Best Mocha Buttercream Recipes

THE BEST MOCHA BUTTERCREAM FROSTING / ICING

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.

MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM

Steps:

• Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
• Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
• Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
• Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
• Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.

DAREDEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM ICING

Steps:

• Pan preparation:
• Generously coat the pan(s) with solid shortening, line with baking parchment or wax paper (for a tube or Bundt pan, cut a paper or foil ring), grease the liner, and dust with sifted cocoa; tap out the excess cocoa.
• Make cake:
• Position rack in center of oven. Preheat oven to 350°F.
• In a medium bowl, whisk together the flour, baking soda, salt and cocoa. Set aside.
• In the large bowl of an electric mixer, cream together the butter and sugar for 3 to 4 minutes, until very well blended. Scrape down the bowl and beater. Beat in the vanilla and eggs and scrape down the bowl and beater again.
• With the mixer on the lowest speed, alternately add the flour mixture and the buttermilk. Once the ingredients are blended together, increase the speed and whip for about 30 seconds (no longer, because at high altitudes you don't want to incorporate excess air).
• Divide the batter between the two pans or scrape it all into the tube pan. Bake 30 minutes for layers, 38 to 40 minutes for tube cake (or for the time indicated for your altitude in the chart), or until the cake top feels springy to the touch and a cake tester inserted in the center comes out clean. Cool in the pan(s) on a wire rack for 10 to 15 minutes.
• Run a knife between the layers and the pan sides to release them, or run the tip of a knife around the pan sides and the top of the tube to loosen the cake. Top each layer, or the tube pan, with a foil-covered cardboard cake disk or flat plate, invert, and give a sharp downward shake to release the cake. Remove the pan and peel off the parchment. Cool completely.
• Make icing:
• In a food processor or the large bowl of an electric mixer, preferably with the paddle attachment, process or beat the butter until soft. Add 2 cups of the sifted sugar and beat until smooth. Scrape down the bowl and blade or beaters. Add the remaining 4 cups sugar, plus cocoa, 5 tablespoons coffee, and vanilla, and process or beat until completely smooth and creamy. Add more sugar or coffee if necessary to bring the icing to spreading consistency. (The icing can be made a day in advance and refrigerated, covered; bring to room temperature and beat until smooth before using.)
• Fill the layers and frost with the buttercream, or dust the tube cake lightly with cocoa or confectioners' sugar (or frost as desired).
• Cooks' Note
• Quantities for the icing remain the same at all altitudes, but if you are baking the cake at high elevation, follow the adjustments below.
• If baking at 3,000 feet:
• Increase flour to 2¼ cups plus 1 tablespoon. Decrease baking soda to 1⅛ teaspoons. Increase salt to ½ teaspoon. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 30-32 minutes.
• If baking at 5,000 feet:
• Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 1 tablespoon. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Place rack in center of oven; bake at 375°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
• If baking at 7,000 feet:
• Increase flour to 2⅓ cups. Decrease baking soda to 1 teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoons. Increase buttermilk to 1¾ cups. All other quantities remain as above. Place rack in lower third of oven; bake at 350°F: layers for 30-35 minutes, tube cake for 35-40 minutes.
• If baking at 10,000 feet:
• Increase flour to 2½ cups minus 1 tablespoon. Decrease baking soda to ¾ teaspoon. Increase salt to ½ teaspoon. Decrease granulated sugar to 1½ cups minus 2 tablespoon. Add one additional egg. Increase buttermilk to 1½ cups plus 3 tablespoons. All other quantities remain as above. Rack in lower third of oven; bake at 350°F: layers for 30-33 minutes, tube cake for 40-43 minutes.

MOCHA BUTTERCREAM CHOCOLATE ESPRESSO CAKE

Steps:

• FOR CHOCOLATE ESPRESSO CAKE:.
• Preheat oven to 350º F. Grease and line two 9-inch-round baking pans with wax paper.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds, stir.
• If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Cool to room temperature.
• Combine flour, baking soda and salt in small bowl.
• Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes.
• Gradually add melted chocolate and continue beating for an additional minute.
• Beat flour mixture into creamed mixture alternately with buttermilk.
• Pour into prepared pans.
• Bake for 33 to 38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes.
• Invert onto wire racks; remove wax paper. Cool completely.
• Brush cakes with Coffee Glaze over cake layers.
• Spread Mocha Buttercream Frosting between layers and over top and sides of cake.
• FOR COFFEE GLAZE:.
• Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100%) power for 30 seconds.
• Stir until sugar and coffee are dissolved.
• FOR MOCHA BUTTERCREAM FROSTING:.
• Microwave small chocolate pieces in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
• If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted.
• Cool to room temperature.
• Dissolve instant coffee in milk in glass measure.
• Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes.
• Beat in melted chocolate until blended, scraping occasionally.
• Gradually beat in powdered sugar until light and fluffy.
• Beat in coffee mixture, 1 tablespoon at a time, until desired spreading consistency.

