I haven't made this but I hear its the BEST EVER....
http://www.epicurious.com/recipes/recipe_views/printer_friendly/109248
I've tried some of the top-rated recipes on this site, and my favorite is making the Buttercream Dream and adding melted chocolate chips.
I made a couple of half-sheet cakes and an 8" round this weekend and used that recipe. Added melted chocolate chips to the butter and shortening before adding powdered sugar. Came out creamy and smooth, and crusted enough to use Viva paper towel to finish smoothing. No meringue powder. Tasted delicious, and you can control how chocolatey you want it by adding more or less chocolate chips. Pipes well. People loved the flavor. There is also a Chocolate Buttercream Dream recipe posted that calls for chocolate candy melts.
I was going to search for some chocolate BC recipes today... you saved me the trouble! LOL
Does the melted choco chips in BC dream not seperate or anything? I was wanting to use real chocolate, but was worried it might seperate and become hard/clumpy??
Approx how much melted choco do you add to the butter & shortening?
The Chocolate Buttercream Dream recipe calls for 1 lb. of chocolate candy melts as well as chocolate lorann oil. I did not have either on hand but used two good handsful (probably about 1-1/4 to 1-1/2 cups as I have large hands) of Nestle chocolate chips melted and added to the regular Buttercream Dream. I melted them in the microwave for a minute, stirred, and then put them back in for 30-second intervals until it looked as if they were soft enough finish melting just by stirring for a minute or so. I served the cake a day after making the frosting and decorating, and there was no sign of any separation. I have frozen leftover frosting and thawed it, and it still held together. I did a blind taste test of chocolate buttercreams with my son, and this recipe came out on top for flavor and texture.
I think mixing the warm (not hot) melted chocolate with the butter and shortening helps. I've tried making chocolate frosting by adding the melted chocolate after the frosting was made, but it didn't have as smooth of a texture. Another flop was using bittersweet chocolate, thinking the powdered sugar would add enough sweetness. That batch didn't taste as good, either.
I've tried cooked chocolate frostings (not meringue based, though) and frostings with cocoa powder, but I didn't like the flavor, texture, or the way they handled in smoothing and decorating as much. Not that they weren't good, just that I liked this better.
I tried a 12-oz. bag of raspberry chocolate chips melted in the Buttercream Dream, which was delicious, and I've used squares of semi-sweet chocolate together with good-quality raspberry syrup. I would not recommend the swirled raspberry and chocolate chips, as the raspberry flavor tastes artificial and leaves a strange aftertaste. (Melted some of these for coating cake balls and didn't like the flavor.) I would expect the quality of the frosting would be greatly affected by the quality of the chocolate chips. I plan to try chocolate frosting with mint chocolate chips in the near future.
HTH
Thanks, I need to make chocolate BC tomorrow, and didn't want to do the whole cocoa thing, I wanted it to be rich and chocolatey 
I have choco chips, so Im gonna melt those and add to my BC dream butter & shortening and see how I like it
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