Dutch Chocolate Mocha Buttercream

• ½ cup unsalted butter, softened
• ½ cup semi-sweet chocolate morsels
• 1 teaspoon instant espresso powder
• 4 ½ cups sifted confectioners’ sugar
• 4 to 5 tablespoons milk
• Dash of salt
• 1 teaspoon vanilla

Melt ¼ cup of the butter and the chocolate in the microwave at 50% power, stirring to melt the chocolate. In a large bowl of an electric mixer, cream the remaining butter with 1 cup of confectioners’ sugar until it is smooth. Gradually add the second cup of confectioners’ sugar and the espresso powder, plus 1 tablespoon of the milk. Add salt and vanilla.

Pour in reserved chocolate mixture and beat well. Beat in remaining confectioners’ sugar, alternately with the milk, until the buttercream is smooth.