Go Back
+ servings
Mocha frosting in a bowl with chocolate cupcakes around it
Print Recipe
4.93 from 38 votes

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 Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 24 cupcakes
Calories: 186kcal
Author: Dorothy Kern
Cost: $5


  • 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)


  • 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.


  • 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.


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