Go Back
+ servings
A chocolate cupcake on a pin stand topped with a ruffled dollop of mocha buttercream

Mocha Frosting

A deliciously decadent buttercream with big notes of chocolate and coffee. 
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 18
Calories 389kcal


For the Buttercream:

  • 2 cups butter unsalted 454g
  • 2 lb confectioners sugar 907g
  • 2 tbsp cocoa powder
  • 1 tbsp espresso powder
  • 1 tbsp vanilla 15mL
  • 3 tbsp heavy cream 45mL
  • 1/2 tsp salt


For the Mocha Buttercream:

  • Sift the confectioners’ sugar, salt, cocoa and espresso powder into a bowl.
  • Whip the butter for about 5 minutes using a paddle attachment (in a standing mixer).
  • Beat in the sugar mixture slowly.
  • Add vanilla and drizzle in the cream while beating until desired consistency is reached. If the you want the buttercream to have a stronger espresso taste, add as much as you would like! 



  • Sift the cocoa powder, and powdered sugar before adding to the butter. Both can hav lumps that will clog piping tips and disturb the consistency.
  • If your buttercream has a grainy texture add a tablespoon of cream and mix. Keep adding cream, or coffee if desired while mixing until the consistency is to your satisfaction.
  • If possible, use a high-quality Dutch processed cocoa powder.
  • Don't have unsalted butter on hand? Use salted butter and skip that 1/2 tsp. You can add additional salt to taste at the end if needed.


Serving: 1piece | Calories: 389kcal | Carbohydrates: 51g | Protein: 1g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 247mg | Potassium: 20mg | Fiber: 1g | Sugar: 49g | Vitamin A: 665IU | Calcium: 8mg | Iron: 0.1mg