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Mocha Frosting

This rich chocolate coffee buttercream is perfect on anything.
three chocolate cupcakes with espresso buttercream frosting

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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.

three chocolate cupcakes with espresso buttercream frosting

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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?

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.

7 photos showing the process of making coffee frosting

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.
a chocolate cupcake on a grey plate with milk
three chocolate cupcakes with espresso buttercream frosting
Print Recipe
5 from 2 ratings

Mocha Frosting

Prep Time10 mins
Cook Time0 mins
Total Time10 mins
This rich chocolate coffee buttercream is perfect on anything.

Ingredients

Instructions

  • 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

Notes

Recipe will make enough buttercream for 12 cupcakes. You can adjust the number of servings in the interactive recipe card above.
In step 3, the mixture is going to be really crumbly. Don’t worry, stay with me. It’s going to be amazing really soon.
Store in an air-tight container in the fridge for up to a week.
Nutrition Facts
Mocha Frosting
Amount Per Serving (3 tbsp)
Calories 172 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 21mg7%
Sodium 71mg3%
Potassium 95mg3%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 22g24%
Protein 1g2%
Vitamin A 245IU5%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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8 comments on “Mocha Frosting”

  1. This is exactly what I need! Am I missing the button to change the recipe to metric measurements?  I always weigh my dry ingredients and your metric conversion gave weights instead of cup measurements.  

    • Melissa, those measurements are auto-generated by the recipe program that I use. Think like auto-correct for measurements.

      I honestly don’t think they’re on half of our recipes anymore because the developer found they’re not always accurate.

  2. Great recipe! Thank you for sharing. 5 stars

  3. I have a question, my daughter is lactose intolerant, we have Lactaid milk or almond milk, can I use either of these or is it best to use the milks you listed? Thank you for your input!

  4. He he.. you said pea milk…

    But really, this looks amazing! I’ve seen a few recipes that call for espresso powered or instant coffee. I really need to keep some on hand for such occasions where I see these delicious recipes! (Not a coffee drinker)