Chocolate Browned Butter Cupcakes

For the Cupcakes

Preheat the oven to 180°C and line two muffin pans with 28 cupcake liners (you might get slightly less than 28).

Whisk the flour, cocoa powder, baking powder, baking soda and salt together in a large bowl. In a separate bowl, whisk together the eggs. Add the granulated sugar, brown sugar, oil and vanilla and whisk until combined.

Add half of the wet ingredients to the dry ingredients and stir lightly to combine. Add half of the buttermilk and stir again. Repeat until the buttermilk is finished.

Scoop the batter into the cupcake liners and fill them only half full.

Bake the cupcakes for 18 minutes. Open the oven, test with a toothpick to see if they're baked. If not, return to the oven in two-minute increments until done.

Remove from the oven and allow to cool.

For the Buttercream

While the cupcakes cool, brown the butter by melting it in a light-coloured skillet. Let the butter sizzle over medium-low heat. The butter will sputter at first - pay close attention to when the sputtering stops.

Tilt the pan to gently swirl the butter and monitor the formation of brown bits at the bottom. Remove the pan from the heat when the butter liquids are a light golden brown and brown bits have formed.

Pour into a bowl, and refrigerate for one hour to semi-solidify.

When the cupcakes are cool, make the buttercream. Place the butter in the bottom of a stand mixer fitted with the whisk attachment.  Turn the mixer to medium and whip the butter. Slowly begin to add the powdered sugar. About half-way through, add a splash of cream followed by the rest of the powdered sugar and cream.

After beating for a few minutes, stir in the vanilla and salt. Give it a taste and add more salt to make the flavours pop. If it tastes flat, it needs more salt. Also, add additional cream to make the buttercream soft and fluffy.

Decorate the cupcakes with a knife or with a piping bag. Decorate with sprinkles to serve.