NOTE: While I often use a large bowl and hand mixer to make this cupcake recipe, you can use a large stand mixer with a paddle attachment as well.

For the cupcakes:

• Prep. Preheat the oven to 350 degrees. Line a 12-cup cupcake pan with paper liners.
• Mix the wet ingredients. In a large mixing bowl, combine the softened butter with the sugar, and use a hand mixer to beat until creamy. Add the egg whites, buttermilk, and vanilla bean paste, and mix again.

  1/2 cup unsalted butter, 1 cup granulated sugar (200 grams), 2 large egg whites, 1 cup buttermilk, 3 teaspoons vanilla bean paste
• Combine the dry ingredients. Mix the cake flour, baking soda, baking powder, and salt in a separate bowl.

  1 3/4 cup cake flour (201 grams), 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon kosher salt
• Combine. Pour the wet ingredient into the dry, and stir to mix. A few lumps will remain in the batter, and that's ok.
• Add chocolate chips. Then add two teaspoons of flour to the chocolate chips and stir well. Add to the batter and stir to combine.1 cup mini chocolate chips
• Fill liners. Pour the batter into the cupcake liners to just about 2/3 full. Be careful to avoid over-filling.
• Bake. Bake cupcakes for about 15 minutes, or until done in the center. Test with a toothpick, if desired. (All ovens are different so the baking time will not always be consistent.)
• Cool. You'll need to transfer the baked cupcakes to a cooling rack, refill four cups of the muffin pan, and bake again. Let cool completely before adding frosting.

For the frosting:

• Beat butter. In a mixing bowl, use a hand-held mixer to beat the butter until creamy, about two minutes.

  3/4 cup unsalted butter (1.5 sticks)
• Add remaining ingredients. Add the vanilla, heavy cream, and powdered sugar - and continue beating until creamy.

  You may need to adjust consistency. If the frosting is too stiff, add a couple of drops of cream. If it's too runny add a little more powdered sugar.

  2 teaspoons vanilla bean paste, 3 Tablespoons heavy cream, 3 cups sifted powdered sugar (360 grams)
• Separate frosting. If making a swirl, separate the frosting into two smaller bowls. Add the cocoa powder to one bowl and mix well to combine.

  1 Tablespoon unsweetened cocoa powder
• Add to a piping bag. Then add the chocolate buttercream to one piping bag and the vanilla buttercream to another bag. Prep another bag with a piping tip. Snip the tips off the two bags and add to the main piping bag.
• Pipe frosting. Pipe the frosting on top of cooled cupcakes creating a swirl effect.
• Add chocolate chips. Then add some mini chocolate chips to the top of the frosting. Top with a sprinkle of sea salt.

  a sprinkle of sea salt