MOCHA FROSTING
Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.
Provided by Samantha S
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
- Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.
Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g
MOCHA FROSTING
If you love coffee, you'll love this creamy mocha frosting with amazing chocolate flavor. Perfect for piping on cupcakes, cakes and cookies.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 4
Steps:
- In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance.
- Add the powdered sugar and cocoa powder. Mix on low speed.
- Add in the hot coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy.
- This recipe makes about 2 cups of frosting.
Nutrition Facts : Calories 301 kcal, Carbohydrate 38 g, Protein 1 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 153 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
CHOCOLATE CAKE WITH MOCHA FROSTING
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking pan. Line with parchment paper, then grease and flour the pan.
- Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 4 to 5 minutes, until light and fluffy, scraping down the bowl. On medium speed, add the vanilla, then beat in the eggs, one at a time, until incorporated and the batter is smooth.
- Sift the flour, baking soda, and salt together in a medium bowl. In another bowl or a liquid measuring cup, whisk together the hot water, cocoa powder, and espresso powder until smooth. Add the half-and-half and whisk until smooth. With the mixer on low, add the flour and chocolate mixtures alternately in thirds, starting and ending with the flour. With a rubber spatula, scrape down the bowl to be sure the batter is well mixed.
- Pour the batter into the prepared pan, smooth the top, and bake for 25 to 35 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan. Turn out onto a flat platter or board and frost the top with the Mocha Frosting. Cut in squares and serve.
- Place the chocolate, butter, and espresso powder in a bowl. Heat the cream to simmer and pour it over the chocolate mixture, stirring occasionally, until the chocolate is melted. (If the chocolate isn't melted, microwave the mixture for 15 seconds.) Stir in the Kahlua and vanilla and stir until the mixture is smooth. Cover and refrigerate for 30 minutes only, until cool but not cold.
- Scrape down the bowl and beat the frosting with a handheld mixer on high speed for 15 to 20 seconds only, until the mixture forms soft peaks. (If you overbeat it, it will curdle!) Spread on the cake immediately with a metal spatula.
CHOCOLATE MOCHA FROSTING
Make and share this Chocolate Mocha Frosting recipe from Food.com.
Provided by April J.
Categories Dessert
Time 10m
Yield 1 frosting, 1 serving(s)
Number Of Ingredients 5
Steps:
- Let butter soften.
- Beat all ingredients together.
Nutrition Facts : Calories 2144.3, Fat 72.5, SaturatedFat 43.8, Cholesterol 183.2, Sodium 496.5, Carbohydrate 377.1, Fiber 6, Sugar 353.1, Protein 6.8
CHOCOLATE MOCHA FROSTING
My Mom made this frosting all my life, it is so easy and tastes so good, but I don't see it any where in the listings! I have a version of it a 1960 Good Housekeeping Cookbook, but that its much older than that!
Provided by sherrycooks2012
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Combine cocoa and coffee, add butter and vanilla, beat until smooth. Add sugar gradually until spreading consistency.
- With peanut butter and block chocolate, melt chocolate and peanut butter together carefully [30 sec at a time] add vanilla and coffee and mix until smooth. Add sugar gradually until spreading consistency.
- Makes enough to frost an 11in sheet cake in the pan, double for a layer cake.
Nutrition Facts : Calories 2098.1, Fat 73.6, SaturatedFat 46.4, Cholesterol 183.2, Sodium 624.5, Carbohydrate 378.5, Fiber 10.8, Sugar 353.3, Protein 7.2
FOOTBALL PULL-APART CHOCOLATE CUPCAKES WITH MOCHA FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 22 to 24 cupcakes
Number Of Ingredients 16
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
- Whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the oil, vanilla, eggs and 1 cup water until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated.
- Divide the batter among the cupcake liners and bake until a wooden toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins for 5 minutes, then remove and cool completely on a wire rack.
- For the frosting: Dissolve the coffee in 1 tablespoon hot water in a small bowl; set aside.
- Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy. Gradually add the confectioners' sugar and beat until incorporated. Beat in the vanilla. Add 1/4 cup of the milk and beat to incorporate. Add more milk, a tablespoon at a time, until the frosting is a creamy piping consistency. Remove a rounded cup of the frosting and put it in a piping bag fitted with a plain 1/2-inch tip.