CHOCOLATE MOCHA CAKE WITH RASPBERRY BUTTERCREAM FILLING & CHOCOLATE FLUFF FROSTING RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 350°F. Butter, or spray with non-stick baking spray, 2 8x2-inch round cake pans (I used three cake pans). Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour) or spray with non-stick spray Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Bake for approximately 25 minutes (approx) or until toothpick comes out clean. If using three pans, check the baking time at about 15 to 20 minutes. NOTE: The first time I bake a new cake recipe, I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks; remove the parchment paper. Cool completely before adding the filling and frosting. RASPBERRY FILLING (can be made a day in advance; just cover it well and to keep it refrigerated): In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the confectioners' sugar. Beat until smooth. Cover and set aside until ready to use. Note: The frosting is very smooth and not super thick. FROSTING: In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Easy way to melt chocolate: microwave for about 1 1/2 minutes, stir and set aside. Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners' sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.] ASSEMBLE THE CAKE: If the cakes have domed tops, use a serrated knife to gently slice off a thin layer...just enough to give them an even surface. If the layers are pretty even, I simply set each layer, with the bottom side "up" and frost it from there. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it's too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream. Serve the cake at room temperature. This cake is rich, so smaller slices will go a long way.

CHOCOLATE MOCHA CAKE WITH BUTTERCREAM MOCHA ICING

Steps:

• Heat oven to 350 degrees. Grease and flour one 13x9x2 inch pan. In a large mixing bowl, blend the sugar, flour, cocoa, baking soda, baking powder, and salt. Add the coffee, buttermilk, oil, eggs, and vanilla; beat on medium speed for 2 minutes. (batter will be thin) Pour into prepared pan. Bake 30-40 minutes or until wooded toothpick inserted in center comes out clean. Either, cool 10 minutes and remove cake from pan to wire rack to cool completely. Or, cool the cake completely in the pan before icing it.
• Butter Cream Mocha Icing.
• In a mixing bowl, cream the softened butter and Crisco until well blended. Add the powdered sugar, cocoa, vanilla, and milk mixture. Mix the milk into the coffee; add to mixture. Beat for 3-4 minutes until smooth and creamy. If icing seems a little too thick, add a bit more coffee or milk.

MOCHA BUTTERCREAM

Steps:

• Melt chocolate in a double boiler or a metal bowl set over a saucepan of simmering water, stirring. Cool.
• Combine egg whites and salt in a large bowl.
• Stir together sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down side of pan with a pastry brush dipped in water. When syrup reaches boil, start beating whites with an electric mixer at medium-high speed until frothy, then beat at medium speed until whites just hold soft peaks. (Do not beat again until sugar syrup is ready.)
• Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242°F. Immediately remove from heat and pour into a heatproof 1-cup glass measure. Slowly pour hot syrup in a thin stream down side of bowl into egg whites, beating constantly at high speed. Beat, scraping down bowl with a rubber spatula, until meringue is cool to the touch, about 6 minutes. (It's important that meringue is properly cooled before proceeding.)
• With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter.) Continue beating until buttercream is smooth. (Mixture may look curdled before all butter is added but will come back together before beating is finished.) Add vanilla, chocolate, and coffee mixture and beat 1 minute more.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING RECIPE - (4.4/5)

Steps:

• Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. Preheat the oven to 350°F. Line a standard-size muffin tin with paper liners. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. Divide the batter evenly between the 12 liners. Baking for 17 to 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes. FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

WALNUT-BLACKBERRY TORTE WITH MOCHA BUTTERCREAM

Steps:

• Make cake layers:
• Preheat oven to 350°F. Butter a 15- by 10- by 1-inch baking pan and line bottom with wax or parchment paper. Butter paper.
• Pulse walnuts in a food processor until finely chopped (do not allow to become a paste) and stir together with flour in a bowl.
• Beat together butter and 1/3 cup sugar in a large bowl with an electric mixer until pale and fluffy. Add yolks 1 at a time, beating well after each addition, then beat in vanilla. Stir in nut mixture by hand.
• Beat egg whites with salt with cleaned beaters in another bowl at medium speed until they hold soft peaks. Add remaining 1/3 cup sugar and beat at high speed until whites just hold stiff peaks. Stir one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly.
• Spread batter evenly in baking pan, smoothing top. Bake in middle of oven until center is set and top is pale golden, 25 to 30 minutes. Cool cake in pan on a rack. Cover cake with an inverted baking sheet, then invert cake onto it and remove paper.
• Reinvert cake onto a cutting board. Trim about 1/4 inch from each side of cake with a sharp knife, then cut cake crosswise into 4 equal rectangles (each about 9 by 3 1/2 inches). Line baking sheet with wax or parchment paper and transfer cake to baking sheet, arranging layers side by side, touching.
• Make jam filling:
• Sprinkle gelatin over water in a small bowl and let stand 1 minute to soften. Heat strained preserves in a double boiler or a metal bowl set over a saucepan of simmering water until warm, then add gelatin mixture and stir until dissolved, about 2 minutes. Remove bowl from heat and set in a larger bowl of ice water. Cool, stirring occasionally, until cold, 5 to 10 minutes.
• Spread jam evenly over cake layers and chill until set, about 1 hour.
• Assemble cake:
• Reserve the nicest-looking cake layer for top. Put 1 cake layer, jam side up, on a cake platter and spread with 1/3 cup buttercream. Top with second cake layer, jam side up, and spread with 1/3 cup buttercream. Top with third layer, jam side up, and spread with 1/3 cup buttercream. Top with reserved cake layer, jam side up. Frost sides of cake with about 1 cup buttercream. Transfer remaining buttercream to pastry bag and pipe a decorative border around top edge of cake.

MOCHA BUTTERCREAM BROWNIE BARS

Steps:

• HEAT oven to 350 degrees F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water, eggs and cinnamon. Spread batter in prepared pan.
• BAKE 28 to 31 minutes or until set in center. Cool completely in pan on wire rack.
• DISSOLVE coffee granules in hot water in large bowl. Add powdered sugar, butter, cocoa powder, vanilla and salt; beat until smooth. Spread frosting over cooled bars. Chill at least 1 hour or until frosting is set.

MOCHA BUTTERCREAM

Steps:

• Make buttercream, and set aside. In the top of a double boiler or in a heat-proof bowl set over simmering water, melt chocolate, stirring with a rubber spatula until smooth. Allow chocolate to cool to room temperature.
• Dissolve espresso powder in 1 teaspoon hot water. Stir espresso mixture and cooled chocolate into buttercream. Beat until thoroughly incorporated. Use immediately.

GHIRARDELLI DEVIL'S FOOD CAKE WITH MOCHA BUTTERCREAM FROSTING

Steps:

• CAKE:.
• Preheat oven to 350°F.
• Grease the bottoms of two 8- or 9-inch round cake pans, and line with parchment paper. I've also been "lazy" and used one 9x13 cake pan.
• In a large mixing bowl, combine the four, ground chocolate, granulated sugar, baking soda, cream of tartar, and salt.
• Add 1 cup of the buttermilk and 1 cup of butter.
• Beat on medium speed for 2 minutes.
• Add the remaining ½ cup of buttermilk, the eggs, and 1 teaspoon of vanilla extract.
• Divide the batter between the prepared cake pans.
• Bake for 30 to 45 minutes, or until a tester comes out clean when inserted into the cake's center.
• Cool on a wire rack for 10 to 15 minutes.
• Remove cakes from the pans, discard the parchment paper, and transfer them to the wire rack to cool completely.
• FROSTING:.
• Melt the chocolate (broken into pieces) in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is melted and smooth.
• Dissolve the instant coffee granules in the boiling water.
• Stir coffee mixture into the chocolate then remove from heat and set aside. NOTE: this mixture does have a tendency to seize up, but don't worry, when it's added to the rest of the frosting and mixed in, it comes out just fine.
• In a large mixing bowl, beat the 2/3 cup butter until fluffy.
• Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth.
• Add the melted chocolate and mix until well combined.
• Frost your cake.
• Induce chocolate nirvana!

