Decadent Chocolate & Espresso Pour Icing Recipe

Beginning your day with a cup of coffee is a ritual most people can’t live without. But imagine adding a unique twist to your daily caffeine fix and indulging in the decadent taste of chocolate with every sip. The Chocolate/Espresso Pour Icing Recipe might just be what you need to perk up your mornings and satisfy that sweet tooth of yours.

As a barista with years of experience, I have crafted different types of coffee recipes. From lattes to frappes, I’ve created them all. However, nothing compares to this special recipe where the boldly rich flavors of coffee blend beautifully with the velvety smoothness of chocolate.

In this recipe article, I’ll offer detailed instructions, tips, and recommendations on how to make this delightful beverage. You don’t need any fancy equipment or deep knowledge of coffee-making techniques – just a few ingredients and some time to spare.

So let’s dive in! Get your aprons on, dust off your blender and let’s make ourselves a cup of Chocolate/Espresso Pour Icing together.

Why You’ll Love This Recipe

Chocolate/Espresso Pour Icing
Chocolate/Espresso Pour Icing

There are some things in life that are just meant to be together, and coffee and chocolate are undeniably one of them. If you’re a fan of both, then this Chocolate/Espresso Pour Icing Recipe is sure to become your new go-to. Not only is it easy to make, but it’s also versatile and can be used in a variety of ways.

Firstly, let’s talk about the flavor. The combination of rich chocolate and bold espresso is truly heavenly. You’ll be transported to an indulgent paradise with every bite of this sauce. The subtle bitterness from the espresso perfectly balances out the sweetness of the chocolate, making for a decadent treat that isn’t overly cloying.

Secondly, the recipe itself couldn’t be simpler. With just a handful of ingredients – including unsalted butter, powdered sugar, cocoa powder, instant espresso powder, and kosher salt – you can whip up a batch of this mouthwatering icing in just five minutes flat. It’s perfect for when you need to add some extra oomph to an otherwise plain cake or cookie recipe.

Thirdly, one of the best parts about this recipe is how versatile it is. Whether you want to use it as a glaze for your morning coffee cake or as icing on top of your favorite bundt cake, this Chocolate/Espresso Pour Icing Recipe will have you covered. Plus, if you’re feeling adventurous, you can even try using it in other desserts like mocha cupcakes or as a chocolate drizzle on peanut butter cookies.

Lastly, if you’re health-conscious or have dietary restrictions, this recipe can be easily modified to suit your needs. Use vegan butter and dairy-free chocolate chips to make it vegan-friendly or swap out the powdered sugar for brown sugar if you want to cut back on refined sugar.

In conclusion, there are countless reasons why you’ll love this Chocolate/Espresso Pour Icing Recipe. From its rich flavor to its simplicity and versatility, this recipe is sure to become a favorite in your cookbook. So give it a try and prepare to be blown away by the incredible taste!

Ingredient List

 Who needs a spoon when you can pour this chocolate espresso icing straight into your mouth?
Who needs a spoon when you can pour this chocolate espresso icing straight into your mouth?

Here are the ingredients you’ll need to make this Chocolate/Espresso Pour Icing Recipe:

For The Pour Icing:

  • 2 cups confectioners’ sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup freshly brewed espresso, cooled to room temperature
  • 2 teaspoons pure vanilla extract

For The Chocolate-Espresso Buttercream Frosting:

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 tablespoon + 1 teaspoon instant espresso powder
  • 1 teaspoon kosher salt
  • 6 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup whole milk

For The Espresso Swiss Meringue:

  • 1 1/4 cups granulated sugar
  • 7 large egg whites, at room temperature
  • Pinch of kosher salt
  • 1 tablespoon + 1 teaspoon instant espresso powder
  • 2 cups (4 sticks) unsalted butter, at room temperature

The Recipe How-To

 This chocolate and espresso combo is simply divine.
This chocolate and espresso combo is simply divine.

Step 1: Gather Your Ingredients

To make this chocolate/espresso pour icing recipe, you’ll need the following ingredients:

  • Espresso Pour Icing:
    • 2 cups confectioners’ sugar
    • 2 tablespoons cocoa powder, sifted
    • 1 tablespoon instant espresso powder, sifted
    • 2 tbsp (30 grams) unsalted butter
    • 1/4 teaspoon salt
    • 1/4 cup milk

Step 2: Make the Icing

  1. In a large bowl, whisk together the confectioners’ sugar, cocoa powder, and instant espresso until well-combined.
  2. In a separate microwavable bowl or on a saucepan over low heat, melt the butter until fully liquefied.
  3. Add the melted butter and milk into the dry ingredients to create a smooth and thick mixture.

