Chocolate Whipped Ganache Buttercream

• Chop up your chocolate and place in a large bowl.
  12 oz semisweet chocolate
• Heat the heavy cream in a saucepan over medium-low heat or in the microwave until it is simmering. Make sure it does not boil!
  1 ½ cups heavy cream
• Pour the hot cream over the chopped chocolate and let sit for 5 minutes.
• Stir the chocolate and cream mixture with a rubber spatula until completely smooth, then stir in the salt.
  pinch salt
• Let sit at room temperature for 2-3 hours until set. If it's too hot when you're making this you can place it in the fridge, but stir it every 15 minutes or so! If you don't whisk, you'll risk lumps in the ganache that will get stuck in the piping bag later.
• Once the ganache has set and is firm but still soft, use a handheld electric mixer to whisk until light and fluffy.
• Use a piping bag to pipe the whipped ganache frosting on the cupcakes and enjoy!