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Steps:

• 1. 1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature. 2. Preheat the oven to 350 degrees F. Line a standard-size muffin tin with paper liners. 3. Whisk together the flour, cocoa powder, baking powder, baking soda and salt. 4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture. 5. Divide the batter evenly between the 12 liners. Baking for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting cupcakes.
• 2. Espresso Buttercream Frosting Makes enough to frost 12 cupcakes 1 cup (2 sticks) unsalted butter, at room temperature 2½ cups powdered sugar 1½ teaspoons vanilla extract 1½ teaspoons espresso powder 1. Mix the espresso powder into the vanilla until dissolved; set aside. 2. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary. *Note: To make the swirls on the cupcakes, I used a 1M decorating tip.

MOCHA WHOOPIE PIES WITH CARAMEL BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with nonstick spray.
• Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
• Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.
• Yield: 12 whoopie pies
• Active Time: 40 minutes
• Total Time: 2 hours (includes chilling and cooling times)
• Ease of preparation: easy

BAKER'S EASY MOCHA BUTTERCREAM

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.

RICH MOCHA BUTTERCREAM FROSTING

Steps:

• 1. In a large bowl, sift together the confectioners powdered sugar and cocoa.
• 2. In large mixing bowl, begin beating the softened butter with 1/3 c. of the coffee until well-blended. (I use my Kitchenaid mixing stand with beater attachment but this works fine in a large bowl using a hand mixer, too).
• 3. Slowly add the dry ingredients and remaining coffee to the creamed butter/coffee mixture. Mix for about a minute then add the Vanilla Extract. Mix for about two-minutes until creamy. Let sit for 10 to 15 minutes before frosting.

MERINGUE BUTTERCREAM FOR MOCHA MAJOLICA

Steps:

• In a small saucepan over medium heat, bring sugar and water to a boil. Continue to boil until syrup reaches soft-ball stage, 238 degrees on a candy thermometer.
• Meanwhile, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry.
• With mixer running, pour syrup into egg whites in a steady stream and beat on high speed until steam is no longer visible, about 3 minutes. Add butter bit by bit. After all the butter has been added, beat for 3 to 5 minutes, until smooth and spreadable. If the icing looks curdled at any point during the beating process, don't panic: keep beating and it will smooth out.

MOCHA BUTTERCREAM FOR MOCHA MAJOLICA

Steps:

• In a small saucepan over medium heat, bring sugar and water to a boil. Continue to boil until syrup reaches soft-ball stage, 238 degrees on a candy thermometer.
• Meanwhile, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry.
• With mixer running, pour syrup into egg whites in a steady stream and beat on high speed until steam is no longer visible, about 3 minutes. Add butter bit by bit. After all the butter has been added, beat for 3 to 5 minutes, until smooth and spreadable. If the icing looks curdled at any point during the beating process, don't panic: keep beating and it will smooth out.
• Melt and cool chocolate. Stir into the beaten buttercream, along with the instant-espresso granules dissolved in hot water.

MOCHA CUPCAKES WITH ESPRESSO BUTTERCREAM FROSTING

Steps:

• Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
• Preheat the oven to 350 degrees and line a standard sized muffin tin with paper liners.
• Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• Beat the butter and both sugars together on medium-high speed until light and fluffy. Add the egg and beat until combined. In a measuring cup, combine the milk, brewed coffee mixture and vanilla.
• Slowly add the flour mixture, alternating with the coffee mixture, and ending with the flour mixture.
• Divide the batter evenly between the 12 liners. Bake for 17-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool completely before frosting them.
• Mix the espresso powder into the vanilla until dissolved, set aside.
• Using the whisk attachment of a stand mixer (hand mixer is also fine), whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl.
• Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar is added, scrape the sides of the bowl and increase the mixer speed back to medium-high and whip until fluffy.
• Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

MOCHA BUTTERCREAM BROWNIE BARS

Steps:

• For Brownies: PREPARE brownie mix according to package directions using oil, water and eggs. Stir in cinnamon.
• BAKE in 13 x 9-inch baking pan according to package directions. Cool completely.
• For Frosting: DISSOLVE coffee granules in hot water in large bowl. Add powdered sugar, butter, cocoa powder, vanilla and salt; beat until smooth. Spread frosting over cooled bars. Chill at least 1 hour or until frosting is set.