This rich and creamy Chocolate Almond Truffle Frosting is packed with Nutella, a hint of almond, and silky mascarpone—like a truffle turned into frosting.

This Chocolate Almond Truffle Frosting is smooth, chocolatey, and has that little something extra thanks to Nutella and a hint of almond. It’s the kind of frosting that feels fancy but is super easy to whip up. Perfect for cupcakes, layer cakes, or just sneaking a spoonful straight from the bowl.

Why You’ll Love This Recipe

• Made with Nutella, mascarpone, and cocoa for rich flavor.
• Tastes like a chocolate truffle in frosting form.
• Pairs perfectly with cupcakes, cookies, or cakes.
• Easy to mix up with simple ingredients.
• Thick, creamy, and pipeable with a smooth finish.

Ingredient Notes

• Nutella: Adds a rich, hazelnut-chocolate flavor that makes the frosting taste like a truffle. You can also use a store-brand chocolate hazelnut spread.
• Mascarpone or cream cheese: Mascarpone gives a silky texture and mild flavor, while cream cheese adds a bit more tang. Both work—use what you have.
• Salted butter: Balances the sweetness and enhances the chocolate flavor. Make sure it’s fully softened before mixing.
• Cocoa powder: Use unsweetened cocoa powder for a deep, rich chocolate taste. Dutch-processed works too for a smoother, darker flavor.
• Almond extract: Just a touch adds that extra layer of flavor that makes this frosting feel special.
• Heavy cream: Helps thin out the frosting to your desired consistency—add a little at a time until it’s smooth and spreadable.

Before You Make

Can I use cream cheese instead of mascarpone?
Yes! Cream cheese is a great substitute and adds a slight tang. Just make sure it’s softened to blend smoothly with the butter.

Will this frosting hold up for piping?
Yes, this Chocolate Almond Truffle Frosting is thick and pipeable, especially if you start with cold mascarpone or cream cheese and don’t overdo the cream.

Is the almond flavor strong?
Not at all. The almond extract adds a subtle background flavor that enhances the chocolate without overpowering it.

Chocolate Almond Frosting

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) salted butter, softened
• ½ cup mascarpone or cream cheese, softened
• 2½ cups powdered sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon almond extract
• 1 teaspoon vanilla extract
• 2–4 tablespoons heavy cream
• 2 tablespoons Nutella

Instructions

1. In a large bowl, beat the softened butter and mascarpone (or cream cheese) together until smooth and creamy.
2. Add half of the powdered sugar and mix until fully incorporated.
3. Add the remaining powdered sugar, cocoa powder, almond extract, vanilla extract, Nutella, and 2 tablespoons of heavy cream.
4. Beat on medium-high speed until the frosting is smooth, fluffy, and rich in texture.
5. If needed, add more cream—1 tablespoon at a time—until you reach your desired consistency for spreading or piping.

FAQ

How much frosting does this recipe make?
It makes enough to frost 12–16 cupcakes generously or fill and frost a small 2-layer cake.

Can I make this ahead of time?
Yes, store it in an airtight container in the fridge for up to 5 days. Let it come to room temp and re-whip before using.

Can I freeze this frosting?
Absolutely. Freeze for up to 2 months in a freezer-safe container. Thaw in the fridge, then bring to room temp and beat again until smooth.

Can I leave out the almond extract?
Yes, you can skip it or replace it with more vanilla if you prefer a more classic chocolate flavor.

Can I use this as a filling for sandwich cookies or whoopie pies?
Definitely! It’s thick enough to hold its shape and adds a rich, creamy center to any cookie sandwich.

Sprinkle of Fun

Make this Chocolate Almond Truffle Frosting for a birthday celebration dedicated to your favorite chocolate lover. Whip up a batch of vanilla or chocolate cupcakes, top each with a swirl of this rich, Nutella-packed frosting, and finish with an actual chocolate truffle on top for a double dose of fun.