Mocha Frosting
Try this on GF mini chocolate cupcakes. Everyone will be very happy!
  1. Cream butter and add 1 ½ cups confectioners sugar and cocoa.
  2. Add egg yolks and coffee. Add vanilla and beat until fluffy. Add more confectioners’ sugar until correct spreading consistency is reached.
  3. 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.
Recipe Notes

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