Makes enough for middle, top and sides of 2-9 inch layers.
1 stick WELL SOFTENED butter, unsalted
8 oz. COLD cream cheese
1/2 tsp salt
1 tsp. vanilla
2 c. powdered sugar
1 oz shot of espresso
1 Tbsp. cocoa powder
2 oz. chocolate chips, semi-sweet
With paddle attachment, add butter to mix and stir until smooth. Add COLD cream cheese 1 tbsp at a time, mixing for 5 seconds between additions. Add powdered sugar, vanilla, and salt. Mix on medium speed until a stiff icing is formed.
Add espresso, cocoa powder and chocolate chips to a microwave proof bowl. Melt on 30% power in the microwave and stir until smooth. Allow mixture to cool for 10 minutes. Add to cream cheese mixture, and mix until combined. Switch to paddle attachment and whip for 1-2 minutes, until light and fluffy.