Fudgy Mocha Frosting Wpecans Or Hazelnut Coffee Frosting Recipes

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MOCHA FROSTING



Mocha Frosting image

Delicious mellow coffee flavor makes this frosting a favorite on chocolate cake. Eat with a spoon or use to frost a cool cake.

Provided by Samantha S

Categories     Desserts     Frostings and Icings     Chocolate

Time 10m

Yield 16

Number Of Ingredients 6

2 tablespoons warm milk
½ teaspoon instant coffee powder
1 (16 ounce) package confectioners' sugar
6 tablespoons butter, melted
¼ cup unsweetened cocoa powder
1 ½ teaspoons vanilla extract

Steps:

  • Stir warm milk and coffee powder in large bowl until the coffee dissolves completely.
  • Whisk confectioners' sugar, melted butter, cocoa powder, and vanilla extract into the milk mixture until no clumps remain and you have a smooth frosting.

Nutrition Facts : Calories 152.4 calories, Carbohydrate 28.8 g, Cholesterol 11.6 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.1 mg, Sugar 27.6 g

MOCHA FROSTING



Mocha Frosting image

A nicely balanced mix of coffee and chocolate. I use this to frost Chili Chocolate Cinnamon Cake #36899. Posted by request. Recipe from "Chocolate Cake"

Provided by Lorac

Categories     Dessert

Time 10m

Yield 5 cups

Number Of Ingredients 5

6 ounces unsalted butter, softened
5 cups confectioners' sugar, about
1/2 cup unsweetened cocoa powder
2 tablespoons instant espresso
1/4 cup milk or 1/4 cup heavy cream, about

Steps:

  • Dissolve coffee in 2 tbls hot water.
  • Beat (electric mixer) butter until light, sift the sugar and cocoa into the butter.
  • Combine, stirring with a spoon until well blended.
  • Stir in the coffee and milk.
  • Beat (electric mixer) frosting on low speed until until smooth and light.
  • If necessary, adjust consistancy by adding 1 tbls of sugar or milk at a time.

FUDGY MOCHA FROSTING W/PECANS--OR HAZELNUT COFFEE FROSTING!



Fudgy Mocha Frosting W/Pecans--Or Hazelnut Coffee Frosting! image

A quick basic cocoa frosting that isn't overly sweet -- I like it with toasted pecans! Make it mocha by adding instant coffee granules -- or leave out the pecans, and add the coffee granules, hazelnut extract and 1/2 cup hazelnut spread to make a hazelnut coffee frosting! (SEE NOTE) This frosting can be used on Recipe #285364 :) and is a great addition to Recipe #266977 :)

Provided by KerfuffleUponWincle

Categories     Dessert

Time 11m

Yield 1 13x9 pan or pound cake

Number Of Ingredients 9

1/2 cup butter (one stick)
6 tablespoons milk
6 tablespoons cocoa (sifted, if lumpy)
1 -2 tablespoon instant coffee granules (OPTIONAL ~ if you like mocha!)
1 dash salt
4 cups confectioners' sugar (one pound box, sifted if lumpy)
1 teaspoon vanilla (or hazelnut extract)
1 1/4 cups pecans (OPTIONAL, Toasted in a dry hot iron skillet, then chopped)
1/2 cup chocolate hazelnut spread (OPTIONAL ~ omit pecans)

Steps:

  • In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
  • In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
  • Remove from heat and quickly add confectioners sugar ~ beating well.
  • Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
  • Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
  • NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!

Nutrition Facts : Calories 4621.1, Fat 240.5, SaturatedFat 110.9, Cholesterol 256.8, Sodium 1082, Carbohydrate 613.9, Fiber 27.1, Sugar 555.5, Protein 30.8

EASY MOCHA FROSTING



Easy Mocha Frosting image

This is a great chocolate mocha frosting that my mother made back in the 50's. It is easy and tastes delicious, not too sweet and not bitter.

Provided by mo_duffy

Categories     Dessert

Time 15m

Yield 1 single layer cake

Number Of Ingredients 5

3 cups powdered sugar
12 tablespoons unsweetened cocoa
1 1/2 tablespoons butter
1 1/2 teaspoons vanilla
enough fresh hot coffee (to blend)

Steps:

  • Mix on med/high speed all ingredients gradually adding the hot coffee and blend to a smooth paste (be careful when adding coffee that you do not put too much in or it will be runny).
  • Cool cake and frost spreading on the top and sides of a bundt cake or a single layer cake.

MOCHA FROSTING - DAIRY FREE



Mocha Frosting - Dairy Free image

Make and share this Mocha Frosting - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories     Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 4

1/2 cup dairy-free margarine
2 cups confectioners' sugar
1/2 cup cocoa powder
3 tablespoons instant coffee

Steps:

  • Cream margarine and sugar until fluffy.
  • Add cocoa powder and coffee, beat until thick.

MOM'S FUDGY FROSTING



Mom's Fudgy Frosting image

This is my Mom's frosting that she always made to go with her brownies, cupcakes, or cakes. She also used it to fill between graham crackers as a treat for all the kids.

Provided by Ginny Sue

Categories     Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 6

1/4 cup margarine (1/2 stick) or 1/4 cup butter (1/2 stick)
2 ounces unsweetened chocolate
1/4 cup milk
1 teaspoon vanilla
2 dashes salt
1 (16 ounce) package powdered sugar

Steps:

  • In a 2 quart saucepan, melt the margarine and chocolate over low heat, stirring constantly.
  • Add milk, vanilla and salt and remove from heat.
  • Stir in powdered sugar to make a rather stiff frosting.
  • Beat until lumps disappear and frosting is smooth. You may have to use a small additional amount of milk.
  • Return pan to stove, heat over low heat stirring constantly until frosting is lukewarm. This makes the frosting more liquid and easier to spread on brownies or cakes.

HAZELNUT-MOCHA FROSTING



Hazelnut-Mocha Frosting image

Think cream cheese frosting, but made with luscious Neufchatel cheese and created with hazelnut-lovers in mind. It's just as amazing as you'd imagine!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 8

3 oz. BAKER'S White Chocolate
2 tsp. MAXWELL HOUSE Naturally Decaffeinated Instant Coffee
1 Tbsp. hot water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1/4 tsp. hazelnut extract
1 tub (8 oz.) COOL WHIP LITE Whipped Topping (about 3 cups), thawed
1/4 cup finely chopped hazelnuts

Steps:

  • Melt chocolate as directed on package; cool 10 min. Meanwhile, dissolve coffee granules in hot water.
  • Beat Neufchatel, marshmallow creme, melted chocolate, dissolved coffee and hazelnut extract in large bowl with mixer until blended.
  • Add COOL WHIP and hazelnuts; beat on low speed just until blended.

Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 3.9145 mg, Sodium 30 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0.724 g

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