Dark Chocolate Mocha Buttercream Frosting Recipe
Confession time… I don’t drink coffee. At all. I don’t even like coffee by itself, or with sugar or cream or any of that business.
But that doesn’t mean I don’t like coffee-flavored sweets and desserts. I actually love them.
I’ve told you before that Tiramisu is my favorite dessert (see my easy tiramisu recipe here). I also absolutely go crazy for coffee flavored ice cream or milkshakes.
Mocha Java Chiller at Sonic… yes, please.
Mocha MooLatte at Dairy Queen… every time I go there!
So recently, I decided to dress up some brownies cupcakes with frosting…. but I didn’t just want any old frosting. I wanted something really dark and rich.
And after I got it really dark and rich, I had the idea to add coffee and give it a little more depth and rich flavor! Could you really go wrong with dark chocolate and coffee? I don’t think so.
And so this recipe was born for Dark Chocolate Mocha Buttercream Frosting. And it is fantastic!!
Unless, of course you don’t like coffee and/or chocolate. Then maybe you won’t like this, but let’s pretend you will and move on, okay? Okay!
Dark Chocolate Mocha Buttercream Frosting Recipe
- Total Time: 20 minutes
Ingredients
- 3/4 cup salted butter, at room temperature
- 1/4 cup vegetable shortening
- 4 tablespoons warm, strong brewed coffee
- 1 teaspoon pure vanilla extract
- 1 cup dark unsweetened cocoa powder
- 4 cups powdered sugar
- 1–2 tablespoons of warm water, as needed to get a good consistency
Instructions
- In a large bowl, cream together the butter, shortening, coffee and vanilla until smooth.
- In a separate bowl, sift together the cocoa powder and powdered sugar, then slowly add to the creamed mixture.
- Add warm water as needed to the frosting to thin it for piping or frosting a cake.
- Use immediately or cover and chill until ready to use. When ready, bring it to room temperature to soften and mix with a hand mixture to fluff it up before using.
- This recipe yields about 3 cups of dark mocha buttercream frosting or enough to cover and fill a 2-layer 6″ round cake.
- Prep Time: 10 mins
- Cook Time: 10 mins
Do you like chocolate and coffee? Do you have a favorite coffee-flavored dessert? Leave me a comment… I’d love to hear about it!
So funny thing – I LOVE coffee, but I don’t love coffee flavored things. However this frosting? Oh my – I think it could make a lover of coffee flavored things out of me!
Girlfriend, I”am running over to the post RIGHT NOW!!! Sweet heavens that looks yoooooooomy!!!!!!
Okay Rose………now your killing me girlfriend!!! hahahaha!! Why why whyyyyyy did you post the amount of calories and fat, sodium and above all the Carbs????? My jaw dropped!!! hahahaha!!!!
okay so I’ll make a batch, taste test and give the loving calories, fat and carbs to my peeps at work!!! Gotta share the love right? hahaahaha!!!!
So sad that the recipe has been removed from the site you linked to. Do you happen to have this recipe in your archives? I’m craving me some dark chocolate mocha frosting for my german-chocolate, raspberry-filled cupcakes!
I’m working on getting it restored!
Yes! Please please please can you repost it! I am in the middle of making a cake for a birthday tomorrow and your icing was the star of it 🙂 Guess I should have printed it out while it was up
I found the basic recipe on another site. It doesn’t include the directions to make it, but if you know how to make a general buttercream its not hard to figure out. It was delicious by the way. So perfectly chocolatey and rich to say the least! http://www.yummly.com/recipe/Dark-Mocha-Buttercream-Frosting-593689?columns=2&position=23%2F40
Amazing! Used all butter, no shortening and sifted the sugar and cocoa before adding. Also whipped up extra well in the first step and the last. Super light, creamy and delicious.
Also made it without the coffee. Doubled the vanilla and used hot water for the rest of the liquid. It is good, but not as amazing as the mocha version.