- Add the cocoa powder and dissolved coffee to the mixing bowl and beat until well mixed. Add a little more milk as necessary to return the frosting to a creamy texture.
- On a very large platter or a cutting board, arrange the cupcakes into the shape of a football. When you have a shape you like, spoon a very small amount of frosting onto the bottom of each cupcake and put them back onto the platter to help them stick to it slightly. Spoon the mocha frosting over the cupcakes, then use an offset spatula to smooth it over the top, allowing the frosting to cover the small gaps between the cupcakes. Use the white frosting to pipe the football's laces and the white markings on either end of the ball. Scatter the green candies around the platter, if using.
FROSTY MOCHA
Whip up these frothy shakes, flavored with chocolate, coffee, and a touch of malt, for a cool snack or after-dinner treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 4
Number Of Ingredients 5
Steps:
- In blender container, place all ingredients except ice; blend until well mixed.
- Add ice cubes a few at a time, blending well after each addition until smooth.
Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 17 g, TransFat 0 g
CHOCOLATE POTATO CAKE WITH MOCHA FROSTING
This recipe for delicious and penny-pinching cake has been handed down for generations in the family. Don't be surprised when members of your family ask for an extra piece.-Charlotte Cleveland, Hobbs, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Let the eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Beat in potatoes and vanilla. Combine the flour, cocoa, baking powder, salt and spices; add to the creamed mixture alternately with milk, beating well after each addition. , In a small bowl, beat egg whites until soft peaks form; fold into batter. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1 to 1-1/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. , In a small bowl, beat the frosting ingredients until smooth. Frost cake.
Nutrition Facts : Calories 431 calories, Fat 18g fat (6g saturated fat), Cholesterol 39mg cholesterol, Sodium 299mg sodium, Carbohydrate 65g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
MOCHA FROSTING
A nicely balanced mix of coffee and chocolate. I use this to frost Chili Chocolate Cinnamon Cake #36899. Posted by request. Recipe from "Chocolate Cake"
Provided by Lorac
Categories Dessert
Time 10m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Dissolve coffee in 2 tbls hot water.
- Beat (electric mixer) butter until light, sift the sugar and cocoa into the butter.
- Combine, stirring with a spoon until well blended.
- Stir in the coffee and milk.
- Beat (electric mixer) frosting on low speed until until smooth and light.
- If necessary, adjust consistancy by adding 1 tbls of sugar or milk at a time.
BAKER'S EASY MOCHA BUTTERCREAM
Instant coffee and unsweetened chocolate lend deep, rich flavor to this luscious mocha buttercream frosting.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 20 servings
Number Of Ingredients 6
Steps:
- Microwave chocolate in small microwaveable bowl on HIGH 1 min.; stir until completely melted. Add coffee in to combined water and vanilla in small cup; stir until dissolved.
- Beat butter and chocolate with mixer on low speed until creamy. Gradually add sugar, beating on low speed after each addition until blended. Beat on high speed until light and fluffy. Add coffee mixture; mix well.
- Let frosting stand, if necessary, until of desired spreading consistency. Use to frost your favorite cake or cupcakes.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 60 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 17 g, Protein 0 g
SPECIAL MOCHA CUPCAKES
Topped with a fluffy frosting and chocolate sprinkles, these extra-rich, extra-delicious cupcakes smell wonderful while baking and taste even better! -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended. , Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and enough coffee to reach desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
Nutrition Facts : Calories 412 calories, Fat 19g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 255mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
MOCHA ICING
This is an old recipe I have for Mocha Icing. I hope you like it. The recipe makes enough for one 8 inch layer cake.
Provided by Carol
Categories Desserts Frostings and Icings Chocolate
Yield 12
Number Of Ingredients 7
Steps:
- Combine coffee and cocoa in small bowl of electric mixer. Beat until blended. Add sugar, butter or margarine, salt, and vanilla. Beat until blended. Scrape bowl, and beat icing until it has a spreading consistency.
- Frost the cake, and sprinkle with chopped walnuts if desired.
Nutrition Facts : Calories 184.4 calories, Carbohydrate 31.6 g, Cholesterol 13.6 mg, Fat 7.1 g, Fiber 1 g, Protein 0.9 g, SaturatedFat 3.6 g, Sodium 61.6 mg, Sugar 29.5 g
MOCHA FROSTING
Steps:
- Combine the water, butter and coffee in a small saucepan and let heat until butter is melted and liquid is quite hot.
