Preheat oven to 350ºF. P

lace cupcake liners into two 12-cup cupcake pans or two 9-cup mini cake pans.

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.

In a smaller bowl stir together the cocoa, flour, soda and salt.

Add this into the creamed mixture alternately with buttermilk, blending well.

Fill each cupcake liner 2/3 full.

Put pans into the oven and 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.

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.