This may be asking the obvious, but what can I add to my existing American BC recipe to make it "mocha"? My first thought was to make a smidgen of strong instant coffee, as well as some of my chocolate buttercream, and blend them both in. I just need about a cup of it to fill an 8" round cake. But customer REALLY wants mocha buttercream as her filling.
Thanks for your suggestions!

I add a bit of Torani coffee syrup to choc. buttercream..yummy!

I add a bit of Torani coffee syrup to choc. buttercream..yummy!

indydebi's buttercream (crisco based)
1 8oz bar of ghiradelli bittersweet chocolate melted
1 tbs (or a bit more to taste) any regular instant coffee.

Wilton has an excellent Mocha Buttercream recipe. Here it goes:

1 stick butter
1/2 C shortening
1/2 tsp vanilla (my addition)
1 oz dark chocolate, melted
1 Tbsp instant coffee
1 lb 10X sugar
2 Tbsp milk

Its not so chocolaty that it overwhelms the coffee. I think it's really tasty.

I just made some this weekend by adding some strong regular coffee in place of some of the liquid, it turned out great

I just experimented a few weeks back by adding a single instant "mocha" coffee packet (I think it's a nabob or Nestle's brand). I simply added it to my buttercream and used it to torte a fudge chocolate cake...YUM! I had so many compliments on the cake ranging from "awesome to decadent". If only people knew how simple it was, but it was a great mix. HTH