Wayward Mocha Frosting

Combine hot coffee and cocoa powder in a small bowl, stirring until the cocoa is completely dissolved and the mixture is smooth.

Add butter to the cocoa-coffee mixture and stir until the butter is fully melted and incorporated.

Stir in vanilla extract until evenly distributed throughout the mixture.

Gradually sift confectioner's sugar into the mixture, one cup at a time, stirring well after each addition to avoid lumps.

Beat the frosting with an electric mixer or whisk for 1-2 minutes until light, fluffy, and spreadable, adding more sugar if too thin or a splash of hot coffee if too thick.

Use immediately on cooled cakes, cupcakes, or brownies, or cover and refrigerate for up to one week.