This is our go-to recipe for smaller cakes.

Ingredients

4 T. (one half stick) unsalted butter, room temperature
8 oz. cream cheese, room temperature
4 oz. unsweetened chocolate, melted
1/4 c. cooled coffee
2 tsp. vanilla
3 c. confectioner’s sugar

Notes

This recipe makes enough to frost a small cake or batch of cupcakes.

In a mixer fitted with a paddle, cream butter and cream cheese together until light an fluffy. If the butter is firmer than the cream cheese, cream the butter for a minute before adding the cream cheese (or vice versa should the cream cheese be firmer).

Drizzle in the melted chocolate and mix. Add coffee and vanilla, mixing until smooth. Add the sugar 1 cup at a time, scraping the bowl after each addition. Mix until fluffy and light.

Adapted from ‘Butter Sugar Flour Eggs’