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
