Cinnamon Mocha Chocolate Icing (Squirrelly Cakes)

1/4 cup butter
4 squares of unsweetened chocolate - I use Bakers, chopped or grated for easier mixing
2 tsp. instant coffee - I use Taster's Choice

If you are making it as regualr icing, then dissolve the coffee into 1/4 cup boiling water. If you are heating all the ingredients, then only disolve it into 2 tbsp. boiling water
2 cups icing sugar

Uncooked method.

Melt butter with chocolate on low heat.

Then add alternately to the icing sugar that you have added your cinnamon to, in your mixing bowl, the chocolate mixure and the coffee mixure beating until smooth.

Cooked method.

Melt butter and chocolate over low heat.

Add the coffee that you have dissolved in the 2 tbsp. of boiling water, the icing sugar and cinnamon and 2 tbsp. of unwhipped whipping cream.

Add another 2-4 tbsp. of whipping cream until you reach your desired consistency all the while stirring with a whisk.

When smooth and desired consistency, remove from heat and use on your cooled cake.

Posted by Squirrelly Cakes