Chocolate Mocha Frosting Recipes

MOCHA FROSTING

Steps:

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

FOOTBALL PULL-APART CHOCOLATE CUPCAKES WITH MOCHA FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
• Whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the oil, vanilla, eggs and 1 cup water until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated.
• Divide the batter among the cupcake liners and bake until a wooden toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins for 5 minutes, then remove and cool completely on a wire rack.
• For the frosting: Dissolve the coffee in 1 tablespoon hot water in a small bowl; set aside.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy. Gradually add the confectioners' sugar and beat until incorporated. Beat in the vanilla. Add 1/4 cup of the milk and beat to incorporate. Add more milk, a tablespoon at a time, until the frosting is a creamy piping consistency. Remove a rounded cup of the frosting and put it in a piping bag fitted with a plain 1/2-inch tip.
• Add the cocoa powder and dissolved coffee to the mixing bowl and beat until well mixed. Add a little more milk as necessary to return the frosting to a creamy texture.
• On a very large platter or a cutting board, arrange the cupcakes into the shape of a football. When you have a shape you like, spoon a very small amount of frosting onto the bottom of each cupcake and put them back onto the platter to help them stick to it slightly. Spoon the mocha frosting over the cupcakes, then use an offset spatula to smooth it over the top, allowing the frosting to cover the small gaps between the cupcakes. Use the white frosting to pipe the football's laces and the white markings on either end of the ball. Scatter the green candies around the platter, if using.

CHOCOLATE CAKE WITH MOCHA FROSTING

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
• Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
• Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
• Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
• Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
• Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.

MOCHA ICING

Steps:

• Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
• Frost the cake, and sprinkle with chopped walnuts if desired.

SPECIAL MOCHA CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.

FROSTY MOCHA

Steps:

• In blender container, place all ingredients except ice; blend until well mixed.
• Add ice cubes a few at a time, blending well after each addition until smooth.

MOCHA FROSTING

Steps:

• In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance.
• Add the powdered sugar and cocoa powder. Mix on low speed.
• Add in the hot coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy.
• This recipe makes about 2 cups of frosting.

BAKER'S EASY MOCHA BUTTERCREAM

Steps:

• Microwave chocolate in small microwaveable bowl on HIGH 1 min.; stir until completely melted. Add coffee in to combined water and vanilla in small cup; stir until dissolved.
• Beat butter and chocolate with mixer on low speed until creamy. Gradually add sugar, beating on low speed after each addition until blended. Beat on high speed until light and fluffy. Add coffee mixture; mix well.
• Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.

MOCHA FROSTING

Steps:

• For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.

EASY MOCHA FROSTING

Steps:

• Mix on med/high speed all ingredients gradually adding the hot coffee and blend to a smooth paste (be careful when adding coffee that you do not put too much in or it will be runny).
• Cool cake and frost spreading on the top and sides of a bundt cake or a single layer cake.

CHOCOLATE MOCHA FROSTING

Steps:

• Let butter soften.
• Beat all ingredients together.