In a stand mixer, cream butter until soft and fluffy. Slowly beat in confectioners' sugar, about 1/2 cup at a time. Add 1 tablespoon coffee creamer, mixing until smooth. Gently fold the marshmallow creme into frosting until thoroughly incorporated. Spoon all but 1 1/2 cups of frosting into two large icing bags. Add cocoa powder and remaining two tablespoons of coffee creamer to the bowl and beat until smooth.