Ghirardelli Mocha Buttercream Frosting

*from Ghirardelli

• 2 tsp granulated instant coffee
• 2 tbsp boiling water
• 1 bar (4 oz) 100% cacao unsweetened chocolate baking bar, melted
• 2/3 c butter
• 2 c confectioners' sugar
• 1/3 c milk
• 1-1/2 tsp vanilla extract

1. Dissolve the instant coffee granules in the boiling water.
2. Stir into melted chocolate and set aside.
3. In a large mixing bowl, beat butter until fluffy.
4. Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth.
5. Add the melted chocolate and mix until well combined.
Makes enough to frost one 9x13 cake.