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 BUTTERCREAM FROSTING
Mocha Buttercream Frosting is a creamy, rich bakery style buttercream frosting that is perfect for decorating cakes and cupcakes. This Mocha frosting is a bakery style frosting that goes well with many different flavors of cupcakes.
Provided by Lauren
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- In the bowl of your mixer beat the butter on medium speed until nice and creamy.
- Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter.
- Once you have added all the sugar to the mix add the heavy cream, vanilla, salt and instant coffee powder.
- Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy.
Nutrition Facts : Calories 4696 kcal, Carbohydrate 521 g, Protein 17 g, Fat 307 g, SaturatedFat 194 g, Cholesterol 814 mg, Sodium 2479 mg, Fiber 21 g, Sugar 472 g, ServingSize 1 serving
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 :
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.
MOCHA FROSTING RECIPE
Mocha Frosting is an easy frosting recipe! Make Mocha Buttercream Frosting with cocoa and coffee to frost chocolate cake or chocolate cupcakes or brownies - this recipe is so good.
Provided by Dorothy Kern
Categories Dessert
Time 20m
Number Of Ingredients 8
Steps:
- Add the instant coffee or espresso to the hot water. Stir and let cool completely.
- Whisk together cocoa and powdered sugar.
- Cream butter in a very large bowl or bowl of a stand mixer until smooth, then slowly add sugar mixture. Add vanilla and salt. Mixture will be crumbly.
- Add coffee mixture and mix until smooth, adding milk or cream as needed for desired consistency for piping or frosting.
- Store in an airtight container for up to 3 days in the refrigerator or freeze for up to a month.
Nutrition Facts : ServingSize 1 cupcake, Calories 186 kcal, Carbohydrate 30 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 50 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g
LOW FAT MOCHA FROSTING
Make and share this Low Fat Mocha Frosting recipe from Food.com.
Provided by SoupCookie
Categories Dessert
Time 5m
Yield 3 cups, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together until smooth, adding additional sugar (if needed) to make it spreadable.
Nutrition Facts : Calories 1224.2, Fat 1.9, SaturatedFat 1, Cholesterol 1.2, Sodium 42.3, Carbohydrate 308.6, Fiber 3.6, Sugar 294.2, Protein 4.6
LOW FAT MOCHA CHOCOLATE CHIP MUFFINS
Make and share this Low Fat Mocha Chocolate Chip Muffins recipe from Food.com.
Provided by OceanIvy
Categories Quick Breads
Time 45m
Yield 14 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400.
- Spray 14 muffin cups with cooking spray.
- In medium bowl combine milk, oil, applesauce, egg & coffee mixture.
- Combine remaining ingredients in a large bowl.
- Add the wet ingredients to dry mixture & mix until combined.
- Fill muffin tins 1/2-3/4 full.
- Bake 30-40 minutes, until toothpick inserted into center comes out clean.
FLUFFY CREAM CHEESE FROSTING (LOW FAT)
Make and share this Fluffy Cream Cheese Frosting (Low Fat) recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 10m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl using a whisk or an electric mixer at low speed beat pudding mix with milk until combined and thickened.
- In another bowl beat the cream cheese with vanilla until smooth; add in pudding and mix to combine well.
- Fold in Cool Whip starting with a quarter of the container adding in more until you achieve desired consistany and taste.
LIGHT & FLUFFY CHOCOLATE MOCHA CAKE
Have your cake and eat it, with this beautifully decadent low-fat chocolate cake
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 50m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly butter and line the bases of 2 x 18cm sandwich tins with baking paper. Whisk the eggs and sugar until light and fluffy, about 5 mins with a tabletop mixer or 10 mins using an electric hand whisk. The mixture will have increased greatly in volume and be thick enough to leave a trail on the surface when the whisk blades are lifted.
- Sift the flour, cornflour, cocoa and baking powder over the surface and fold in gently using a large metal spoon. Divide between the tins, gently spreading the mixture to the edges, then bake for 15-20 mins until the cakes are well risen, have begun to shrink away from the sides of the tins and spring back when gently pressed. Leave to cool in the tins for 5 mins, then turn out onto a rack.
- To decorate, microwave the chocolate and coffee together on Medium for 20-30 secs until the chocolate has melted. Gently stir until smooth, then cool slightly. Beat the soft cheese with the yogurt and icing sugar until smooth, then spoon half the mixture into a small bowl stir in the melted chocolate and set aside. Place one cake on a serving plate and spread with the yogurt mixture. Cover with the other cake, then spread the chocolate yogurt mixture over the top.
- To finish, microwave the 15g chocolate on Medium for about 20 secs until melted. Stir gently until smooth, then drizzle all over the cake.
Nutrition Facts : Calories 180 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.33 milligram of sodium
THE BEST MOCHA BUTTERCREAM FROSTING / ICING
This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!
Provided by KirstenSU04
Categories Dessert
Time 5m
Yield 1 12, 16 serving(s)
Number Of Ingredients 5
Steps:
- In your mixer, beat the softened butter with the powdered sugar until it is creamy.
- Add in the cocoa powder, vanilla extract & coffee.
- Beat with the mixer until it's nice and fluffy (about a minute or 2)
- This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.
LOW-FAT MOCHA FRAPPE
Make and share this Low-Fat Mocha Frappe recipe from Food.com.
Provided by OceanIvy
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine dry ingredients in blender.
- Add milk & ice cubes. Blend until ice is slushy.
- Enjoy with a straw.
HAZELNUT-MOCHA FROSTING
Think cream cheese frosting, but made with luscious Neufchatel cheese and created with hazelnut-lovers in mind. It's just as amazing as you'd imagine!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 24 servings, 2 Tbsp. each
Number Of Ingredients 8
Steps:
- Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
- Beat Neufchatel, marshmallow creme, melted chocolate, dissolved coffee and hazelnut extract in large bowl with mixer until blended.
- Add COOL WHIP and hazelnuts; beat on low speed just until blended.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 3.9145 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.724 g
LOW-FAT MOCHA ANGEL CAKE
Just a little cold coffee transforms our easiest angel food cake into an extraordinary mocha cake. Top it off with an easy homemade mocha topping, and the coffee lover in you will delight.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 9
Steps:
- Move oven rack to middle position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, cold coffee and 1 tablespoon cocoa with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into two ungreased 9-inch loaf pans. Sprinkle with candy sprinkles.
- Bake 35 to 45 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately place each loaf pan on its side on heatproof surface. Cool completely, about 1 hour. Run knife around sides of pans to loosen cakes; remove from pans.
- Make topping mix as directed on package using milk and vanilla; add powdered sugar and 2 teaspoons cocoa for the last minute of beating.
- Serve cake with topping. Sprinkle with additional candy sprinkles if desired. Store in refrigerator.
Nutrition Facts : Calories 170, Carbohydrate 36 g, Cholesterol 0 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 260 mg
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
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