I developed a Chocolate Mocha Frosting Recipe that pairs cocoa with brewed coffee for frosting chocolate cake, cupcakes, or brownies, and I’ll share a small trick that always makes it work.

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I never expected a frosting to steal my attention, but this Chocolate Mocha Frosting Recipe did. I mix the warmth of instant espresso powder with the soft richness of unsalted butter and somehow it wakes up chocolate in a way thats kind of addictive.

It’s not fussy, but it does feel like a small, clever upgrade that makes you look way more skilled than you actually are. I’ve ruined cupcakes before and still gone back for a second bite, so yeah it’s forgiving.

If you like coffee edged chocolate, this one will make you want to experiment at midnight.

Ingredients

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Unsalted butter: Adds rich creamy body and fat; mostly calories, little protein.
Powdered sugar: Gives sweetness and structure; pure carbs, no fiber or protein.
Cocoa powder: Bitter chocolate flavor, adds depth; some fiber, antioxidants, low sugar.
Espresso or coffee: Intense coffee notes, enhances chocolate, virtually zero calories or protein.
Heavy cream: Makes frosting silky an smooth, adds fat and calories, little nutrients.
Vanilla extract: Adds aroma and sweetness illusion, negligible calories and nutrients.
Semisweet chocolate: Optional depth and chocolate intensity, contains sugar, some antioxidants, calories.
Salt: Balances sweetness, enhances flavors, tiny sodium contribution but essential taste.

Ingredient Quantities

1 cup (2 sticks, 226 g) unsalted butter, softened

3 1/2 cups (about 420 g) powdered sugar (confectioners sugar)

1/2 cup (about 50 g) unsweetened cocoa powder

1 tablespoon instant espresso powder or 2 tablespoons strong brewed coffee, cooled

2 to 3 tablespoons heavy cream or whole milk

1 teaspoon vanilla extract

1/4 teaspoon fine salt

Optional: 2 ounces (55 g) semisweet chocolate, melted and cooled for extra depth

How to Make this

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1. Beat 1 cup (2 sticks) softened unsalted butter on medium speed for 2 to 3 minutes until pale and fluffy, scraping the bowl once or twice.

2. Sift together 3 1/2 cups powdered sugar and 1/2 cup unsweetened cocoa powder, this keeps the frosting from getting lumpy.

3. Add the sugar-cocoa mix to the butter in 3 additions, mixing low each time so you dont get a cloud of sugar, scrape the bowl between additions.

4. Dissolve 1 tablespoon instant espresso powder in about 1 tablespoon hot water, or use 2 tablespoons strong brewed coffee cooled, then add that plus 1 teaspoon vanilla extract and 1/4 teaspoon fine salt to the bowl.

5. Add 2 tablespoons heavy cream or whole milk and mix on low until combined, then bump speed up and beat 1 to 2 minutes until light and spreadable.

6. If the frosting is too thick add the remaining tablespoon cream 1 teaspoon at a time, if too thin add a little more powdered sugar until the texture is right.

7. Optional for extra depth: fold in 2 ounces melted semisweet chocolate that has been cooled to room temp, then beat briefly until smooth.

8. Taste and adjust salt or coffee if needed, scrape the bowl and use immediately to frost cooled cake, cupcakes or brownies.

9. To store: keep in an airtight container in the fridge up to 5 days, bring to room temp and re-whip before using; or chill briefly to firm up if you need a stiffer frosting.

Equipment Needed

1. Stand mixer with paddle attachment or an electric hand mixer, to cream the butter and beat the frosting
2. Large mixing bowl for combining the butter and sugar
3. Sifter or fine mesh sieve to sift powdered sugar and cocoa so it wont be lumpy
4. Rubber spatula or bowl scraper for scraping the bowl and folding in melted chocolate
5. Measuring cups and spoons, especially a tablespoon and teaspoon for espresso, vanilla and salt
6. Small heatproof bowl or mug and a spoon to dissolve the instant espresso or hold cooled brewed coffee
7. Microwave safe bowl or a double boiler setup to melt the optional semisweet chocolate
8. Airtight container for storing leftover frosting and a small whisk or fork to rewhip after chilling

FAQ

Can I use brewed coffee instead of instant espresso? A: Yes. Use about 2 tablespoons of very strong brewed coffee, cooled. If you prefer instant, 1 tablespoon instant espresso dissolved in a tiny bit of hot water works and gives a stronger mocha kick.

How long can I store this frosting? A: In an airtight container in the fridge it keeps about 5 to 7 days. You can freeze it up to 2 months. To use after chilling or freezing let it warm to room temp and beat it again to fluff it up.

I need to pipe flowers, how do I make the frosting stiffer? A: Use the lower end of the cream (2 tbsp) or skip a tablespoon, chill the frosting for 15 to 30 minutes then rewhip. For extra stiffness add a little more powdered sugar, or fold in the optional 2 oz melted semisweet chocolate (cooled).

Can I use salted butter or a vegan substitute? A: Unsalted butter is best so you can control salt. If you use salted butter reduce or skip the 1/4 tsp salt. Vegan butter and a plant milk can work but the texture and flavor will be slightly different, and you might need to tweak cream amount.

