’s amazing. I’m doing this again for my son’s birthday. I added nothing as it was sweet enough! Thank you.

    1. If you refrigerate it it will get solid, so if you do you have to allow it to come up to room temperature. For that reason I don’t refrigerate it for up to 2 days 🙂

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