The changes to the frosting were as follows (for 10-11 cupcakes):
1/2 cup semisweet chocolate chips
1/2 oz. of the same unsweetened chocolate (from the cupcake recipe - I used Ghirardelli)
1/4 c. butter
I melted the above together in a small saucepan over low heat, stirring constantly. Refrigerated this for a while and then stirred to warm up a bit before frosting the cooled cupcakes. Best part? I then topped with fine sea salt. Thanks Alton Brown :) Enjoy!