Mocha Frosting

Try this on GF mini chocolate cupcakes. Everyone will be very happy!


  • 1 cup butter, at room temperature
  • 2 box confectioners sugar may need less
  • 4 tsp cocoa powder recommended: Nestlé’s Quick
  • 2 egg yolks
  • 5-6 Tbsp strong coffee recommended: instant Sanka
  • 1-1/2 Tbsp vanilla extract


  • Cream butter and add 1 ½ cups confectioners sugar and cocoa.
  • Add egg yolks and coffee. Add vanilla and beat until fluffy. Add more confectioners’ sugar until correct spreading consistency is reached.
  • When ready to ice put icing in quart size zip lock baggie. Cut a small snip off of one corner and squeeze onto the cakes.


Divides in half easily. Can store in refrigerator for a month.