Small batch chocolate frosting with cocoa powder is great for when you need just enough frosting for a small snack cake, a batch of brownies, or half dozen cupcakes. This simple 5-minute frosting is velvety smooth with rich chocolate flavor and is perfect for spreading or piping on all kinds of desserts!
If you’re looking for a simple chocolate frosting recipe that will become your go-to for all things chocolate desserts, this chocolate frosting with cocoa powder is the one.
You can never go wrong with a simple and timeless 5 minute frosting, especially one that contains ingredients that most home bakers always have on hand.
I use this small batch chocolate frosting to top my confetti snack cake, to frost cupcakes, brownies, cookies, and more.
It’s rich, buttery, chocolaty, and velvety smooth, and because it only takes 5 minutes to whip up, it will always be my go-to when I need a really good cocoa powder frosting made from scratch!
Small Batch Chocolate Frosting
Why you’ll love this recipe
- A rich, decadent chocolate frosting that turns out perfect every time.
- Makes just enough frosting without having unwanted leftovers.
- An easy 5-minute recipe made with just 5 ingredients.
- It’s pipeable, spreadable, and spoon-lickable!
Helpful Tools
- Mixing Bowl
- Mini Whisk – though a fork will work, too!
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Unsalted butter – Bring it to room temperature so it’s soft enough to work with. This is the most time consuming part of the recipe.
- Powdered sugar – To sweeten the frosting without leaving granules of sugar. Confectioners’ sugar also contains cornstarch, which helps the frosting to set up and remain stable.
- Cocoa powder – Use natural cocoa powder or Dutch process cocoa, whichever you prefer. I generally use Hershey’s unsweetened cocoa powder.
- Salt – To enhance the flavors and balance out the sweetness.
- Hot water – This will help dissolve the cocoa powder, bringing out the most in the chocolate flavor.
How to make Small Batch Chocolate Frosting Using Cocoa Powder
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Add butter, sugar, cocoa powder, salt, and hot water to a small bowl.
- Step Two: Whisk until smooth. I usually just use a fork!
- Step Three: Spread or pipe it on cupcakes, cakes, brownies, or cookies.
- For a less sweet frosting, increase the amount of salt to 1/2 teaspoon, or use salted butter.
- Wait until your baked goods are cooled completely before adding the chocolate frosting.
- Can be added to a piping bag or spread and swirled with a butter knife.
- To be used at room temperature so it’s soft and spreadable.
Storage & Reheating
How to store leftovers
This is a small batch chocolate frosting, so you probably won’t have leftovers. However, if you do, you can keep it refrigerated for up to 5 days.
No rush to put it in the fridge though. It will keep at room temperature for hours the day it’s made.
FAQs
How much will this 5-minute frosting recipe make?
It makes about a cup of frosting, which is enough to frost a small 8×8 snack cake or small batch of brownies. It’s also enough to frost 6 regular-sized cupcakes or 6-12 cookies (depending on how thick you spread your frosting).
How do I get rid of lumps in my cocoa powder?
Before adding it to the mixing bowl, run it through a sifter. Lumps can form if your cocoa powder has been sitting in the cupboard for a while.
Can I double the recipe?
You can certainly double the size of the small batch of frosting to a medium batch if needed. Double the amounts listed and voila.
Ways to use this frosting:
Click here to view my entire collection of dessert recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Small Batch Chocolate Frosting with Cocoa Powder
Ingredients
- 2 Tablespoons unsalted butter softened to room temperature
- 1 cup powdered sugar
- 2 Tablespoons cocoa powder
- ¼ teaspoon salt
- 1 ½ Tablespoons hot water
Instructions
- To a small mixing bowl, add the softened butter, powdered sugar, cocoa powder, salt, and hot water.2 Tablespoons unsalted butter, 1 cup powdered sugar, 2 Tablespoons cocoa powder, ¼ teaspoon salt, 1 ½ Tablespoons hot water
- Use a fork, or a whisk, to mix until smooth.
- Use it to frost cakes, cupcakes, brownies, or cookies.
Notes
- If you prefer a less sweet frosting, use up to 1/2 teaspoon of salt, or salted butter.
- I use Hershey’s unsweetened cocoa powder.
- Makes 1 cup of frosting which will frost an 8×8 snack cake or brownie, or 6-12 cookies (depending on how thick you frost).
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Just needed enough for a small batch of brownies. Worked out perfect. Yum..
I’m glad you liked it!
Good morning Melissa,
I truly appreciate the time and effort you put into these emails. I’ve tried food I don’t even like because you made it look and sound tasty! Suffice it to say, I’m still not a fan of most vegetables 🙁 but you’re doing a fine job! My question is in regards to the Small Batch Chocolate Frosting, could I replace the hot water with hot heavy cream?
I appreciate your time!
Smiles,
Teresa
Hi Teresa, thank you for the sweet comment! I haven’t tested but I think hot heavy cream should work…and sounds like a good idea 🙂 Let me know how it goes.