I haven't tried this myself yet but I love the BCD:
Serves/Yields:
Prep. Time: 7-10 min
Cook Time:
Category: Frostings
Difficulty: Easy
I used my buttercream dream icing recipe to create a chocolate buttercream icing. I didn't like chocolate buttercream with cocoa added b/c of the grainy taste/texture. So I used chocolate candy melts and it tastes so much better than using cocoa.
1 stick butter (unsalted)
1 stick butter (salted)
1 cup shortening
2lb bag of confectioner's sugar
3 teaspoons of clear vanilla extract
5-6 tablespoons of milk (cold)
1lb bag of milk chocolate candy melts
Chocolate lorann oil
Cream butter and shortening. Add clear vanilla extract then add confectioner's sugar. Allow confectioner's sugar to blend well then add milk. For thinner consistency, add more than 6 tablespoons of milk.
After icing recipe is well blended, slowly add melted chocolate to the buttercream icing while your mixer is running. Then I usually add two caps of the chocolate lorann oil.
If mixture doesn't look brown enough or look like chocolate, add 1-2 drops of color paste. I used Americolor chocolate color paste.
Shanon that's basically what I do - the chocolate syrup... and mine needs more liquid to it as it is... so I think I'll start doing this! Thanks for that info 
Also I use my basic butter cream recipe (see my profile then my recipes) and add 1/4-2/3 cup Hershey's Cocoa Powder to it... plus a little extra liquid and from now on I'm going to be using chocolate syrup lol
I used the Wilton chocolate buttercream recipe a few months ago for the "red and white wedding cake" in my pictures. I did add cherry kool-aid to it and red coloring, but the icing was delicious. It tasted like chocolate covered cherries.
Here is the recipe for the chocolate buttercream:
1/2 cup vegetable shortening
1/2 cup butter
1 tsp clear vanilla extract
1 lb sifted powdered sugar
2 TBSP milk
Then to make chocolate add:
3/4 cup cocoa powder for baking or 3 oz unsweetened chocolate squares for baking (melted)
additional 1-2 TBSP milk as needed
Hope that helps
Cookinmomma that's the same recipe I use
Shanon I am going to go get me some chocolate syrup tonight and try it with my next batch I'm making tonight 
I really like the chocolate syrup frosting recipe - it is nice and dark brown.
http://www.cakecentral.com/cake_recipe-2033-4-Chocolate-Syrup-Frosting.html
I don't even usually care for chocolate frosting (yeah, I know that is a little weird) but this one is good.
OhMyGoodies:
You might want to make that 2 batches. If you are anything like me then you'll be eating it by the spoonful.
Man... we made a batch of regular chocolate bc the other night and I am the offical taste tester lol... of course! So I eat two spoonfulls and tell him it's great put it away. Then today I was craving chocolate so bad and need something to put some pep in me to keep me awake so I went and grabbed what was left... I could've killed him lol he barely left any in the bowl it was more or less just a darn tease lol. But I ate it lol two spoonfulls lol.
The easiest way to make a chocolate buttercream (as I tell my students) is to add 1/2 to 3/4 Cup unsweetened cocoa powder to your favorite white buttercream recipe. Just make sure it's a good recipe and great chocolate and you should be just fine. Also remember that it will darken over time. Hope that helps some!
I ll have to tried that one day...
I love chocolate... 
Another vote for the chocolate syrup frosting.
Such simple ingredients - but so darn good.
Toba Garrett's Chocolate Buttercream:
(With ganache.)
http://tinyurl.com/3572sv
(Can use chocolate syrup for chocolate liqueur.)
HTH
I make mine by using 1/2 cup butter, 3 cups confectioner sugar, 4 Tbsp cocoa, and 3-4 Tbsp milk...crusts beautifully!
Folks who have tried the choc. syrup frosting recipe on this site, I don't know if / how you avoided disaster with this one! I always measure when making frosting from any recipe, and this one was no exception....but what a mess! I frosted a 9" cake with this stuff, and it NEVER crusted. Instead, it continually ran down the sides and I had to re-smooth it multiple times with a spatula, even after it had been in the fridge overnight. Definitely couldn't use Viva paper towels to get a nice, even surface on this one, either.
See the pics...I gave up on this cake I was going to deliver to a high school cast performing "Chicago". The "razzle-dazzle" text just wasn't, well, "dazzling" after it ran down the edges of this cake. No more choc. syrup frosting for me; I need something that definitely crusts!
Folks who have tried the choc. syrup frosting recipe on this site, I don't know if / how you avoided disaster with this one! I always measure when making frosting from any recipe, and this one was no exception....but what a mess! I frosted a 9" cake with this stuff, and it NEVER crusted. Instead, it continually ran down the sides and I had to re-smooth it multiple times with a spatula, even after it had been in the fridge overnight. Definitely couldn't use Viva paper towels to get a nice, even surface on this one, either.
See the pics...I gave up on this cake I was going to deliver to a high school cast performing "Chicago". The "razzle-dazzle" text just wasn't, well, "dazzling" after it ran down the edges of this cake. No more choc. syrup frosting for me; I need something that definitely crusts!
I have tried the chocolate icing with chocolate syrup recipe listed here but my favorite is the Chocolate Fudge Buttercream Frosting here. I made both recipes and everyone chose the fudge buttercream. I also added a touch of popcorn salt (ultra fine). I am not a huge chocolate fan but that is really delicious!!!
Cool...thanks for the replies...I will stick with the recipes you all recommended. No more droopy chocolate frosting, even if it does taste great!
I just had hubby make regular butter cream last night along with a batch of chocolate butter cream.
For my chocolate butter cream we made regular butter cream recipe (submitted here) and then at the end added I think 1/3-1/2 cup Hershey's Cocoa and then 2/3 cup of Hershey's Chocolate Syrup. It is still thick and fantastic today! It's delicious! I haven't decorated with it yet but I can tell that it is going to be extra thick and need a little more thinning before using for some things. Right out of the fridge it's more like a truffle filling... thick yet smooth in the mouth and totally down right yummy!!!!
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