One of my favorite icings is flavored with coffee and a touch of chocolate. This versatile icing can compliment many different flavor variations. It may just become your go-to cupcake topping and/or cake filling! For this post, I’ve made Devil’s food cupcakes and was SHOCKED by how good this out of the box mix was! Let me know what you think.
The Best Mocha Icing for Cupcakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
12 Cupcakes
Course
Dessert
Cuisine
American
Calories: 128 kcal
The icing behind the Mocha cupcake!
Ingredients
Ingredients:
For the Pastry:
- 1 cup water
- 3 large eggs
- 1/3 cup vegetable oil
- 1 pckg Duncan Hines Classic Devil's Food Cake Mix or if you have a few extra moments and want to make these from scratch, click here for a great chocolate cake recipe!
For the Icing:
- 3 cup confectioner's sugar
- 1 cup softened butter
- 1 tsp cream or milk
- 1 tsp vanilla extract
- 1 pinch salt
- 2 tbs espresso extract or to your liking
Instructions
For the Pastry:
- Preheat oven to 350F
- Blend all ingredients for 30 seconds at low speed. Then beat at medium speed for 2 minutes.
- Fill each 2/3 the way up. Easily done with an ice-cream scoop. Bake at 350 for approximately 18 minutes or until a wooden skewer insert in the center comes out clean.
For the Icing:
- Sift the sugar and add to a bowel along with he softened butter. Beat until desired consistency is reached, adding your milk or cream and vanilla while doing so.
- Add the espresso powder and cocoa if desired and beat until well mixed.
- To get these rose-like icing tops start at the center with a large star tipped head and wrk your way out in a circular motion.
Enjoy!!
I love your blog, John! You have so many elegant and delicious desserts, but these rose chocolate cupcakes are one of my favorites preppy kitchen desserts. They are so moist and totally scrumptious to make for any special occasion, or anytime!!!!
I use this icing for all of my cupcakes. It is divine.
VERY pretty! I LOVE everything mocha!! <3
What icing tip is used for these cupcakes?
Sydney,
I may have used a 1m wilton tip for this recipe but I’m not sure! Sorry I couldn’t be of more help!
John