This is the best Mocha Frosting you’ll ever try! Smooth, creamy, and with the perfect kick of coffee, you’ll flip for this chocolate coffee buttercream. A rich chocolate coffee frosting that is perfect on cupcakes, cake, or brownies.
As an Amazon Associate, I earn from qualifying purchases.
Mocha frosting! Chocolate frosting WITH COFFEE. This is happening.
Could you convince yourself that waking up to this frosting is the same as having your morning cup of coffee? Try really hard to make that happen. I think we’d all be a little bit happier starting our day with coffee frosting.
If breakfast frosting is not your jam, how about slathering some espresso buttercream on top of these Fudgy Gluten-Free Chocolate Brownies?
What Ingredients Are in Mocha Buttercream?
- Butter, because you’re worth it
- Unsweetened cocoa powder; the darkest you can get
- Powdered sugar (related: How to Make Powdered Sugar)
- Espresso powder (see notes in recipe card for alternative options)
- Pure vanilla extract (related: How to Make Vanilla Extract)
- Milk – if you need dairy-free, see notes
How Long Does Coffee Buttercream Last?
This frosting will keep for a week in the fridge. Technically, people say you can store buttercream at room temperature for a few days, but if you’re using real milk that just um, grosses me out.
What is the Best Mixer For Making Homemade Frosting?
The easiest method is to use a stand mixer. This is the one I have had for 15 years and it’s a workhorse. For frosting, I always use the paddle attachment.
No stand mixer? Use a hand mixer, a really deep bowl, and a lot of patience.
Pro Tips/Recipe Notes
- Your butter must be at room temperature to get a smooth, lump-free frosting. If your butter is cold, cut it into tablespoons and microwave it for 5 seconds at a time. You want it to be soft but not melty.
- Sift the cocoa powder and powdered sugar prior to adding to the mixer to remove any lumps.
- Serving to kiddos or people sensitive to caffeine? Feel free to use decaf coffee!
- If you need to use non-dairy milk, Nut Pods, coconut, cashew, or pea milk produce the creamiest results.
More Chocolate Dessert Recipes You’ll Love
- Gluten-Free Mug Cake
- Old-Fashioned Fudge
- Gluten-Free Brownies
- Homemade Almond Butter Cups
- The Softest Whole Wheat Chocolate Chip Cookie
- Addicting Strawberry and Chocolate Bark
- Homemade Almond Roca
- S’mores Bark
- Chocolate Bark With Pretzels
- Strawberry Truffles
- If you are using instant coffee, combine 2 tsp with 2 1/2 tsp of really hot water and whisk to combine. Allow to cool a bit before starting your frosting.
- In the bowl of a stand mixer, beat the butter on medium-high until it is soft and smooth.1/2 cup butter
- Reduce the speed to low and slowly add the powdered sugar 1/3 cup at a time. Allow the powdered sugar to incorporate before adding the next 1/3 cup. When you've added all the powdered sugar, beat on medium for a minute.2 1/4 cup powdered sugar
- Reduce the speed to low and repeat with the cocoa powder 1/4 cup at a time using the same method you used with the powdered sugar.3/4 cup unsweetened cocoa powder
- If you're using espresso powder, you can mix it with the vanilla extract and add it now. Or add the dissolved and cooled instant coffee.2 tsp espresso powder, 1 tsp vanilla
- With the mixer on low, slowly add the milk until the frosting starts to smooth out. Increase the speed to medium-high and whip the mixture until it is buttery smooth.1/4 cup milk