These are roughly the equivalent of a 9×13-inch pan. I used 2 8-inch square pans because I wanted one to take to our good friends Marsha and Craig to help celebrate their 50th wedding anniversary. And the other for my dear husband who is blessed with not only one sweet tooth, but a whole mouth full!

Well, I’m not going to take much time on this post because if you too are a buttercream frosting fan and love the combination of chocolate and coffee, I don’t want you to spend a lot of time reading a long introduction when you could be in your kitchen whipping up this frosting. I mean truly, do not read any more of my stream of consciousness rhetoric and get thee to the kitchen post haste.

Because I don’t care if you slather this frosting on brownies, blondies, cupcakes, chocolate cake, yellow cake, vanilla cake, your favorite sugar cookies, etc., you are in for a treat.

I found this amazing recipe on the sugarandsparrow.com site. I did change the powdered sugar amount by a tad bit, but then I can hardly ever leave a recipe alone.

But we all have Whitney to thank for sharing this easy to make, fuss free, delicious mocha recipe with us.

So, my work here is done. You now have the power to become the mocha frosting queen or king of your neighborhood or possibly your entire state or country. This frosting is just that good! (And BTW, it’s OK to be a queen or king if we are talking frosting. Head of our nation, not so much!)

And as always, peace and love to all.  

½ c. (1 stick) unsalted butter, room temp.

2 c. powdered sugar

2 T. unsweetened cocoa powder (I use Ghirardelli Premium Cocoa Powder)  

¾ tsp. espresso powder (I use Medaglia D’Oro Espresso Instant Coffee)

pinch of fine sea salt

1 T. whole milk, or more as needed

½ tsp. vanilla extract

In the bowl of your stand mixer, using the paddle attachment, cream the butter on med-high until light and fluffy (about 5 minutes). Scrape down the bowl and paddle when necessary.

Add the powdered sugar a bit at a time, scraping down the bowl and paddle when needed.

Push the cocoa powder and espresso powder through a fine mesh sieve to make sure there are no lumps, then mix them, along with the salt, into the butter mixture.

With the mixer on low speed, add the whole milk and vanilla. Mix on low until fully incorporated and smooth, 1-2 minutes, scraping down the bowl and paddle as needed. If you want softer frosting, add a bit more milk.

Recipe can easily be doubled or tripled.

BTW, this is the perfect amount of frosting for a 9×13-inch pan of brownies, chocolate cake, or whatever your creative mind can envision. Happy days are here again.