Step 3: Pour and Serve

Once your espresso pour icing is ready, it’s time to pour! Drizzle the icing generously over your freshly-baked cake or cupcakes. It will look just like streams of rich chocolate on a warm summer day.

This espresso pour icing is versatile too! Try adding it to a bundt cake recipe for an espresso bundt cake or experiment with it by adding it to other chocolate desserts such as a chocolate bundt cake or even mocha cupcakes for an added depth of flavor.


Substitutions and Variations

 Go ahead and lick the bowl, we won't judge.
Go ahead and lick the bowl, we won’t judge.

One of the best things about this Chocolate/Espresso Pour Icing recipe is that it’s so versatile. Not only can you adjust the sweetness and chocolatey-ness to your liking, but there are also several easy substitutions and variations you can try. Here are some ideas:

– Dairy-free: If you’re avoiding dairy, you can replace the unsalted butter with vegan butter or coconut oil. For the espresso, use a strong brewed coffee or espresso powder.

– Less sweetness: The icing is quite sweet, thanks to the powdered sugar and granulated sugar. If you prefer a less sweet version, decrease the powdered and granulated sugar by 1/4 cup each, or to taste.

– More chocolatey: This recipe is already pretty rich with cocoa powder and semisweet chocolate chips, but if you’re a chocolate lover, go ahead and add another 1/4 cup of cocoa powder or some chopped dark chocolate. You could also mix in some espresso-flavored chocolate chips for an extra kick.

– Espresso Bundt Cake: This pour icing recipe works perfectly with any cake recipes that feature complementary flavors like a rich chocolate cake or an Espresso Bundt Cake. Drizzle icing over your cake as soon as you take out of the oven so it will melt slowly into the cake – perfection!

– Espresso Buttercream Frosting: If you have leftover pour icing after making this recipe, try adding it to your buttercream frosting for extra flavor. Use it in place of milk or cream to make espresso buttercream frosting. Delicious!

– Chocolate Ganache/Drizzle: Want to turn this pour icing into a richer glaze? Try mixing it with some heavy cream for a luscious chocolate ganache that’s perfect for drizzling over cakes, cupcakes or brownies. Or simply drizzle melted dark chocolate over your cake and then add this espresso pour on top.

These are just a few ideas to get your creative juices flowing. Experiment with different variations and find the perfect one to suit your tastes!

Serving and Pairing

 Take your coffee game to the next level with this indulgent icing.
Take your coffee game to the next level with this indulgent icing.

Once you’ve made this rich chocolate espresso pour icing and drizzled it over your favorite cake, the next challenge is what to serve with it. Luckily, this versatile pouring icing pairs well with a variety of flavors.

If you’re a coffee lover or have guests who are, then you can’t go wrong with serving up slices of espresso bundt cake that are topped with a generous glaze of this espresso-infused goodness. Pairing the chocolate espresso pour icing with the extra coffee-flavored bundt cake will create a truly bold and delicious dessert.

If you’re looking for something a little lighter on the palate, consider a simple vanilla or chocolate cake, perfect for offsetting the richness of the espresso cream. Additionally, if dairy is an issue, fear not! This recipe can be made dairy-free by substituting unsalted butter with vegan butter.

The chocolate espresso pour icing can also make an easy yet elegant addition to muffins or cupcakes. Why not try adding a dollop of peanut butter or chocolate ganache in the middle of your muffins before pouring over the icing for an even more decadent treat? The possibilities are endless!

If you want to add some texture contrast to your dessert, try sprinkling some coarsely chopped walnuts or almonds on top of your iced baked goods. These crunchy nuts complement the rich flavors of the chocolate and espresso perfectly.

Finally, remember to enjoy this pouring icing warm, when it is still liquid-y enough to drizzle smoothly but if you’ve already prepare it beforehand and it has hardened reheat it over low heat so it becomes liquid again – otherwise it will be too thick to pour evenly onto your dessert.

No matter how you serve this delicious Chocolate Espresso Pour Icing Recipe, whether at a family gathering or perhaps as part of an afternoon tea spread, everyone is sure to love its rich and flavorful taste.

Make-Ahead, Storing and Reheating

 Need a pick-me-up? This chocolate espresso icing will do the trick.
Need a pick-me-up? This chocolate espresso icing will do the trick.

The Chocolate/Espresso Pour Icing recipe is not only delicious, but it is also convenient for busy times. If you’re short on time or want to get ahead of the game, this recipe can be made in advance and stored until ready to use.

To make ahead: prepare the chocolate espresso pour icing and let it cool entirely. Once cooled, store the icing in an airtight container in the refrigerator for up to two days.

To store: if you have leftover Chocolate/Espresso Pour Icing or a cake that has already been iced, store it in the refrigerator. The icing can be kept refrigerated for up to four days.

