Preheat oven to 350 degrees and line cupcake tin with cupcake liners.

In a bowl mix together flour, cocoa powder and baking soda. In another bowl whisk together sugar, buttermilk, oil, eggs, vanilla, food coloring and white vinegar. Gradually stir in the flour mixture. Mix well.

Full cupcake liners 2/3 full. Bake in preheated oven for 15 - 20 minutes or until an inserted toothpick comes out with just a few crumbs on it. Allow to cool on the baking sheets for a couple of minutes then transfer to a cooling rack to cool completely.

Meanwhile, make your frosting. In a stainless steel pan or pot, heat butter over medium heat. As butter melts, it will foam slightly. Continue to cook until you notice little brown bits forming at the bottom of the pan. Stir the butter or shake the pan and continue cooking until the butter is a tan color and has a nutty aroma. Remove from heat and set it on a cool surface because it will continue to cook in the pan. Allow butter to cool completely.

Use a hand mixer to beat cream cheese until smooth. Gradually beat in 1 1/2 cups of powdered sugar. Beat in browned butter. Frosting should be stiff but spreadable. Add more powdered sugar if needed.

Frost cooled cupcakes and serve.