Page 432 - Cupcakes

MOCHA BUTTERCREAM FROSTING

• • • • •

This tan frosting is a perfect topping for Cappuccino Chip Cupcakes (page 39)
and most vanilla or chocolate cupcakes.

MAKES 3 CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-INCH
SIZE) GENEROUSLY
PREPARATION TIME: 20 MINUTES

¼ cup milk

1 heaping teaspoon instant coffee granules
8 tablespoons (1 stick) butter, at room temperature

2 ounces (½ bar) German’s sweet chocolate, grated
3½ cups confectioners’ sugar, sifted
1 tablespoon water, if needed

1. Place the milk and instant coffee in a small glass liquid measuring cup. Place
in the microwave oven on high power until the milk is hot enough to dissolve the
instant coffee, 30 to 40 seconds. Remove and stir until the coffee is dissolved.
Set aside to cool.

the Cupcake Doctor says...

For a German chocolate buttercream, just omit the coffee granules.

2. Place the butter in a large mixing bowl and add the coffee and grated
chocolate. Blend with an electric mixer on low speed until the mixture has