CHOCOLATE COFFEE BUTTERCREAM

 

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Ingredients

  • 1 stick butter, softened
  • 1 tbsp milk
  • 3 1/2 oz semisweet choc, melted
  • 1 tsp vanilla
  • 2 c confectioners sugar, sifted
  • 1 tsp hot coffee + 2 tbsp instant coffee granules

Directions

  • Beat in milk until smooth. Stir in melted chocolate & vanilla. Beat in confectioners sugar until thick and creamy. Stir in cooled coffee mixture. Spread over cupcakes. Store unfrosted in airtight container for up to 2 days or freeze up to 3 months

Notes

Categories: Dessert  Frosting 
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