I tried chocolate BC for the first time a few days ago with the recipe calling for melted chocolate. I melted it, but it still kept stopping up my tip. It had some chunks in it. I am sure it was all melted before I added it. I stirred it well.
Then, I added chocolate (Hershey's) cocoa to the BC, mainly to get the brown color. I used an entire bottle of brown, and it didn't go too far.

I liked the Hershey's powedered cocoa, but it made the icing too thick for piping scrolls. I should add corn syrup to thin it, or would water or something else be better?????????

How do you do yours?

I have used the wiltons chocolate BC from any of their yearbooks with good results.

I found this recipe many years ago and it is the only one I use. It tastes just like fudge. I call it Chocolate Fudge icing instead of Chocolate Buttercream.

-1/2 C butter, softened
-1 lb. confectioners' sugar
-1 C cocoa powder
-2 t vanilla extract
-1/2 C milk
Beat butter, confectioners' sugar, cocoa powder, vanilla and milk until smooth. Will be a thin consistency for icing, use less milk for piping. This also crust very well. Really good for eating by itself right out of the fridge.
Enjoy!

I use this recipe.
1 stick softened butter
2/3 cup cocoa powder(sifted)
3 1/2 cups conf sugar(sifted)
1/3 cup whole milk
1 tbs vanilla
or 2 tbs favorite extract
1/4 tsp salt
mix butter, cocoa powder, sugar and salt in med bowl. Slowly add milk and extreact. Add milk 1 tbs at a time until you get desired texture and volume. Frosts a 9 in cake.

I use the "My Easy Chocolate Buttercream" recipe posted here on CC. It's delicious and I also refer to it as my Chocolate Fudge Buttercream:

1/2 C Shortening
1/2 C Butter
1 tsp Vanilla
3/4 C Hershey's Cocoa
1 lb Confectioner's Sugar, sifted (about 4 cups)
3-4 Tbs Milk

Try it....it's wonderful!

heres how i did my chocolate buttercream when I was in a hurry.....I grabbed a container or Duncan Hines Chocolate fudge frosting and dumped in with my buttercream and mixed away! wala..chocolate buttercream! Yikes that's our little secret! Hey I never got any complaints!

I use the recipe I have posted for Sarah Bernhardt chocolate glaze. If you allow it to set up it is about the consistency of canned fudge frosting and it pipes beautifully. Tastes delicious too.
http://www.cakecentral.com/cake_recipe-2315-1781-Sarah-Bernhardt-Chocolate-Glaze.html

For taste - you can't beat Toba Garrett's recipe, but it takes a little extra time since you have to make a separate ganache and fold it in. But it's worth it for special occasions.I have increased the shortening and decreased the butter in warm weather with success, too. But instead of the chocolate liquor - I use strong coffee laced with vanilla. yum

But in the easy variety - I like the Hershey Syrup recipe that is here on CC.