for the frosting, i used one of my favorites - Robin from Big Red Kitchen's browned butter cream cheese frosting. the first time i ever made this (two years ago) it turned out perfect. this time, i burned the butter and had to restart. then, i didn't really brown it enough and i made way too much so i had a massive container left over (and had to make brownies to use some of the rest of it).
all in all the cupcakes were still delish and eaten up, though i did end up throwing a few away after they sat for several days being uneaten.
brownie recipe was found online, something random that didn't need butter but used oil (had no butter). still turned out pretty decent, not quite as moist and fudgy as i prefer.