4ouncesGhirardelli dark chocolate(60% or higher, melted)
In a stand mixer using the whisk attachment, cream the butter for 2-3 minutes until it is almost white in appearance.
Add the powdered sugar and cocoa powder, 1 cup at a time, while mixing on low speed. Cover the mixer with a dish towel, if needed, to prevent powdered sugar from blowing out of the bowl.
Add in the salt and vanilla. Continue mixing on low and add the heavy cream, one tablespoon at a time.
With the mixer still running, drizzle in the melted chocolate, allowing it to mix in completely. Turn the mixer to medium and beat for 1-3 minutes, until the buttercream is light and fluffy.
Store in an airtight container.
The calories shown are based on the frosting making enough to put a decent-size frosting swirl on 15 cupcakes or for frosting 1 9x13 cake. 1 serving is 1/15 of the frosting recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.