This is my signature frosting. When someone in my family asks me to make my frosting, they are asking for my Mocha Fudge Frosting. I do not remember the source of the recipe though I think my mom shared it with me. The first time I clearly remember making it was the summer I was 10 years old. The memory stands out because I won a baking competition with a cake topped with this frosting.
When I was asked to make cupcakes for a party my children were attending last week, I knew one batch had to be topped with their favorite frosting. However, I had a minor panic attack after discussing the cupcakes with the hostess. She asked what flavors I was making. I told her that I was making Chai Spiced Cupcakes and Mocha Fudge Cupcakes. She paused and asked if I was going to make them pretty and add sprinkles. I told her I would do my best to make them pretty, but I didn't do sprinkles. Another pause, then she asked what color my cupcakes would be. I told her the mocha fudge would be dark brown and the chai spiced cupcakes would be tan. Another pause and then she said she was sure they would be delicious and told me her son always raved about my cakes.
And then it hit me: I didn't think about colors or the party theme. As I was frosting the cupcakes, I told my daughter about the conversation and she said, “This is why a baker and an interior designer should not throw a party. You don't think about how your cupcakes will look with her tablescaping and she doesn't realize that sprinkles have a fake chemical taste that will pollute the flavor of your cupcakes”.
Exactly!
My daughter accurately assessed the problem, but she could see that I was still nervous about bringing my cupcakes and said, “Don't worry mom, my favorite color is chocolate. And chocolate goes with everything!”
To make Mocha Fudge Cupcakes, replace the liquid in your favorite chocolate cake recipe with coffee. Then top them with this delicious mocha fudge frosting, which can easily be made dairy-free for lactose intolerant guests.
- 6 tablespoons butter, softened (I use dairy-free margarine)
- 6 tablespoons brewed coffee
- 6 tablespoons cocoa powder
- 1 teaspoon vanilla
- 4 cups powdered sugar
- Combine butter, coffee, cocoa, and vanilla in a mixing bowl. Stir to combine.
- Slowly add powdered sugar until it has bee fully incorporated.
- Use a mixer and beat on medium-high until frosting is light and fluffy.
- Add more coffee or sugar to achieve desired consistency.
My friend was very gracious when I arrived with brown and tan cupcakes that did not match her beautiful blue tablecloth. I apologized for not thinking about colors and she told me not to worry and said she was sure the cupcakes would quickly disappear. They did, but I made a resolution to look into natural dyes that will not impact the flavor of my cakes and frostings for future birthday parties.
More Frosting Recipes:
Anne says
August 13, 2012 at 4:02 pmBrilliant idea! I love your dairy-free butter cream frosting, but have wanted a df chocolate frosting. I’m going to use this recipe for a party this weekend for my lactose-intolerant b-i-l.
Alea says
August 14, 2012 at 1:08 amI hope you enjoy this recipe as much as my df butter cream frosting.
Charlotte says
February 11, 2018 at 11:00 amHave you ever thought of adding protein powder to the icing to make it a filling treat? How much would you add?
mjskit says
August 13, 2012 at 6:44 pmIt’s frosting recipes like this that make me just want to leave the cupcake behind and ask for a bowl of frosting. 🙂 My husband, the artist, is always fussing about my inability to think ahead about colors. What can one expect from a geek? Brown or not, they are absolutely beautiful!!!!!
Alea says
August 14, 2012 at 1:09 amThanks! I am definitely a flavor first, appearance second type of planner. 🙂
Kelly says
August 13, 2012 at 7:19 pmI love homemade frosting. The store bought stuff just doesn’t taste right. Can’t wait to try this recipe!
Alea says
August 14, 2012 at 1:10 amI agree, store bought frostings cannot compete with homemade!
Balvinder says
August 13, 2012 at 8:23 pmI just want the frosting.
Alea says
August 14, 2012 at 1:12 amMy sister and I were just chatting about how I used to make this frosting when we were kids and we would eat it straight from the bowl. So I completely endorse just eating the frosting. 🙂
Judy@Savoring Today says
August 14, 2012 at 5:43 amI’m in agreement with your daughter — my favorite color is chocolate too! 😉 And as far as I can tell, it is the case for most women I know too. Glad your cupcakes were well received.
Elsa says
August 14, 2012 at 6:34 amWell, this looks amazing. I’ve been searching for a killer frosting, and this looks like the one. I am saving it and trying it out soon!
Monica Adriana says
August 14, 2012 at 7:31 amHi, Alea! 🙂
oh my, this looks so crazily amazing and i’m literally drooling right now seeing that frosting. looking forward to try this recipe soon.. and you make a very beautiful swirl by the way! 😀
Cindy says
August 14, 2012 at 8:07 amSmart girl, your daughter! Thank you for sharing your recipe.
Rebecca @ Peanut Butter, Passports, and Epinephrine says
August 14, 2012 at 8:09 amI think it’s sad that people seem to assume that cupcakes have to be some vivid, crazy, unnatural colour. And that kids now-a-days are hesitant to eat a cake that’s simply brown or tan, and not adorned with fluorescent sprinkles. You daughter’s right – chocolate is a beautiful colour, and neutral, so it matches any decor! 😉
Swathi says
August 14, 2012 at 10:24 amAnother awesome frosting recipe from you.
-h (@tastebuds) says
August 14, 2012 at 1:41 pmI don’t really have a sweet tooth anymore, but I have a mocha tooth (?). Adding this to my GF’s list of desserts to make.
-h
April @ The 21st Century Housewife says
August 14, 2012 at 2:46 pmI totally agree with your daughter – chocolate does go with everything! Your mocha fudge frosting looks beautiful and the ingredients are wonderful. I’m looking forward to making it myself!
Wants to be a baker! says
November 9, 2013 at 10:45 pmHi! Isn’t 4 cups of sugar a lot???
Alea Milham says
November 10, 2013 at 1:50 pmIt is the amount required to make a frosting that will cover a cake or 24 cupcakes. If you don’t need that amount of frosting you can reduce all of the ingredients by half.
Jamie says
January 28, 2014 at 11:47 amThis may be a silly question but sweetened or unsweetened cocoa powder?
Alea Milham says
January 28, 2014 at 12:57 pmUnsweetened cocoa powder.
Ren says
November 22, 2014 at 8:00 amI know this is an afterthought, but there are so many non-food cupcake toppers to choose from that you don’t need sprinkles! If you ever find yourself in this situation again, just ask them to provide the cupcake toppers that match with their color scheme.
But I agree… chocolate goes with everything!
a says
June 17, 2018 at 11:01 amhi can i make this recipe ahead of time and refrigerate/leave it out before i frost my cakes?