How Do I Get Strong Chocolate Icings Like These One?
Decorating By karenapple Updated 15 Jun 2010 , 4:54am by FleurDeCake
http://4.bp.blogspot.com/_b4AgxcB56NI/Sw6M659EP3I/AAAAAAAAAn4/PMVF5C_h44A/s1600/PB231556.gif
It looks like it has a different consistency too. I sooo want to get my icing like this, does any one know if it's just adding chocolate forever?
I've been looking for something like this as well....if you find it, post it please!
My best suggestion would be to use a crusting chocolate buttercream and add a small dab of black coloring to it to darken it up or find a buttercream that uses melted chocolate in it and use the darkest chocolate you can find.
Be sure to post your results when you figure it out. I would love to see your end result. 
If you use dutch processed cocoa you'll get the darker color but not that fudgy look. I have no idea how they get fudgy frosting like you find at some bakeries. Let us know if you find a good recipe.
Oh I just made some of this tonight for my candy barrel cake! It's kind of a pain, but soooooo worth it.
Don't try and frost the outside of a cake with this stuff. Piping it onto cupcakes would be fine, and it's GREAT to fill a cake, but attempting to smooth it will tear your cake up. You can also pour it to top a cake but keep in mind it doesn't drip like ganache.
2/3 cup milk
2 cups granulated sugar
pinch salt
2 tablespoons corn syrup
6 tablespoons unsweetened cocoa powder
2 tablespoons shortening
2 tablespoons butter
1 teaspoon vanilla
Dump everything into a large saucepan and put over medium-high heat. Stir to dissolve sugar & cocoa. Bring to a boil.
Affix a candy thermometer and boil to 238* DO NOT STIR
Turn off heat. DO NOT STIR.
Let mixture cool to about 90*. Remove thermometer and use a hand mixer to beat for about 10-15 minutes, until fudge thickens to a barely-pourable consistency.
Apply to cake/cupcake/mouth.
This is basically a soft fudge. It sets up fairly solid on the outside but stays soft on the inside.
There is a recipe in this blog. It looks good!
http://sweetopia.net/2010/05/chocolate-cupcakes-and-spring-gum-paste-flowers/
Hey guys!! I'm sorrrrryyy I had totally forgotten I posted this post lol... I just read all the answers... thank you so much!!
I'll try those recipes and I'll be back to tell if they worked with me!! 
I haven't found others yet..
just for the record... I did try whipping white ganache, but it didn't work at all 
it was about the color in this case, I didn't even get the consistency...
My chocolate icing is really dark. I use Indydebi's recipe and add 6-8 ounces of melted unsweetened Baker's chocolate squares. I have to add a little extra milk when I add the chocolate but I just add about a tsp. at a time until I have the right consistency. I tried to attach a photo but I can't get it to work. It taste really good too. 
thanks Piccollo that sounds so yummy cant wait to try it
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