Fudgy Mocha Frosting W/Pecans--Or Hazelnut Coffee Frosting!

READY IN: 11mins


  • 12
    cup butter (one stick)
  • 6
    tablespoons milk
  • 6
    tablespoons cocoa (sifted, if lumpy)
  • 1 -2
    tablespoon instant coffee granules (OPTIONAL ~ if you like mocha!)
  • 1
    dash salt
  • 4
    cups confectioners' sugar (one pound box, sifted if lumpy)
  • 1
    teaspoon vanilla (or hazelnut extract)
  • 1 14
    cups pecans (OPTIONAL, Toasted in a dry hot iron skillet, then chopped)
  • 12
    cup chocolate hazelnut spread (OPTIONAL ~ omit pecans)


  • In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
  • In saucepan, combine butter, milk cocoa, OPTIONAL coffee granules, and dash of salt. Bring just to a boil, and stir until smooth.
  • Remove from heat and quickly add confectioners sugar ~ beating well.
  • Add vanilla (or hazelnut extract) and TOASTED pecans, chopped (or hazelnut spread).
  • Quickly spread on cake while frosting is still warm, or thin with 1 tablespoon milk if frosting begins to stiffen too quickly, or for spreading on a layer cake!
  • NOTE: Make HAZELNUT COFFEE FROSTING by adding 2 tablespoons instant coffee granules to melted butter/cocoa mixture, hazelnut extract, and substituting 1/2 cup hazelnut spread for the chopped pecans. Thin with 1 tablespoon milk, if necessary for easier spreading!