Chocolate coffee icing

    10 min

    Instant coffee and cocoa are used to make a mellow mocha icing for decorating a cake or cupcakes.

    10 people made this

    Serves: 16 

    • 2 tablespoons warm milk
    • 1/2 teaspoon instant coffee powder, or to taste
    • 450g icing sugar, or as needed
    • 6 tablespoons butter, melted
    • 4 tablespoons cocoa powder
    • 1 1/2 teaspoons vanilla extract

    Prep:10min  ›  Ready in:10min 

    1. Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
    2. Whisk icing sugar, melted butter, cocoa powder and vanilla extract into the milk mixture until no lumps remain and you have a smooth, thick icing.

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    Reviews in English (30)


    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)