You’ll have fun making swirls or stripes or whatever whimsical patterns your spoon or spatula leads you to! I used this frosting to make this Sour Cream Chocolate Cake, but you could use it to frost a layer cake, a batch of cupcakes, or any baked good that would do well with some chocolate frosting.
Bake a Cake for This Chocolate Frosting Recipe!
Chocolate Snack Cake Vanilla Buttermilk Layer Cake Double Chocolate Cupcakes Gluten-Free Vanilla Birthday Cake Chocolate Mint Cupcakes
Be sure to let the sour cream sit out for 20 minutes first to get to room temperature. The chocolate will harden into small flakes if the sour cream is straight from the fridge.
The Best Chocolate to Use for Frosting
You can use either chips or chopped chocolate. Chopped chocolate will give the smoothest results because chocolate chips have a non-melting coating that helps them keep their shape. But chocolate chips are a convenient option and totally fine to use for this frosting. Whatever you have in your pantry is always the best option!
Sour Cream vs. Butter for Frosting
Sour cream makes this an easy and quick frosting with minimal beating. There’s no need to wait for butter to soften, and the sour cream adds a smooth and creamy texture. However, remember that sour cream is, well, tangy. So, this frosting will be too! If you’re looking for more of a fluffier chocolate buttercream, try our Chocolate Swiss Meringue Buttercream or the frosting from our Double Chocolate Cupcakes recipe.
Other Favorite Frostings for Cake!
Cream Cheese Frosting Easy Vanilla Buttercream Frosting Strawberry Buttercream Frosting Vegan Chocolate Frosting Seven-Minute Frosting
Let the chocolate melt, stirring occasionally with a silicone spatula. Remove the bowl from the heat and wipe the bottom dry. Cool, stirring often, for 5 minutes. Use the frosting right away to frost a cake or batch of cupcakes. Leftovers will keep in an airtight container in the fridge for several days.
