MOCHA BUTTERCREAM RECIPE RECIPES
THE BEST MOCHA BUTTERCREAM FROSTING / ICING RECIPE - FOOD.…
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!!!
Total Time 5 minutes
Prep Time 5 minutes
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.
Nutrition Facts : Calories 245.6, FatContent 17.4, SaturatedFatContent 11, CholesterolContent 45.8, SodiumContent 152.9, CarbohydrateContent 23.5, FiberContent 0.5, SugarContent 22.1, ProteinContent 0.5
SPECIAL MOCHA CUPCAKES RECIPE: HOW TO MAKE IT
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
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
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, FatContent 19g fat (5g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 255mg sodium, CarbohydrateContent 59g carbohydrate (42g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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MOCHA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!—Katherine DeLoach, Visalia, California
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From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
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- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
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CHOCOLATE BUTTERCREAM FROSTING RECIPE | INA GARTEN | FOOD ...
From foodnetwork.com
Reviews 4.8
Reviews 4.8
- Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.
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THE BEST MOCHA BUTTERCREAM FROSTING / ICING RECIPE - FOOD.…
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!!!
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 245.6 per serving
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 245.6 per serving
- 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.
See details
SPECIAL MOCHA CUPCAKES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Desserts
Calories 412 calories per serving
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Desserts
Calories 412 calories per serving
- 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.
See details
MOCHA CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!—Katherine DeLoach, Visalia, California
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
Category Desserts
Calories 710 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 10 minutes
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- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
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