Chocolate Coffee Frosting (Dairy Free Options)

After drooling over a Facebook post for Chocolate Coffee Frosting, feedback from others gave me the impression that the photo did not represent the recipe. So, to work I went creating an accurate one. Oh my, it’s heaven just eating it off of a spoon! This Chocolate Coffee Frosting will keep you awake for date night even on a weeknight, begging for more!

Check out the texture while it’s a little warm at Chocolate Coffee Frosting Video.

If you’re highly intolerant to gluten, be sure to read the article on Is Espresso and Instant Coffee Gluten Free.

Do You Have Trouble with Oil Separating From Chocolate or the Mixture Becomes Grainy?

If you’ve ever cooked chocolate on the stovetop and the oil begins to separate from the chocolate or the mixture becomes grainy, you’ve cooked it at too high a temperature. Be sure to read the Notes section at the bottom of the recipe to learn how to quickly correct this problem.

This recipe is available to everyone.

Chocolate Coffee Frosting

When you want decadence, without a frosting being too rich, reach for this chocolate coffee frosting recipe.
Course Dessert
Cuisine American
Ingredient Keyword chocolate, coffee, espresso, mocha
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1-1/2 cups  gluten free semi-sweet chocolate chips Nestle's (or Enjoy Life for allergen-free)
  • 12 tablespoons 6 ounces or 1-1/2 sticks unsalted butter or dairy-free margarine (Smart Balance) or coconut oil
  • 3/4 cup Dutch-processed cocoa powder
  • 1/4 cup + 2 tablespoons gluten free brown rice syrup or light corn syrup
  • 1/4 cup granulated sugar
  • 2 tablespoons + 2 teaspoons espresso powder* or instant coffee*
  • 1/8 teaspoon salt
  • 1/2 cup hot water or as needed
  • 1 teaspoon pure vanilla extract


  1. Either in a double boiler or bain marie (glass bowl over a saucepan of simmering (not boiling) water), add all of the ingredients in the order listed except for the vanilla. Melt and stir them all together. Do not allow the mixture to get overheated.*
  2. Remove from heat and stir in the vanilla; set aside to cool at room temperature. You can speed this up in the refrigerator if desired. However, the frosting loses a little of its shine when cold.
  3. Use to frost cakes, cupcakes, line the bottom of cream puffs, to top ice cream sundaes, and more.


*If you overheat the chocolate, it will become grainy and separate from the oil. If this occurs, cool down the frosting as soon as possible by adding additional cold butter or more chocolate chips, stirring constantly. Also, using a handheld blender or countertop blender will help smooth it out.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.