Mocha buttercream frosting is a decadent topping to any dessert. It's an obvious match to chocolate cakes, cookies, and brownies but for more unique dessert, think about pairing it with a raspberry or white chocolate dessert. It's like a rich coffee drink you can eat.

Place softened butter into a stand mixer and beat until it is soft and fluffy. It's easiest to start at a slow speed and increase the speed gradually. Make sure to turn off the mixer and scrape down the sides of the bowl with spatula occasionally.

While the butter is being whipped, sift 6 cups of powdered sugar and 1/3 cup plus 2 tablespoons of cocoa together into a bowl.

After the butter is fluffy, turn the mixer to low.

Add about 1 cup of the sugar/cocoa mixture to the mixer. Allow it to mix with the butter well.

Add one more cup of the sugar/cocoa mixture. All it to blend well and increase the speed to medium. Make sure to turn off the mixer and scrape down the sides of the bowl occasionally.

Meanwhile, take 1 1/2 tablespoons of instant coffee and dissolved in 1/2 cup of hot water.

The sugar/cocoa mixture and butter should be well blended by now. Turn mixer back to low and add the rest of the sugar/cocoa, 2 teaspoons of vanilla and about half the instant coffee liquid to the mixer.

Turn the mixture to a medium speed and let the frosting work itself together. Add more powered sugar or coffee as needed if the frosting need to be thinner or thicker. Remember, scrape down the sides so the frosting will be very smooth in the end.

Now it's all finished and ready to be put on any dessert!