Dark Chocolate Mocha Cream Cheese Frosting │

Until recently, thoughts about frosting haven’t entered my mind all that often. I absolutely adore cake – good, flavorful, moist, delicious cake – and I’m perfectly happy to enjoy “naked” cake rather than slathering it with the empty calories of a sub-par frosting.

That’s all changed for me now. Part of what I enjoy so much about cooking and baking is the learning process and the exploration of recipes and ingredients.

After searching for a classic, uncomplicated recipe for some very important Dark Chocolate Mocha Liqueur Cupcakes for a friend’s birthday, I landed on this recipe. It’s definitely a keeper. Perfecting it for the birthday cupcakes taught me that frosting is a much bigger deal than I originally thought. A good frosting – like any good “finishing” ingredient – makes a big difference in the overall taste and presentation experience.

Dark Chocolate Mocha Cream Cheese Frosting │

Dark Chocolate + Mocha + Cream Cheese. Need I say more?

Dark Chocolate Mocha Cream Cheese Frosting │

Have someone on hand to help you lick the beaters… or not.

Dark Chocolate Mocha Cream Cheese Frosting │


Dark Chocolate Mocha Cream Cheese Frosting:

Adapted from Cupcake Project

8 oz. cream cheese (at room temperature)

¼ cup unsalted butter (at room temperature)

3 cups powdered sugar, sifted (decrease sugar for softer frosting)

½ cup dark chocolate cocoa powder

1 teaspoon vanilla extract (or coffee liqueur)

1 – 2 tablespoon espresso powder, optional


• Mix cream cheese and butter until smooth.

• Add 1 cup of powdered sugar at a time, blending into the creamed mixture first with a spatula so you don’t have a cloud of powdered sugar all over your kitchen, and then beating on medium speed.

• Add cocoa powder, vanilla and espresso powder, blend, beat, and scrape the sides of the bowl as needed.



This frosting can be made up to two days in advance and kept refrigerated in an airtight container until needed.

The espresso powder adds a decadent mocha/coffee flavor to the frosting. The more espresso powder you add, the more intense mocha/coffee flavor you’ll have.

Let refrigerated frosting soften to room temperature before piping or spreading onto cupcakes.

Dark Chocolate Mocha Liqueur Cupcakes │

By the way… The decadent Dark Chocolate Mocha Liqueur Cupcakes I mentioned earlier were accompanied by heavenly Amaretto Cupcakes with angelic Amaretto Ricotta Buttercream. All the cupcakes disappeared by the end of the party. {Be still my heart!}



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