Thanks to Jennifer for the inspiration!
2 sticks unsalted butter, softened
8 oz. cream cheese, softened
5 Tbls. hot water
1 Tbls. instant coffee
4 tsp. cocoa powder
8 c. powdered sugar
In a small bowl, combine hot water and instant coffee. Set aside. (Alternately, you can use 5 Tablespoons of very strong coffee.)
In a large bowl combine butter and cream cheese. Mix until light and fluffy. Add in cocoa powder. Mix well. Slowly add in powdered sugar and coffee, beating well after each addition.
Makes enough to ice 24 large or 48 mini cupcakes.