Mocha Frosting

Mocha Frosting

11 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  future_chef

“Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.”

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Adjust Servings

Original recipe yields 16 servings



  1. Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
  2. Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

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Reviews (11)

Rate This Recipe


While I couldn't detect the mellow coffee flavor the submitter describes, the coffee (and a good pinch of salt) no doubt did heighten the chocolate flavor because for some reason it just does. I was not entirely happy with the recipe as is, preferring to nearly double the butter, which I didn't melt. By doing so I got the fluffy "chocolate ice cream" look and mouth feel I was after, and a frosting that wasn't overly sweet. I used this to frost "Chocolate-Zucchini Cupcakes," also from this site.

Alicia Rogers

Alicia Rogers

I used a little more butter and milk just to get to the consistency I was after, but the basics were still there. Good flavor and seemed easy to tweak for what I wanted, which is much appreciated.

Mary Ellen

Mary Ellen

Delicious! Need to stay out of it so there is enough left to frost the cupcakes. It reminds of a frosting my grandmother used to make- none of that artificial flavor of canned frosting. I made it with margarine because that was all I had and it was fine. I also used coffee that had been brewed and that was fine too. I used only one tablespoon of milk.

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Amount Per Serving (16 total)

  • Calories
  • 152 cal
  • 8%
  • Fat
  • 4.6 g
  • 7%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 0.4 g
  • < 1%
  • Cholesterol
  • 12 mg
  • 4%
  • Sodium
  • 32 mg
  • 1%

Based on a 2,000 calorie diet



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Shiny Cookie Icing


next recipe:

Brown Butter Frosting