Toffee pieces and cream soda make this fabulous dessert recipe a kid favorite.
Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.
Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.
For brown butter, in a small saucepan melt 1/4 cup butter over low heat. Continue heating until butter turns a light golden brown; cool. In a medium bowl beat 1/4 cup softened butter with an electric mixer on medium speed for 30 seconds. Add cooled brown butter, vanilla, nutmeg, and salt; beat until combined. Gradually beat in powdered sugar. Beat in enough of the buttermilk to make a frosting of spreading consistency. Use immediately. If frosting begins to set up, stir in a small amount of boiling water.