Preheat oven to 350 degrees. Mix cupcake mix according to package, use decorative cupcake paper cups if desired. Bake cupcakes for 20 minutes. Cool on wire racks. Meanwhile, prepare the mocha frosting.
1/2 pound (2 sticks) butter, softened
5 cups powdered sugar
1/4 cup cocoa powder
1/4 tsp salt
3 tsps pure vanilla extract
1/2 to 3/4 cup brewed coffee, cooled to room temperature
To make the frosting, in a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is the desired consistency. If the icing is overly thick, add 1/4 cup more coffee. It should be very light and fluffy. Ice the cooled brownies, spreading the icing on thick. Refrigerate until the icing is firm then slice the brownies into squares.
I chose to use this mocha frosting on the red velvet cakes because A. I LOVE this frosting and 2. Red velvet
cupcakes are sort of chocolate tasting and I figured the two would really go together well! I was right! Yummy!!!!!
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