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- 2 c
- confectioner's (powdered) sugar
- 2 Tbsp
- cocoa powder
- 3 Tbsp
- vegan butter
- 2 oz
- cold strong coffee, more as needed (or use vanilla rice milk if you don't like coffee
- 1 tsp
- bourbon vanilla
How to Make Dairy Free Mocha Frosting
- 1Beat the sugar and cocoa powder to incorporate the vegan butter coffee and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner's sugar.
- 2Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.