Instant coffee and cocoa are used to make a mellow mocha icing for decorating a cake or cupcakes.
While I couldn't detect the mellow coffee flavor the submitter describes, the coffee (and a good pinch of salt) no doubt did heighten the chocolate flavor because for some reason it just does. I was not entirely happy with the recipe as is, preferring to nearly double the butter, which I didn't melt. By doing so I got the fluffy "chocolate ice cream" look and mouth feel I was after, and a frosting that wasn't overly sweet. I used this to frost "Chocolate-Zucchini Cupcakes," also from this site. - 05 Sep 2012 (Review from Allrecipes US | Canada)
I used a little more butter and milk just to get to the consistency I was after, but the basics were still there. Good flavor and seemed easy to tweak for what I wanted, which is much appreciated. - 07 Sep 2012 (Review from Allrecipes US | Canada)
Delicious! Need to stay out of it so there is enough left to frost the cupcakes. It reminds of a frosting my grandmother used to make- none of that artificial flavor of canned frosting. I made it with margarine because that was all I had and it was fine. I also used coffee that had been brewed and that was fine too. I used only one tablespoon of milk. - 18 Jun 2012 (Review from Allrecipes US | Canada)