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CHOCOLATE FUDGE FROSTING

Sweets and Treats

October 25, 2026

CHOCOLATE FUDGE FROSTING – paleo recipe

Ices 12 cupcakes To make a chocolate sandwich, place this thick and fudgy frosting between two Chocolate Chip Cookies . If you want a quadruple chocolate cupcake (that means four different kinds of chocolate), place this frosting on top of our Lava Fudge Cupcakes and then sprinkle with chocolate chips! INGREDIENTS • 1 C (35°F) unrefined granulated sugar • ½ C cocoa powder • ¼ C palm shortening or butter • 2 Tbsp (30 ml) unsweetened almond or hemp milk • 1 Tbsp (15 ml) vanilla INSTRUCTIONS AND HOW KIDS CAN HELP 1. Use coffee grinder to powder sugar. 2. Mix all ingredients in an electric mixer until the consistency of icing, adding more cocoa powder if too runny or milk if frosting is too thick. 3. This gooey frosting pipes on very pretty with a swirl design, or simply spread onto cooled cupcakes. 4. Store chilled for up to several months.

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Chocolate fudge frosting so thick and fudgy it's practically a candy layer. Powdered unrefined sugar, cocoa, palm shortening and a splash of almond or hemp milk whip into a glossy icing that pipes into pretty swirls. It also happens to make an outrageous cookie sandwich.

Pro Tips

  • Powder the granulated sugar in a coffee grinder first — it dissolves into the frosting like icing sugar and keeps the texture silky instead of gritty.
  • Dial in the consistency while mixing: another spoon of cocoa if it's runny, a splash of almond or hemp milk if it's too thick to spread.
  • Spread it only on completely cooled cupcakes — the palm shortening melts on contact with warmth and the swirls slide off.
  • It pipes beautifully with a star tip for a classic swirl, but it's just as happy simply spread with a knife.
  • Store it chilled, where it keeps for up to several months — bring it back to room temperature and re-whip before frosting.

Frequently Asked Questions

Why grind the sugar before mixing?

Powdering the unrefined sugar gives you the texture of icing sugar without the cornstarch. It's the difference between smooth frosting and a slightly crunchy one.

How long does chocolate fudge frosting keep?

Up to several months in the fridge. Re-whip it briefly after it comes back to room temperature so it's creamy again.

Can I use butter instead of palm shortening?

Yes — the recipe allows either. Butter adds a richer flavor; palm shortening keeps the frosting dairy-free and a touch firmer when piping.

What else can I frost with it?

It ices a dozen cupcakes, but it also makes a superb sandwich filling between two chocolate chip cookies — thick, fudgy and just messy enough.

Recipe Card

CHOCOLATE FUDGE FROSTING – paleo recipe
Stav Kogan

CHOCOLATE FUDGE FROSTING

Print Recipe Pin Recipe
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 C unrefined granulated sugar
  • ½ C cocoa powder
  • ¼ C palm shortening or butter
  • 2 Tbsp unsweetened almond or hemp milk
  • 1 Tbsp vanilla

Method
 

  1. 1. Use coffee grinder to powder sugar.
  2. 2.
  3. Mix all ingredients in an electric mixer until the consistency of icing, adding more cocoa powder if too runny or milk if frosting is too thick.
  4. 3. This gooey frosting pipes on very pretty with a swirl design, or simply spread onto cooled cupcakes.
  5. 4. Store chilled for up to several months.

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