Chocolate buttermilk cupcakes with brown butter frosting

1. Preheat oven to 350ºF. Place cupcake liners into two 12-cup cupcake pans or two 9-cup mini cake pans.

2. In a large bowl cream butter, vanilla and sugar together. Add eggs, one at a time, beating thoroughly after each addition until light and fluffy.

3. In a smaller bowl stir together the cocoa, flour, soda and salt. Add this into the creamed mixture alternately with buttermilk, blending well.

4. Fill each cupcake liner 2/3 full. Put pans into the oven. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a cake comes out clean. Remove pans from oven and set them on a rack. Let cupcakes stand 5 minutes, then remove them from the pans to a rack. When cooled, frost with the brown butter frosting.

5. For the brown butter frosting:
Melt butter in a medium sized heavy saucepan over low heat until deep golden brown. Remove from heat and stir in confectioners’ sugar, half-and-half, corn syrup and vanilla extract. Beat well. Frosting should be creamy and soft yet stiff enough to to spread on cake.

6. ¡Que aproveche!