Ingredients

　　2 cups confectioners’ sugar

　　1 tablespoon Dutch-process cocoa powder

　　1 tablespoon instant espresso powder

　　1/4 cup plus 2 tablespoons boiling water

　　Sift together sugar and cocoa powder into a medium bowl. In a small bowl, stir the espresso powder in the boiling water to dissolve. Pour the espresso mixture into the dry ingredients, and stir with a wooden spoon until smooth. Use immediately.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter