Chocolate Buttermilk Cupcakes With Brown Butter Frosting

• FOR THE CAKE:
• 1 cup Butter
• 1 teaspoon Vanilla
• 1-3/4 cup Sugar
• 2 Eggs
• 1/2 cups Cocoa Powder
• 3 cups Sifted Cake Flour
• 1-1/2 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups Buttermilk
• FOR THE FROSTING:
• 1/2 cups Butter
• 4 cups Confectioners Sugar
• 1/2 cups Half-and-Half (or More If Necessary)
• 1 Tablespoon Dark Corn Syrup
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350u0b0F. 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:
6. 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.
7. Que aproveche! Enjoy!

cake, butter, vanilla, sugar, eggs, cocoa, flour, baking soda, salt, buttermilk, frosting, butter, confectioners sugar, if, syrup, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-buttermilk-cupcakes-with-brown-butter-frosting/ (may not work)