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In a small saucepan over medium heat, bring sugar and ⅔ cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes.
Before adding the butter, I like to feel the bottom of the bowl to make sure that it's cool enough before adding the butter. If it's still warm, keep mixing until it's cool to the touch and then add your butter or it will melt.
Add butter tablespoon by tablespoon, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
Turn the mixer off and fold the chocolate into the buttercream with a spatula. Then mix on low in your mixer until fully incorporated.