Why is my frosting grainy or dry? A: Most likely the powdered sugar or cocoa wasnt sifted, or the butter was too cold. Sift the dry ingredients, make sure butter is soft, then beat until smooth. If still dry add a teaspoon of cream at a time until smooth.

Want stronger chocolate flavor, what should I do? A: Fold in the optional 2 oz melted semisweet chocolate (cooled) while beating. You can also bump the cocoa by a tablespoon or two but sift it first and add a bit more cream if it gets too thick.

Easy Mocha Frosting Recipe Substitutions and Variations

Butter: swap in a 1 to 1 vegan stick butter or margarine. Works the same for texture, just taste might be a tad different if it’s margarine or salted, so cut the added salt a bit.
Powdered sugar: make your own by blitzing 1 cup granulated sugar with 1 tablespoon cornstarch in a high speed blender for about 60 seconds. It’s not perfect but close and fast if you’re out.
Unsweetened cocoa powder: use 2 ounces melted semisweet chocolate instead of the 1/2 cup cocoa for a richer, smoother mocha. Reduce powdered sugar a little since the chocolate adds sweetness, and expect a slightly fudgier texture.
Heavy cream or whole milk: swap with equal amounts of half and half or full fat coconut milk for dairy free. If you only have milk and need more richness, stir in a teaspoon or so of melted butter to mimic cream.

Pro Tips

1. Get the butter right, dont just leave it on the counter and hope, its the difference between silky and greasy. Cut it into even chunks so it warms faster, or grate cold sticks if youre short on time. If it goes too soft, pop the bowl in the fridge ten to fifteen minutes then rewhip, that usually fixes it.

2. Sift the powdered sugar and cocoa, but do it over a separate bowl first so you can press out lumps with the back of a spoon, youre gonna save time later. When you add the sugar to the butter keep the mixer on low, otherwise youll get a sugar cloud everywhere and a messy kitchen, scrape the bowl often.

3. Use instant espresso for punch without extra liquid, dissolve it in the tiniest bit of hot water so you dont thin the frosting. If you fold in melted chocolate, make sure that chocolate is fully room temp or it will loosen the buttercream, and if that happens chill briefly then rewhip to bring it back together.

4. Adjust texture slowly, add cream a teaspoon at a time and if you need it stiffer add a bit more powdered sugar. For piping chill the frosting a short time, for spreading let it warm a little then rewhip, and if the frosting ever looks broken or grainy add a splash of warm milk and beat it back to smooth, most problems are fixable with a little patience.

Easy Mocha Frosting Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I developed a Chocolate Mocha Frosting Recipe that pairs cocoa with brewed coffee for frosting chocolate cake, cupcakes, or brownies, and I’ll share a small trick that always makes it work.

Servings

servings

Calories

314

kcal

Equipment: 1. Stand mixer with paddle attachment or an electric hand mixer, to cream the butter and beat the frosting
2. Large mixing bowl for combining the butter and sugar
3. Sifter or fine mesh sieve to sift powdered sugar and cocoa so it wont be lumpy
4. Rubber spatula or bowl scraper for scraping the bowl and folding in melted chocolate
5. Measuring cups and spoons, especially a tablespoon and teaspoon for espresso, vanilla and salt
6. Small heatproof bowl or mug and a spoon to dissolve the instant espresso or hold cooled brewed coffee
7. Microwave safe bowl or a double boiler setup to melt the optional semisweet chocolate
8. Airtight container for storing leftover frosting and a small whisk or fork to rewhip after chilling

Ingredients

1 cup (2 sticks, 226 g) unsalted butter, softened
3 1/2 cups (about 420 g) powdered sugar (confectioners sugar)
1/2 cup (about 50 g) unsweetened cocoa powder
1 tablespoon instant espresso powder or 2 tablespoons strong brewed coffee, cooled
2 to 3 tablespoons heavy cream or whole milk
1 teaspoon vanilla extract
1/4 teaspoon fine salt
Optional: 2 ounces (55 g) semisweet chocolate, melted and cooled for extra depth

Directions

Beat 1 cup (2 sticks) softened unsalted butter on medium speed for 2 to 3 minutes until pale and fluffy, scraping the bowl once or twice.
Sift together 3 1/2 cups powdered sugar and 1/2 cup unsweetened cocoa powder, this keeps the frosting from getting lumpy.
Add the sugar-cocoa mix to the butter in 3 additions, mixing low each time so you dont get a cloud of sugar, scrape the bowl between additions.
Dissolve 1 tablespoon instant espresso powder in about 1 tablespoon hot water, or use 2 tablespoons strong brewed coffee cooled, then add that plus 1 teaspoon vanilla extract and 1/4 teaspoon fine salt to the bowl.
Add 2 tablespoons heavy cream or whole milk and mix on low until combined, then bump speed up and beat 1 to 2 minutes until light and spreadable.
If the frosting is too thick add the remaining tablespoon cream 1 teaspoon at a time, if too thin add a little more powdered sugar until the texture is right.
Optional for extra depth: fold in 2 ounces melted semisweet chocolate that has been cooled to room temp, then beat briefly until smooth.
Taste and adjust salt or coffee if needed, scrape the bowl and use immediately to frost cooled cake, cupcakes or brownies.
To store: keep in an airtight container in the fridge up to 5 days, bring to room temp and re-whip before using; or chill briefly to firm up if you need a stiffer frosting.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.