- Put the chocolate pieces into the container of a food processor and start blending. Gradually add the butter liquid to the chocolate. Add the sugar and process five minutes, stopping the machine occasionally to scrape down the sides of the container with a rubber spatula.
- Let stand 15 to 20 minutes or until thickened. Dribble it evenly over the cake. Sprinkle with nuts.
Nutrition Facts : @context http, Calories 1170, UnsaturatedFat 24 grams, Carbohydrate 176 grams, Fat 58 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 31 grams, Sodium 18 milligrams, Sugar 164 grams, TransFat 1 gram
COCOA MOCHA FROSTING
This is an easy, yet yummy chocolate frosting with just enough mocha taste that both my husband and I like it. I love coffee, he hates it. This makes enough frosting to cover the top of two 9 inch layers or one 9 x 13 inch cake.
Provided by fullernj
Categories Dessert
Time 10m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, salt and cocoa together.
- Cream butter until soft; add part of sugar mixture gradually, beating throroughly.
- Add remaining sugar mixture, alternately with warm coffee, beating well after each addition. Add vanilla.
Nutrition Facts : Calories 65.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 4.6, Sodium 27, Carbohydrate 12.4, Fiber 0.1, Sugar 11.8, Protein 0.2
EASY MOCHA FROSTING
This is a great chocolate mocha frosting that my mother made back in the 50's. It is easy and tastes delicious, not too sweet and not bitter.
Provided by mo_duffy
Categories Dessert
Time 15m
Yield 1 single layer cake
Number Of Ingredients 5
Steps:
- Mix on med/high speed all ingredients gradually adding the hot coffee and blend to a smooth paste (be careful when adding coffee that you do not put too much in or it will be runny).
- Cool cake and frost spreading on the top and sides of a bundt cake or a single layer cake.
COFFEE-CHOCOLATE LAYER CAKE WITH MOCHA-MASCARPONE FROSTING
Provided by Abigail Johnson Dodge
Categories Cake Coffee Chocolate Egg Dessert Bake Valentine's Day Birthday Shower Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For cake:
- Position rack in center of oven; preheat to 325°F. Generously butter two 9-inch cake pans with 2-inch-high sides; dust with flour, tapping out any excess. Line bottom of pans with parchment paper.
- Sift 2 cups cake flour, cocoa, baking soda, and salt into medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add brown sugar and beat until well blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with buttermilk in 2 additions, beating just until blended after each addition. Gradually add hot espresso-water mixture, beating just until smooth.
- Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 15 minutes. Run small knife around sides of pans to loosen cakes. Invert cakes onto racks; lift pans off cakes and remove parchment. Place wire rack atop each cake; invert again so top side is up. Cool completely. DO AHEAD: Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.
- For frosting:
- Sift cocoa powder into large bowl; add espresso powder. Bring 1 cup cream to boil in small saucepan. Slowly pour cream over cocoa mixture, whisking until cocoa is completely dissolved, about 1 minute. Add 1/2 cup cream and sugar; stir until sugar dissolves. Chill until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
- Add mascarpone to chilled cocoa mixture. Using electric mixer, beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).
- Using pastry brush, brush off crumbs from cakes. Place 1 cake layer, top side up, on platter. Spoon 13/4 cups frosting in dollops over top of cake. Using offset spatula, spread frosting to edges. Top with second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill 10 minutes. Using offset spatula, spread remaining frosting over top and sides of cake, swirling decoratively. Top with chocolate curls, if desired. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 20 minutes before serving.
- *An Italian cream cheese; sold at many supermarkets and at Italian markets.
MOCHA FROSTING
Our Test Kitchen home economists dress up purchased angel food cake with an easy-to-make coffee-flavored frosting.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- For frosting, in a small bowl, dissolve coffee granules in water; set aside. In a bowl, cream butter until light and fluffy. Beat in cocoa. Gradually beat in confectioners' sugar and coffee granules until smooth., Cut cake into three horizontal layers. Place bottom layer on a serving plate; spread with frosting. Repeat with middle cake layer. Top with remaining cake layer; frost top and sides of cake. Garnish with chocolate sprinkles if desired.
Nutrition Facts :
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