Whipped Chocolate Buttercream Frosting

WHIPPED CHOCOLATE BUTTERCREAM FROSTING from Mel's Kitchen Cafe.

INGREDIENTS
 1 cup (2 sticks, 16 tablespoons) butter, softened to room temperature
 2 cups powdered sugar
 1 teaspoon vanilla extract
 pinch of salt
 1 cup (6 ounces) good-quality semisweet or bittersweet chocolate chips, melted and cooled to room temperature

INSTRUCTIONS
In the bowl of an electric stand mixer or in a large bowl using a handheld electric mixer, whip the butter on medium speed until light and fluffy, 2-3 minutes. Gradually add the powdered sugar and salt (so it doesn't fly everywhere and so it tastes creamy!) and mix until well-combined and the frosting is creamy, 3-4 minutes. Blend in the vanilla.

Drizzle in the cooled melted chocolate and whip the frosting on medium speed until it is creamy and fluffy, 3-4 minutes. Frost away!

NOTES
I highly suggest using semisweet or bittersweet chocolate even if you are mostly a milk chocolate fan. The chocolate lightens beautifully and doesn't have an overly dark chocolate taste.

If refrigerating this frosting, you may need to let it come to room temperature and whip it with an electric mixer for 1-2 minutes before using it to frost a cake/cupcakes.

The frosting is on the soft, creamy side - I've used it to pipe swirls on cupcakes but haven't used it for finer piping like a small star tip for cakes.