Chocolate Icing

Chocolate Icing

  • Servings: 12 cupcakes or a 20cm-round cake
  • Difficulty: Easy
  • Print



  • 50g butter, room temperature
  • 2tbsp milk
  • 1/4 cup cocoa powder
  • 1 1/2 cups icing sugar mix


  1. Sift icing sugar and cocoa powder together in a bowl.
  2. Add butter and milk and beat together until mixture is a spreadable consistency.


The butter needs to be at room temperature so it is easy to mix. Softening it in the microwave for 10-15 seconds works just as well.

Hand mixing the butter and milk into the dry ingredients before beating is a good idea.

Wait until the cupcakes or cake are completely cool before icing them, otherwise the icing will run.

Ideally you should make the icing when you are ready to use it, as this will stop it from drying out.

This recipe makes enough icing to liberally cover 12 cupcakes – it should be enough to thinly cover 24 cupcakes. Remember when icing to not be too liberal at first – adding extra icing is easier than taking icing off.

See also: Classic Vanilla Cupcakes.


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