Mocha Frosting
The perfect pairing of chocolate and coffee together in a smooth creamy buttercream.
Yield: 24 cupcakes
Calories: 158kcal
Materials
- 1 cup butter, room temperature
- 1 tsp. instant coffee
- 2 tsp. water
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- pinch of salt
- 2 Tbsp. finely grated chocolate
- 1/2 cup Hershey's unsweetened cocoa
- milk
Instructions
- Using an electric mixer, beat the butter until light and fluffy. Meanwhile, in a small bowl, mix instant coffee with water. Stir and set aside.
- With the speed on low, slowly add the powdered sugar, vanilla, and salt. Add 1 tbsp. milk at a time (if necessary) until you reach desired consistency. Divide into 2 bowls.
- Lighter frosting: In the first bowl, grate about 2 tablespoons of chocolate directly into the frosting. Set aside.
- Darker frosting: In second bowl, add cocoa alternately with coffee mixture. Add 1 tbsp. milk at a time (if necessary) until you reach desired consistency.
- Spread some light frosting about 6" long on a square piece of clear wrap. Spread an equal amount of dark frosting on top of the light. Seal the top of the wrap to the bottom (forming a tube) and twist one end tightly. Insert the open end into a piping bag with the tip already inside. Squeeze from the top over each cupcake. Enjoy!
Notes
This batch makes enough for 24 cupcakes or a 2-layer cake.
Keeps in the refrigerator for 1 week.
Warm to room temperature to serve, or to use for decorating.
Freezes well for up to 3 months in tightly sealed container.
Nutrition
Calories: 158kcal | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 44mg | Fiber: 1g | Sugar: 20g | Vitamin A: 236IU | Calcium: 5mg | Iron: 1mg