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Mocha Frosting {Espresso Buttercream}

This is the best Mocha Frosting you’ll ever try! Smooth, creamy, and with the perfect kick of coffee, you’ll flip for this espresso buttercream. A rich chocolate coffee frosting that is perfect on cupcakes, cake, brownies, or let’s be honest…on a spoon eaten directly from the bowl.

three chocolate cupcakes with espresso buttercream frosting

I know, right? 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.

Consider me your new life coach.

If that’s not your jam, how about slathering some espresso buttercream on top of these Fudgy Gluten-Free Chocolate Brownies? 

What is the difference between frosting and icing?

Frosting has a thicker consistency and is used to cover cakes, brownies, or cupcakes. Whereas icing is thinner and used more for decorative purposes (like on fancy cookies with lots of detail).

But, if you ask my friend Mary who is from the east coast, there is no difference between frosting and icing. 🙂

What Ingredients Are in Mocha Frosting?

How Long Does Espresso Chocolate Buttercream Last?

This coffee 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.

If you need to keep your frosting or delicious frosted creation at room temperature, opt for creamy dairy-free milk like Nut Pods, full-fat coconut milk, or cashew milk.

What is the Best Mixer For Making Frosting?

The easiest method is to use a stand mixer. This is the one I have had for 12 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.

a chocolate cupcake on a grey plate with milk

How to Make Mocha Frosting

*A printable and detailed recipe card is available at the bottom of the post.

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 room temperature butter on medium-high until it is soft and smooth. 

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.

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. Pro tip: at this point, the mixture will be incredibly crumbly. Don’t worry, stay with me. It’s going to be amazing really soon.

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.

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.

7 photos showing the process of making coffee frosting

At this point, you’re going to need to use physical restraints to keep from eating it all. You’re not weak. It is just that good.

Store in an air-tight container in the fridge for up to a week.

a paddle mixer with chocolate 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.

More Chocolate Dessert Recipes Like Mocha Frosting

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

three chocolate cupcakes with espresso buttercream frosting
Print
5 from 1 vote
Mocha Frosting {Espresso Buttercream}
Prep Time
10 mins
Cook Time
0 mins
Total Time
10 mins
 

The best Mocha Frosting you'll ever try! Smooth, creamy, and with the perfect kick of coffee, you'll flip for this espresso buttercream. A rich chocolate coffee frosting that is perfect on anything.

Course: Dessert
Cuisine: American
Keyword: Coffee Frosting, Espresso Buttercream, Mocha Frosting
Servings: 12
Calories: 172 kcal
Ingredients
Instructions
  1. 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.

  2. In the bowl of a stand mixer, beat the room temperature butter on medium-high until it is soft and smooth. 

  3. 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.

  4. 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.

  5. 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. 

  6. 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.

Recipe Notes

Recipe will make enough mocha frosting 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 {Espresso Buttercream}
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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2 comments on “Mocha Frosting {Espresso Buttercream}”

  1. 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)