To reheat: gently warm the refrigerated icing over low heat while stirring constantly. Avoid overheating as this may cause the chocolate to separate from the mixture resulting in an unpleasant texture.

For best results when reheating cakes that have been previously iced with Chocolate/Espresso Pour Icing, let the cake thaw out at room temperature before gently reheating the iced area.

Remember to cover any leftover cake tightly with foil to prevent it from drying out. Enjoy your delicious chocolate espresso cake with mocha cupcakes or pair with other desserts for a valuable coffee experience.

Tips for Perfect Results

 Perfect for topping your favorite cake or cupcakes.
Perfect for topping your favorite cake or cupcakes.

When it comes to baking a cake or preparing a sweet treat like chocolate/espresso pour icing, there are certain tips and tricks you can follow to ensure perfect results every time. Here are some of my recommendations:

Firstly, always use the best quality ingredients possible. This recipe calls for unsalted butter, so make sure it’s softened to room temperature before use. Choose high-quality chocolate chips for a rich chocolate flavor and smooth consistency.

Next, when making the espresso pour icing, be sure to sift the powdered sugar to prevent any lumps from forming. This will ensure a smooth and silky texture for your icing.

Another important tip is to be mindful of the ratios of ingredients. It’s crucial to measure everything accurately, especially when it comes to baking powder and baking soda. Even a small miscalculation can lead to an undercooked or overcooked cake.

To achieve the perfect texture for your chocolate/espresso pour icing, try using dairy-free milk instead of regular milk. This will give your icing a creamier consistency without all the dairy.

Lastly, don’t be afraid to experiment with different variations of this recipe. Try adding different types of nuts or dried fruit for extra texture and flavor. You can also swap out the unsalted butter for vegan butter or coconut oil for a different taste.

By following these tips and being open to experimentation, you can create a truly delicious and decadent chocolate/espresso pour icing that will have everyone coming back for seconds (or thirds).

Bottom Line

In conclusion, this chocolate espresso pour icing recipe is a fantastic addition to any coffee or chocolate lover’s baking repertoire. With its smooth, rich and well-balanced flavor, this pour icing is the perfect accompaniment to any cake, cupcake or dessert that just needs a hint of coffee or chocolate. Whether you’re making a bundt cake, cupcakes or even brownies – this recipe will surely elevate your dessert game and impress your guests.

So don’t hesitate to give this chocolate espresso pour icing recipe a try. I guarantee that you won’t be disappointed! And if you’re feeling adventurous, try out some of the variations and substitutions mentioned above for even more delicious results.

Remember to follow the tips for perfect results and store the icing correctly to ensure that it stays fresh and tasty for longer. I hope that this recipe has inspired you to explore new ways of incorporating coffee and chocolate into your baking creations.

Thank you for reading, happy baking and cheers to a delightful cup of coffee!

Chocolate/Espresso Pour Icing

Chocolate/Espresso Pour Icing Recipe

This cake icing is perfect for a 9x13 inch cake left in the pan. It is rich with chocolate flavor and married with one of chocolate's natural partners, espresso. I added instant espresso powder to the milk called for in the recipe, but I suppose if you wanted to omit the milk, you could just add the equivalent of freshly brewed espresso with it's exquisite crema. Or even go total latte.Getting the espresso flavor in there is the key.
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Prep Time 5 mins
Cook Time 10 mins
Course Beverage
Cuisine Dessert
Servings 1 9x13 sheet pan cake
Calories 2797.2 kcal


  • 1/2 cup unsalted butter
  • 1 pinch kosher salt
  • 3 tablespoons cocoa powder (use your best, Dutch-processed is best)
  • 1 tablespoon instant espresso powder
  • 6 tablespoons whole milk
  • 1 (4 cup) box powdered sugar
  • 1 teaspoon vanilla
  • 1 cup nuts (pecans, walnuts, but toast them first) (optional)


  • Place unsalted butter, salt, cocoa powder, espresso powder dissolved in whole milk (or omit milk and go entirely with 6 tablespoons of freshly brewed espresso or 6 tablespoons of freshly brewed, unsweetened latte).
  • Combine in a medium saucepan over medium heat and bring to a boil.
  • When reaching a boil, immediately remove from heat and add vanilla and powdered sugar and nuts. Whisk into smooth paste. Pour immediately over warm cake, Let set. Doesn't take long. Enjoy.

Add Your Own Notes


Serving: 844gCalories: 2797.2kcalCarbohydrates: 493.8gProtein: 7.7gFat: 97.7gSaturated Fat: 61.4gCholesterol: 253mgSodium: 204.4mgFiber: 5.4gSugar: 475.6g
Keyword < 15 Mins, Beginner Cook, Candy, Dessert, Easy, Inexpensive, Kid-Friendly, Low Protein, Sweet
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