I dont have a hand mixer or regular mixer

Definitely! You can do anything with a hand whisk, it just might take a little or a lot longer than using a machine. My favorite chocolate frosting recipe, after I tried four of them side by side, is here: PS I use dove milk chocolate if I want a sweeter frosting, which I like best with yellow cake, and I use ghirardelli dark chocolate if I want a more bittersweet frosting, which I like best with chocolate cake. Also you can divide all of the ingredients in half if you want to make half the amount.

Foolproof Chocolate Frosting

Published March 1, 2008. From Cook's Illustrated.

Why this recipe works:

For an easy chocolate frosting recipe that required no special equipment, we used both cocoa powder and melted chocolate, which produced a deep chocolate flavor. Confectioners’ sugar and corn syrup made our chocolate frosting smooth and glossy. Mixing the frosting in the food processor instead of using an electric mixer prevented it from separating and turning greasy.

Foolproof Chocolate Frosting
Quick and easy frosting are usually too sweet or too gritty. We wanted a frosting that wouldn’t curdle or deflate, but would still set quickly.

Makes 3 cups to frost one 9-inch 2-layer cake

This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow Layer Cake (see related recipe), we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

Ingredients

20 tablespoons (2 1/2 sticks) unsalted butter, softened (60 to 65 degrees)
1 cup confectioners' sugar (4 ounces)
3/4 cup Dutch-processed cocoa
pinch table salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces milk chocolate, melted and cooled slightly (see note)

Instructions

In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note).

Or..I like making a chocolate glaze to dip the tops of cupcakes in. Looks shiny and pretty.
https://food52.com/recipes/27896-best-ever-doughnuts

I make chocolate frosting in my food processor. If you have a FP I'll post a link.