Best Mocha Frosting Recipe (chocolate + coffee!)

Why you’ll love this great recipe

• Make it on a whim because we use melted butter so no waiting for it to soften.
• Chocolate and coffee are a delicious combination.
• Only requires a few ingredients.
• Pairs perfectly with chocolate cupcakes or cake, but will go well with many other cake flavors.

Ingredients for this homemade frosting recipe 

See recipe card for exact amounts and full recipe. 

coffee – I use instant espresso powder (not an affiliate link just showing you what I use), I find espresso works better than instant coffee because it dissolves well. 

cocoa powder – unsweetened cocoa powder gives our frosting the rich chocolate flavor we are looking for.

powdered sugar – this is a key ingredient in most frosting to give it a nice smooth texture. 

butter – we always have unsalted butter on-hand so we use it. Salted butter is okay in this recipe.

milk – I use whole milk so I don’t have to buy heavy cream for just a small amount. 

vanilla – a little pure vanilla extract adds nice flavor. 

How to make mocha frosting

1. Melt butter either in the microwave in a microwave safe bowl or in a small pan over low heat on the stove top. 
2. Sift powdered sugar and cocoa into separate bowls.
3. In a large mixing bowl combine the melted butter with the sifted cocoa and espresso powder.
4. Stir the vanilla into the milk.
5. Alternately add the powdered sugar and milk mixture to the butter mixture, stirring until well combined with a rubber spatula after each addition.

Tips

• I start and end with the powdered sugar and add it in about 4 additions. I add the milk-vanilla mixture in 3 additions. If the frosting is too thick add a little milk, if the frosting is too thin add a little bit more powdered sugar until the frosting is the right consistency. 
• The mixing process, especially alternating between the powdered sugar and liquid is important. If you just throw everything into the bowl it won’t turn out right. I know this from experience 😉. 
• Don’t skip sifting the powdered sugar and cocoa because this will help get the lumps out. You can pour it through a mesh strainer and push it through with a spoon.
• I use a rubber spatula to mix everything together. 
• For stronger mocha flavor add more espresso powder.

How much frosting does this recipe make?

This recipe makes about 2 cups of frosting. That’s enough to frost one 9 inch layer cake, one 9X13 inch cake, or 16 cupcakes with about 2 tablespoons of frosting on each one. If you want a thicker layer or have more cupcakes it’s a good idea to make 1.5 – 2 times the recipe. If you have some leftover you can make these Graham Cracker Frosting Sandwich Cookies.

 Storage

Store in an airtight container in the refrigerator for about a week. Bring to room temperature and stir before using. 

Make these favorite desserts next!

Tornado Cake

Moist cake made with crushed pineapple and topped with a coconut icing. 

Toffee Snickerdoodles

Traditional snickerdoodle cookie studded with Heath bits, rolled in a sugar-cinnamon mixture.

Cowboy Coffee Cake

An old classic dessert easy enough to make every day and fancy enough for special occasions.