• Cooking Time:
  • Servings:
  • Preparation Time:



  • 8 Tbsp. unsalted butter
  • 1 1/2 c. superfine sugar
  • 1 1/2 c. cocoa powder, preferably Dutch-processed
  • Pinch of salt
  • 1 c. heavy cream
  • 1 tsp. instant coffee crystals (optional)
  • 1/2 c. sour cream
  • 1 1/2 tsp vanilla extract


  • To make the frosting, melt the butter in a large saucepan.
  • Stir in the sugar, cocoa, and salt.
  • The mixture might look grainy or sandy and this is fine.
  • Whisk the cream and instant coffee into the cocoa mixture and cook over low heat, while stirring to dissolve the sugar grains.
  • The mixture should get hot to the touch but never simmer or boil.
  • Remove from the heat and stir in the sour cream and vanilla.
  • Let cool until the frosting thickens an becomes spreadable, about 1 hour.
  • If it seems too thin, stir in some powdered sugar.
  • Remove the cupcakes from the tins. Spread the frosting on the tops of the cupcakes.

Categories: Dessert  Frosting 
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