Suzi's Blog

Chili Mocha Frosting

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Sometimes life does get better. And easier. For example, a couple of years ago, a Starbucks opened on our block. It’s around the corner, to be true, but in a short walk of 400 feet we can have our java anytime we want. There is no excuse, no matter how wet or snowy or windy, for missing out on one of life’s necessary pleasures.

Before this Starbucks opened, we had to travel very far to get our fix. Four blocks, which on a snowy day does in fact make you think twice.

Hot coffee can be drunk. Or it can be eaten. Here’s a sublime Mocha Frosting that calls for blending cocoa powder with hot coffee.

Mocha frosting in the morning? Sure. Dip some of those Walker’s Shortbread cookies — often on the shelves at Starbucks — into this frosting for an extra morning caffeine jolt.

This frosting is delightful on cakes, cupcakes and cookies. There is nothing like a warm browning with hot mocha frosting.

Chili Mocha Frosting  

Yield: fills and frosts one 2-layer 8- or 9-inch cake

Ingredients:

  • ¼ cup butter at room temperature
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon chili powder
  • 2 ½ cups sifted powdered sugar [plus more if needed to get the desired consistency]
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 tablespoons hot coffee

 Preparation:

In a mixing bowl, cream the butter. Add the cocoa powder, salt and chili powder. Add the powdered sugar ¼ cup at a time. Periodically, add teaspoon portions of the vanilla and coffee as you strive for frosting consistency.

Too much liquid? Try beating the frosting on high speed. If necessary add more powdered sugar, one tablespoon at a time.When all the ingredients are in the bowl, beat until smooth.

Source: Adapted from Chocolate Cookery by Mable Hoffman

 

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