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Learn how to make mocha frosting for cupcakes, cakes, and brownies! This is the BEST mocha icing that’s rich and chocolatey with a hint of coffee flavor. It’s also an easy frosting recipe with the best creamy texture.
I love chocolate frosting, but there is something about mocha frosting that really grabs my heart! I love the hint of coffee in the mix that just takes it to a new level. If you’ve ever had a mocha coffee drink, you know what I mean – chocolate and coffee really are a great match.
- It’s a mocha buttercream, so you know it has a great buttery and creamy texture and the perfect consistency for piping.
- It’s easy to make – you don’t need to melt chocolate. Instead, we’re using cocoa powder, and it works great.
- This recipe makes enough for one 9” cake or 24 cupcakes.
- You can also make it ahead and keep it in the refrigerator or store it in the freezer for later.
Ingredient Notes
- Instant coffee or instant espresso: There are different kinds of instant espresso: Pure Instant Espresso powder can be hard to find and expensive. Most of what you see in the store is instant espresso flavored coffee (i.e. an intensely flavored dark brew), like Nescafe or this one you find in most grocery stores. I often just use Starbucks Via packets because I always have them on hand for travel.
- Dutch Process Cocoa Powder: You can use regular unsweetened cocoa but dutch process gives a much deeper flavor!
- Softened unsalted butter: Softened butter makes it much easier to incorporate. If using salted butter, you should omit added salt and taste at the end.
- Milk or heavy whipping cream as needed for desired consistency – I prefer cream, like I use in my chocolate buttercream frosting – it makes it super fluffy!
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How to Make Mocha Buttercream Frosting (Expert Tips)
- First you’ll combine the espresso powder with hot water and let it steep and cool completely so it doesn’t melt your frosting.
- I always like to whisk my dry ingredients together when making chocolate frosting – so there are no lumps.
- Add the powdered sugar mixture slowly to the creamed butter so it doesn’t fly out of the mixer.
- Add the cooled coffee mixture and mix until smooth. If needed, add a little milk or cream to thin the frosting for piping – this will depend on how soft the butter.
- How much cream you need to use – and how fast it comes together – also depends on what mixer you’re using. It’ll come together faster in a stand mixer with the paddle attachment than it will using a hand mixer.
- This frosting isn’t super full of caffeine but if you’re concerned about it, you can use decaf espresso or coffee.
- If your mocha frosting is too sweet, you can ¼ to ½ teaspoon of salt to balance the sweetness. Start with less, give it a taste, and add more if needed.
Storing & Freezing
- You can keep it in an airtight container in the refrigerator for up to three days in an airtight container.
- Store it in a freezer bag or container, and it will keep well up to three months. When you’re ready to use it, let it thaw at room temperature.
Mocha Frosting Recipe
Mocha Frosting is an easy frosting recipe! Make Mocha Buttercream Frosting with cocoa and coffee to frost chocolate cake or chocolate cupcakes or brownies – this recipe is so good.
Prep Time 20 minutes
Total Time 20 minutes
Ingredients
- 2 teaspoons instant coffee or instant espresso
- 2 tablespoons hot water
- 2 tablespoons (10 g) Dutch Process Cocoa Powder
- 6 cups (678g) powdered sugar
- 1 cup (226g) unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- Milk or heavy whipping cream as needed for desired consistency (1-3 tablespoons, approximately)
Instructions
- Add the instant coffee or espresso to the hot water. Stir and let cool completely.
- Whisk together cocoa and powdered sugar.
- Cream butter in a very large bowl or bowl of a stand mixer until smooth, then slowly add sugar mixture. Add vanilla and salt. Mixture will be crumbly.
- Add coffee mixture and mix until smooth, adding milk or cream as needed for desired consistency for piping or frosting.
- Store in an airtight container for up to 3 days in the refrigerator or freeze for up to a month.
Recipe Notes
- If your cocoa is lumpy, sift it with the powdered sugar.
- You can substitute regular cocoa for the dutch process.
- Instant espresso is best but use instant coffee if you can’t find it.
- If using salted butter omit salt in recipe.
Recipe Nutrition
Serving: 1cupcake | Calories: 186kcal | Carbohydrates: 30g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 12mg | Fiber: 1g | Sugar: 29g | Vitamin A: 236IU | Calcium: 3mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
This is just the best frosting! Light mocha taste and wonderfully creamy. Will make again and again!
Isn’t it delicious?! So glad you like the recipe, Jan. Thank you!
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