What? You need a recipe for mocha cupcakes - well, tune in tomorrow!
Top your iced cupcakes with a chocolate covered coffee bean for an easy and snazzy decoration!
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter, softened
- 1 square unsweetened chocolate, melted
- 1 tablespoon instant coffee or espresso powder
- 1 teaspoon clear vanilla extract
- 4 cups (approx. 1 lb) confectioners' sugar
- 2 tablespoons milk
- In large bowl, cream shortening and butter with electric mixer until light and fluffy. Add melted chocolate, instant coffee and vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed; scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy.
- Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
