*I use 1/2 this recipe for 12 cupcakes. Can use the whole recipe if you really LOVE frosting.
12 oz. semisweet chocolate, finely chopped
2 c heavy cream
1/2 tsp corn syrup
Combine chocolate and cream in medium saucepan. Cook over low heat, stirring constantly, until mixture has thickened, 20-30 minutes. Raise heat to med-low and cook, stirring constantly, 3 minutes more. Remove from heat and stir in corn syrup. Transfer mixture to a large bowl. Chill, covered, until thick enough to spread, about 2 hours, stirring every 15-20 minutes.