Le Food Snob


My mom has the best recipe for a Cooked Frosting that makes an e-x-c-e-l-l-e-n-t filling for red velvet cake. When contemplating the type of filling to make for my friend’s chocolate-chocolate-chocolate birthday cake, I came across a recipe for a cooked chocolate frosting. Since the regular Cooked Frosting is so damn amazing, I figured the chocolate version could only be better.


  • 2/3 c. granulated sugar
  • 1/3 c. all-purpose flour
  • 3 T. unsweetened cocoa powder
  • 1 c. milk
  • 1 c. butter, softened
  • 1 c. semi-sweet chocolate chips, melted


  1. In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like pudding.  Remove pan from heat and cool completely in the refrigerator or freezer.
  2. Melt the chocolate chips when the cooked mixture has cooled. You can melt on high at 30 second intervals in the microwave. Let the melted chocolate cool – but not harden.
  3. Beat the butter until creamy, about 1 minute.  Beat in the cooled chocolate pudding mixture until well combined fluffy, about 1 minute.  Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. Spread or pipe frosting on to cupcakes or cake.

One of the biggest problems I’ve had when making my mom’s Cooked Frosting is getting the consistency correct. It tends to turn out a little running and lumpy – which is why it works better as a filling versus a frosting. With this recipe I made sure to make the ‘pudding’ part nice and thick. This seemed to combat any of the normal issues I have with the regular Cooked Frosting recipe. The consistency of this frosting was very similar to buttercream, in my opinion. I’m not sure anyone would be able to tell the difference. I was very pleased!

Recipe rating: 



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