I have always loved dark chocolate and recently, I decided to play with my chocolate buttercream frosting recipe to see if I could make it darker… and more rich and luscious!
In addition to the darker chocolate, I decided to add some fresh brewed coffee in place of some of the liquid to add an extra punch of flavor and richness… and well… coffee! There’s just nothing better than chocolate and coffee, right?
In my opinion, the added coffee flavor really enhances the chocolate and gives it more depth.
In addition, I read awhile back that using warm water in place of milk in chocolate-flavored frosting really gives the frosting a more fudge-y flavor! I can’t remember where I read that tip, but I can tell you that for me, it really does make a difference!
This frosting is dark, rich and delicious on chocolate cake or cupcakes or even on brownies…as you see above! Yum!
Here’s the recipe:
This frosting is dark, rich and delicious on chocolate cake or cupcakes or even on brownies.
- 3/4 cup salted butter, at room temperature
- 1/4 cup vegetable shortening
- 4 tablespoons warm, strong brewed coffee
- 1 teaspoon pure vanilla extract
- 1 cup dark unsweetened cocoa powder
- 4 cups powdered sugar
- 1-2 tablespoons of warm water, as needed to get a good consistency
- In a large bowl, cream together the butter, shortening, coffee and vanilla until smooth.
- In a separate bowl, sift together the cocoa powder and powdered sugar, then slowly add to the creamed mixture.
- Add warm water as needed to the frosting to thin it for piping or frosting a cake.
- Use immediately or cover and chill until ready to use. When ready, bring it to room temperature to soften and mix with a hand mixture to fluff it up before using.
This recipe yields about 3 cups of dark mocha buttercream frosting or enough to cover and fill a 2-layer 6″ round cake.